Jalepeno Cornbread Recipe


I love cornbread and I love spicy food. So jalepeno cornbread is my favorite, and I especially like jalepeno peppers. When I make this cornbread, I add in lots of chopped pickled jalepenos.  My recipe makes 12 muffins or a 10-12″ cast iron skillet of cornbread.

Gran Jan’s Jalapeño Cornbread


  • 2 beaten eggs
  • ¼ Cup corn oil
  • 1 Cup buttermilk
  • 1  medium to large onion, diced
  • 1  can of creamed corn
  • 1 ½ Cups self-rising cornmeal – White Lily preferred
  • ½ Cup self-rising flour – White Lily preferred
  • 1 cup sharp cheddar cheese (freshly grated)
  • 4-5 Tablespoons of diced pickled or fresh jalapeños (or less or more)

1.  Mix egg and oil together, whisking until well blended.

2.  Pour in buttermilk and then add diced onion, and creamed corn.
3.  Next add cornmeal and flour and stir well. 
4.  Lastly, add shredded cheese and diced jalapeños. 
5.  Bake in a 450 degree pre-heated oven for about 25-30 minutes.  

You can either pour about 1/2 cup of the batter into each tin of a greased muffin tin (makes 12), or use a  good old Southern cast-iron skillet well-greased with Crisco to bake a pan of cornbread. (I sprinkle the skillet with cornmeal before pouring in the cornbread batter.  It makes the top crispy.)   

These are good with chili or soup or any stew or with just a bowl of pinto beans or black-eyed peas, or great northern beans, or white beans…or ANYTHING!

Hope you make some soon!

~Gran Jan


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