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.

★★★★★ 3 votes
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

How to Make Hot Pepper Jelly Cheesy Cornbread-Annette's


  • 1Preheat oven to 400°. In a medium sized bowl, combine the dry ingredients. Stir with a fork.
  • 2Add the beaten eggs, sour cream, melted butter and hot pepper jelly. Mix to only combine but do not OVER mix.
  • 3Add the bacon, cilantro, corn and cheese and fold to incorporate.
  • 4Grease 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!

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About Hot Pepper Jelly Cheesy Cornbread-Annette's

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