Jalapeno Cornbread – Try This Side Dish with a Kick!

 This jalapeño cornbread is a delicious side dish and will spice up any soups or chili this winter.

Jalapeño cornbread

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!

TIP: This jalapeño cornbread recipe is from our sides menu planning made easy set!

Ingredients needed for jalapeño cornbread:

• self-rising cornmeal
• self-rising flour
• buttermilk
• canola or vegetable oil
• large eggs
• canned creamed corn
• jalapeños
• 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.

Print Recipe

Jalapeño Cornbread

Prep Time10 minutes mins

Cook Time45 minutes mins

Course: Side Dish

Servings: 8

Calories: 428kcal

Ingredients

• 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

Instructions

• 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.

Notes

You can substitute fresh jalapeños with 2-3 heaping teaspoons chopped jalapeños from a jar.

Nutrition

Calories: 428kcal

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