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jalapeno cornbread

lazyme5909 avatar
Recipe by
Vicki Butts (lazyme)
@lazyme5909
Grapeview, WA

We love cornbread with soups and Mexican food. This is similar to a Mexican cornbread recipe that we love but has added some heat with more peppers. You can always make it milder by scraping the seeds out of the peppers before adding them to the mixture.

yield 8 serving(s)
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For jalapeno cornbread

  • 1 1/4 c
    yellow cornmeal
  • 1 1/4 c
    flour
  • 1 Tbsp
    baking powder
  • 1 tsp
    salt
  • 1 tsp
    sugar
  • 1/4 tsp
    paprika
  • 1
    egg, well-beaten
  • 2/3 c
    milk
  • 1/2 c
    evaporated milk
  • 1/4 c
    shortening
  • 15 oz
    creamed corn
  • 4 Tbsp
    butter
  • 2 Tbsp
    onion, chopped
  • 3
    jalapenos, chopped or diced
  • 4 oz
    diced green chilies, canned
  • 3 Tbsp
    pimiento, chopped
  • 1 c
    cheddar cheese, shredded

How To Make jalapeno cornbread

  • 1
    Preheat oven to 400 degrees F. Butter an 8X8 dish.
  • 2
    Mix cornmeal, flour, baking powder, salt, sugar and paprika in a large mixing bowl.
  • 3
    Combine egg, milk, shortening, and corn in a medium mixing bowl.
  • 4
    Add the egg mixture to the dry ingredients. Stir until mixed.
  • 5
    In a saucepan, melt butter and saute onions, chiles and pimento until onions are tender.
  • 6
    Add onion mixture to the rest of the ingredients. Mix well, but don't over do it.
  • 7
    Add cheese and mix in.
  • 8
    Pour mixture into prepared baking dish.
  • 9
    Bake for 35 minutes.
  • 10
    When cool, cut into serving pieces.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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