Jalapeño Cornbread

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Mmmm. Cornbread. That’s all you really need to say about this popular side summer side. But when you add jalapeño pepper to kick it up a notch, it goes well past “mmm” to “holy cow!” Yes, that’s the experience of jalapeño cornbread, at least for those in my family.

Jalapeno cornbread

The hot pepper just works so well with the rustic tastes and textures of the bread. Top it with a little warm butter, dip it in your summer-time chili, or soak up some extra barbecue sauce. No matter how you eat it, it’s fantastic.

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Jalapeno cornbread

Jalapeño Cornbread

Fiery and earthy-sweet, perfect as a BBQ side
5 from 1 vote
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 servings
Calories 223 kcal



  • Preheat the oven to 375 degrees Fahrenheit.
  • Combine the butter and sugar in a bowl and whisk thoroughly.
  • Add the baking soda, buttermilk, and eggs into the butter/sugar mix. Mix thoroughly.
  • Mix in the jalapeños, corneal, flour, and salt. Mix thoroughly.
  • Pour the mix into a non-stick cake pan (8″ x 8″).
  • Bake for 30 – 35 minutes or until you see crust turning a golden brown.
  • Remove from oven and let the cornbread cool for 10 – 15 minutes before serving.


Calories: 223kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 6gCholesterol: 50mgSodium: 242mgPotassium: 96mgFiber: 2gSugar: 12gVitamin A: 329IUVitamin C: 2mgCalcium: 31mgIron: 1mg
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UPDATE NOTICE: This post was updated on May 29, 2022 to include new content.
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