Jalapeno Cornbread

Lynnda Cloutier


This is a great complement to barbecued ribs.
Source unknown


★★★★★ 1 vote



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  • ·
    4 tbsp. honey
  • ·
    2 sticks butter, 8 oz
  • ·
    1 cup flour
  • ·
    1 cup corn flour
  • ·
    1 cup cornmeal
  • ·
    2 tbsp. baking powder
  • ·
    1 tsp. sugar
  • ·
    3 large eggs
  • ·
    1 cup canned creamed corn
  • ·
    1 cup milk
  • ·
    1/2 cup sour cream
  • ·
    4 jalapenos, seeded and chopped
  • ·
    1 cup shredded pepper jack cheese
  • ·
    pinch of salt
  • ·
    8 to 10 inch cast iron skillet

How to Make Jalapeno Cornbread


  1. Warm honey and butter in small pan over medium heat til butter is melted. In a bowl, mix flour, corn flour, cornmeal, baking powder and sugar
  2. In another bowl, whisk together half of the honey butter mixture with eggs, corn, milk and sour cream. Slowly add to the dry ingredients stirring continuously. Stir in jalapenos, cheese, and salt
  3. Lightly spray skillet, then place it on the middle shelf of oven. Preheat oven to 425. Pour batter into hot pan and bake for 25 to 30 minutes or til top is lightly browned and a toothpick inserted in center comes out clean. Remove from oven and let cool for 10 to 15 minutes. Brush with remaining honey butter. Serves 4 to 6
  4. Note: this recipe calls for corn flour, but I'm not sure if they mean cornflour as in cornstarch, or corn flour, as in flour made from corn.

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About Jalapeno Cornbread

Course/Dish: Savory Breads

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