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This jalapeño cornbread is a delicious side dish and will spice up any soups or chili this winter.
This jalapeño cornbread recipe has been a favorite in our house for years. It's creamy with a little bit of a kick and just plain delicious! One of my favorite combos is to make a big pot of slow cooker chicken and sausage stew with a side of the cornbread. So, so yummy!
Ingredients needed for jalapeño cornbread:
- self-rising cornmeal
- self-rising flour
- canola or vegetable oil
- large eggs
- canned creamed corn
- yellow onion
- shredded sharp cheddar cheese
How to make jalapeño cornbread:
Go ahead and preheat your oven to 400°F.
Then mix all those ingredients in a large bowl. Grease a 13×9-inch baking dish or a large cast iron skillet. Pour cornbread mixture into dish and bake 40-45 minutes or until set.
The jalapeño cornbread will be moist but should be cooked through.
Feel free to substitute fresh jalapeños with 2-3 heaping teaspoons of chopped jalapeños from a jar.
TIP: This jalapeño cornbread recipe is from our sides menu planning made easy set!
- 1 ½ cups self-rising cornmeal
- 1 heaping Tbsp self-rising flour
- 1 cup buttermilk
- ⅔ cup canola oil
- 2 large eggs, beaten
- 14.75 oz can creamed corn, drained a little
- 3 jalapeños, seeded and chopped
- ½ large yellow onion, chopped
- 8 oz pkg shredded sharp cheddar cheese
- Preheat oven to 400°F.
- In a large bowl, combine all ingredients. Pour into a well-greased 13x9-inch baking dish.
- Bake 40-45 minutes or until set.
A HUGE thank you to Kelley and Abbey in our PPP Supper Club Private Facebook Group for sharing their pictures of the Jalapeño Cornbread. Would you love to be part of our menu planning community? Order any of our menu plans from the Passionate Penny Pincher Shop and you'll get free lifetime membership. It's the happiest meal-plan-making-corner of the internet!
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