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


  • 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(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


  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.

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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