Prep 10 mins
Cook 20 mins
You can omit the jalapeno and or cheese. They have a nice kick to them. I am removing Trans fats from my recipes for better health. This originally had shortening and now replaced with a healthier choice of oil.
- Mix corn meal, flour sugar, baking powder and salt.
- Cut in oil till crumbly.
- Mix in jalapeno and cheese.
- Mix in egg and milk till just blended do not over mix.
- Pour batter into a greased hot cast iron pan.
- Bake in a preheated oven 400 degrees for 20 minutes.
This is the best jalapeno cornbread recipe I have ever made, hands down. Baked perfectly, no sticking to the pan, and the perfect consistency, moist yet dense. Followed exactly as written but added 1 cup corn kernels as another reviewer suggested. Also, I didn't have fresh jalapeno on hand so I used about 1/4 cup diced canned jalapeno (the kind that they put on nachos at baseball games). PERFECT! I think that I may even put more jalapeno in next time, but this is a personal preference as I love my food super spicy. This was a hit with chili.
This recipe is also fantastic adding hamburger meat to it..My father in law (RIP) use to make this for me every time we came home for the weekends. The hamburger gives a whole meal deal. It is warm and tummy full feeling...Use your on amount of hamburger meat..cook it first before adding to your wet ingredients...mmmmm mmmmm good!
DH gave this 5 stars :) I used regular milk, vegetable oil, and 1/4 cup diced canned jalapeno and made this in a 12 cupcake pan with liners and cooked for 12 minutes. Perfect. Will be a regular addition especially now that its soup and chili weather! I think I may try this recipe with some cooked ground chorizo and throw the muffins in the freezer for DH's breakfast :)