top of page

Jalapeno Cornbread

This cornbread is perfect so delicious! If you're not a fan of spice, this recipe makes the peppers more mild and mixed with the sweet of the cornbread is a perfect mix. Nick requests this recipe all summer!

Prep Time: 10 Minutes | Cook Time: 40 Minutes


  • 2/3 Cup of margarine, softened

  • 2/3 cup sugar

  • 2 cups cornmeal

  • 1 1/3 cups all-purpose flour

  • 4 1/2 teaspoons baking powder

  • 1 teaspoon salt

  • 3 large eggs

  • 1 2/3 cups milk

  • 1 cup chopped jalapeño peppers (or to taste, this is about 6 peppers) Note. please use gloves and to remove some of the heat remember to remove seeds and rinds


  1. Preheat oven to 400 degrees.  Grease 9x13 baking dish

  2. Beat margarine and sugar together in a large bowl until smooth.  

  3. In another bowl, combine cornmeal, flour, baking powder, and salt.

  4. In a third bowl (trust me), stir eggs and milk together.

  5. Pour 1/3 milk mixtures and 1/3 flour mixture into margarine mixture; whisk until just mixed.  Repeated with remaining ingredients and stir in jalapeno peppers

  6. Spread mixture into prepared baking dish

  7. Bake in oven for 22-25 minutes, or until a toothpick inserted comes out clean

  8. Cool in pan for 10 minutes before slicing

Notes.  Depending on how sweet you like your cornbread you could use 1/2 to 1 cup of sugar.  The flour in the recipe makes the cornbread have a bit more of a cake texture.  If you like a denser/true southern unsweetened cornbread you could not use the flour and use only cornmeal (adjust the measurements).  My mom does not use any flour in her cornbread, but I like it a little less dense.  



bottom of page