Hot Pepper Jelly Cheesy Cornbread-Annette's

Annette W.


My husband and I are obsessed with hot pepper jelly. Especially eating it on Asiago or Parmesan cheese bagels along with some cream cheese. I also love making hot wings with it, reducing it down and using it on grilled meats, adding it to olive oil for salad dressings and my most recent idea...creating a fabulous corn bread recipe. We get our hot pepper jelly in Iowa from the Amish but most recently I bought some from Uncle Gary's Gourmet Peppers. That is what I used in this recipe and it was fabulous. It too is incredible on cheese bagels with cream cheese!

Recipe and photo are my own.

pinch tips: How to Measure Ingredients



10 Min


20 Min




1 1/2 c
yellow corn meal
1 c
hot pepper jelly
1 c
sour cream
3/4 c
mexican blend shredded cheese
1/2 c
1/2 c
1/2 c
butter, melted
1\2 c
frozen sweet corn, thawed
1/4 c
whole cilantro leaves
3 large
eggs, beaten
3 slice
cooked maple bacon, chopped
1 Tbsp
baking powder
1 tsp
salt (less if using salted butter)
sugar to sprinkle on top

Directions Step-By-Step

Preheat oven to 400°. In a medium sized bowl, combine the dry ingredients. Stir with a fork.
Add the beaten eggs, sour cream, melted butter and hot pepper jelly. Mix to only combine but do not OVER mix.
Add the bacon, cilantro, corn and cheese and fold to incorporate.
Grease an 8x8 or 2 quart casserole very well with cooking spray. Pour into baking dish then sprinkle the top liberally with sugar and bake for 20-30 minutes or until a toothpick poked in the center comes out clean. Enjoy!

About this Recipe

Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy