Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

This makes a large pan of cornbread with a kick! If you prefer a milder version just leave out the peppers. It's delicious either way.

Ingredients Nutrition


  1. Preheat oven to 350º.
  2. Chop onion.
  3. Grate Cheese.
  4. Beat eggs in large mixing bowl.
  5. Stir in creamed corn, sour cream and oil.
  6. Fold in onion, cheese, and jalapenos.
  7. Add cornmeal, flour, baking powder and salt.
  8. Mix well.
  9. Pour batter into greased 13 x 9 inch baking dish and bake at 350º until cooked through and golden brown on top, approximately 1 hour.
  10. *Note*You may need to place foil on top if cornbread is getting too brown on top but not yet cooked in the center.


Most Helpful

Thanks for your comments Caryn. I just wanted to mention that this is a very moist cornbread but not as moist as a spoonbread. If you try it again, you may want to up the cooking time a bit.

CCinSC July 16, 2002

What an interesting combination of flavors for cornbread. Everything melds together to create a smooth moist cornbread with a nice kick from the jalapeno peppers. For those that prefer a traditional cornbread this is a very moist cornbread almost a cornbread merged with spoonbread. It makes a huge 9x13-inch pan of cornbread. I froze the extra cornbread in individual pieces so that my family can enjoy it during future dinners.

Caryn July 15, 2002

This is a great cornbread recipe! Very spicy! Me and my hubby love jalapenos! I made a mild cornbread for the kids just by omitting the jalapenos. Thanks CC

RecipeNut May 23, 2002

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