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You are here: Home / Breads / Sweet Jalapeno Cornbread

Sweet Jalapeno Cornbread

August 17, 2016 Updated February 12, 2020 BySam 10 Comments

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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
Keyword: jalapeno cornbread
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 16 slices
Calories: 175kcal
Author: Sam Merritt

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

Serving: 1slice | Calories: 175kcal
Tried this recipe?Mention @SugarSpun_Sam or tag #sugarspunrun!

Sweet Jalapeno Cornbread

 

 

Filed Under: Breads, Sides Tagged With: bread, cornbread, jalapeno

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Comments

  1. Kelly M. says

    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 says

      June 28, 2020 at 4:49 pm

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

      Reply
  2. Kathi Urango says

    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 says

      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
    • Angela Baker says

      January 2, 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
  3. Gigi says

    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 says

      July 30, 2019 at 8:33 pm

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

      Reply
  4. Hira says

    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 says

    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 says

    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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