Jalapeno cornbread

Leslie Little


I hope you look this. My family and I love to eat with a pot of beans. Real good to have during the cold weather.


★★★★★ 1 vote

9 to 12
40 Min


  • 1 c
    all-purpose flour
  • 2 c
    yellow cornmeal
  • 2 Tbsp
    baking powder
  • 1 can(s)
    cream style corn
  • 3
    fresh jalapeno chopped
  • 1 c
    milk, 2%
  • 1
    large onion diced
  • 2
    large eggs
  • 1 c
    shredded colby cheese
  • 1/2 c
    shredded pepper jack cheese
  • 1/2 c
    processed cheese
  • 1/2 stick

How to Make Jalapeno cornbread


  1. Preheat your oven at 400. Spray large iron skillet with a non-stick spray and set aside.
  2. In a skillet put saute your onions and jalapeno with margarine, until onions become clear. Let cool.
  3. In a medium bowl add flour, cornmeal, baking powder your 3 cheeses, milk, cream style corn, and eggs. When the onions and jalapeno is cool. then add to all the ingredients and stir until all ingredients is pretty well combined.
  4. Then place into your non-stick sprayed skillet and bake for 40 to 45 min. Until it is golden brown.

Printable Recipe Card

About Jalapeno cornbread

Course/Dish: Other Breads

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