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    You are here: Home / Breads / Sweet Jalapeno Cornbread

    Sweet Jalapeno Cornbread

    August 17, 2016 Updated February 12, 2020 BySam 12 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Print Recipe

    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!

    <em>A sweet jalapeno cornbread made with real corn and a kick of fresh jalapeno peppers.</em> <img class="alignnone size-large wp-image-7607" src="https://sugarspunrun.com/wp-content/uploads/2014/04/jalapeno-cornbread-1-of-1-8-675x1013.jpg" alt="jalapeno cornbread (1 of 1)-8" width="675" height="1013" /> Some recipes are staples.

    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!

    Sweet Jalapeno Cornbread

    Sweet Jalapeno Cornbread

    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.

    Sweet Jalapeno Cornbread

    Enjoy!

    Great Dinners to Serve with this Cornbread Recipe:

    • Turkey Chili
    • White Chicken Chili
    • Chicken Tortilla Soup
    • Corn Chowder
    • Baked Mac & Cheese
    Overhead of jalapeño cornbread, sliced in to squares

    Sweet Jalapeno Cornbread

    A sweet jalapeno cornbread made with real corn and a kick of fresh jalapeno peppers.
    5 from 2 votes
    Print Pin Rate
    Course: Bread
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 16 slices
    Calories: 213kcal
    Author: Sam Merritt

    Ingredients

    • 1 ½ cups flour
    • 1 ½ cups cornmeal
    • ⅔ cups white sugar
    • 1 teaspoon + 1 Tablespoon baking powder
    • ½ teaspoon salt
    • 2 eggs
    • ¾ cups heavy cream
    • ⅓ cup melted butter
    • 1 can creamed corn 14.5 oz
    • 2 jalapenos seeds and ribs removed, chopped
    Prevent your screen from going dark

    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

    Serving: 1slice | Calories: 213kcal | Carbohydrates: 29g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 120mg | Potassium: 113mg | Fiber: 2g | Sugar: 9g | Vitamin A: 331IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg
    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    Sweet Jalapeno Cornbread

     

     

    Previous Post: « Butterfinger Cookies
    Next Post: Funfetti Cookies »

    Reader Interactions

    Comments

    1. Kelly M.

      June 28, 2020 at 2:12 pm

      5 stars
      This was a fantastic recipe. We’ve had it both with and without the jalapenos. Delicious both ways!

      Reply
      • Sam

        June 28, 2020 at 4:49 pm

        I am so glad you have enjoyed it so much, Kelly! 🙂

        Reply
    2. Kathi Urango

      April 16, 2020 at 2:58 am

      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?

      Reply
      • Sam

        April 16, 2020 at 4:30 pm

        Hi Kathi, it sounds like it might be an oven issue, it definitely shouldn’t take that long to bake.

        Reply
        • Becky

          March 06, 2021 at 3:31 pm

          I had the same issue too. Mine was still liquid in the middle.

      • Angela Baker

        January 02, 2021 at 10:28 pm

        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!

        Reply
        • Hope

          February 20, 2021 at 2:24 am

          I would agree over issue. Mine was done in 25 minutes. It looks very light still the top of it but it was done. Took it out exactly at 25 minutes and out the toothpick one minute after came out clean and cut it and so yummy.

    3. Gigi

      July 30, 2019 at 7:36 pm

      5 stars
      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!!❤️

      Reply
      • Sam

        July 30, 2019 at 8:33 pm

        Thank you so much! I am so glad you enjoyed the cornbread so much. 🙂

        Reply
    4. Hira

      August 20, 2016 at 1:49 am

      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. 🙂

      Reply
    5. Alaina @ A Not So Quiet Kitchen

      August 18, 2016 at 4:07 pm

      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!!

      Reply
    6. Puja Darshan

      August 18, 2016 at 11:43 am

      Wow…this sounds super and delicious Sam… 🙂 Loved the addition of jalapenos in it.

      Reply

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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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