A sweet jalapeno cornbread made with real corn and a kick of fresh jalapeno peppers. This is a slightly spiced version of my favorite cornbread recipe!
Some recipes are staples.
When it comes to my desserts, I feel like I’m always trying something different (though if I have to choose a staple, it’s definitely my favorite chocolate chip cookies).
When it comes to cooking, though, I have a handful of recipes that I fall back on time and time again. Recipes that are tried, tested, and that I know are good. Easy and as comfortably familiar as an old coat.
This jalapeno cornbread is one of those recipes. It’s not new — it’s actually one of the first recipes I developed for this space over two years ago (the original photographs are at the bottom of the post, so scroll down if you want a good laugh) and it frequently makes an appearance on my dinner table, especially paired with this award-winning chili recipe or my famous potato soup!
It’s remained one of my favorite recipes.
I love it for it’s supremely superior texture: moist and soft, fluffy and golden, made with heavy cream and creamed corn and a generous scoop of sugar. It’s not gritty or too dry, and it’s generously sweetened (I know some people are strictly divided about whether corn bread ought to be sweet or not) but not too sweet. If you fall on the side of the mason dixon line that prefers unsweetened cornbread, you can always adjust the sugar to suit your tastes.
It also has just the right amount of spice with a kick of finely chopped fresh jalapeno.
Enjoy!
Great Dinners to Serve with this Cornbread Recipe:
Sweet Jalapeno Cornbread
Ingredients
- 1 1/2 cups flour
- 1 1/2 cups cornmeal
- 2/3 cups white sugar
- 1 teaspoon + 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 3/4 cups heavy cream
- 1/3 cup melted butter
- 1 can creamed corn 14.5 oz
- 2 jalapenos seeds and ribs removed, chopped
Instructions
- Preheat your oven to 375F
- Grease the bottom and sides of a 9x9 pan
- Whisk together flour, cornmeal, white sugar, salt and baking powder
- Stir in eggs, heavy cream, melted butter and creamed corn.
- Add in jalapeno and stir. Transfer batter to greased pan.
- Bake in 375F oven for 25-30 minutes (edges will begin to turn golden brown)
Nutrition
Kelly M. says
This was a fantastic recipe. We’ve had it both with and without the jalapenos. Delicious both ways!
Sam says
I am so glad you have enjoyed it so much, Kelly! 🙂
Kathi Urango says
No way was it done in 25 minutes. I had to add at least 30 more mintues, and it still wasn’t done. Was it because there is so much baking powder?
Sam says
Hi Kathi, it sounds like it might be an oven issue, it definitely shouldn’t take that long to bake.
Angela Baker says
I had the same issue. Baked for 25 minutes and then kept going for 5 minutes increments after that for a grand total of about 40 minutes. No other baking issues.
Flavor was great though!
Gigi says
Made this tonight & it’s a total keeper- better than any other cornbread I’ve made…and I’m a sweet cornbread girl! It was absolutely perfect, no need to change one single thing unlike other recipes I’ve tried that were a fail due to the posted ingredient quantities & instructions being off. The texture is sweet, soft, crumbly, and with a crackle top, this cornbread is absolutely delicious! I went back for more & will be making this forever, so good!! I wonder if I could add any other toss in for the jalapeños, whether sweet or savory…?Thank you so much for this!!❤️
Sam says
Thank you so much! I am so glad you enjoyed the cornbread so much. 🙂
Hira says
Cornbread has to be one of my favorite foods; however, I’ve never tried it with a twist of jalapeño! I am definitely going to make this the next time I make chili. 🙂
Alaina @ A Not So Quiet Kitchen says
I love cornbread but it’s not something I ever really think to make myself! This sounds so good though I need to try it! I love the fresh jalapeno!!
Puja Darshan says
Wow…this sounds super and delicious Sam… 🙂 Loved the addition of jalapenos in it.