Real Recipes From Real Home Cooks ®

jalapeno cornbread

a recipe by
Anna Bartness
Panama City, FL

I've seen several variations of this recipe, but this is the only one that does not require an additional flour. I also use 1/2 bacon and 1/2 olive oil for the shortening. This is so popular with my family that I bought a second divided iron pan so everyone could have enjoy a piece.

serves 8
prep time 15 Min
cook time 25 Min
method Convection Oven

Ingredients For jalapeno cornbread

  • 1 1/2 c
    yellow cornmeal
  • 3 tsp
    baking powder
  • 1/2 tsp
  • 2
  • 1 c
    cheddar cheese, shredded
  • 1 c
    sour cream
  • 1 can
    cream style corn (8 3/4 ounces)
  • 1/4-1/2 c
    jalapeno peppers chopped
  • 1/2 c
    shortening or bacon drippings

How To Make jalapeno cornbread

  • 1
    Preheat oven to 450. Melt shortening in a 9 inch iron skillet. Sift dry ingredients. Add remaining ingredients and mix well. Add hot shortening last and mix well again.
  • 2
    Pour batter into skillet and bake for 20-25 minutes.