Jalapeno Cornbread

Anna Bartness


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.


☆☆☆☆☆ 0 votes

15 Min
25 Min
Convection Oven


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1 1/2 c
yellow cornmeal
3 tsp
baking powder
1/2 tsp
1 c
cheddar cheese, shredded
1 c
sour cream
1 can(s)
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


  • 1Preheat 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.
  • 2Pour batter into skillet and bake for 20-25 minutes.

Printable Recipe Card

About Jalapeno Cornbread

Course/Dish: Savory Breads
Main Ingredient: Bread
Regional Style: Southern
Dietary Needs: Gluten-Free
Other Tag: Quick & Easy

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