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    You are in: Home / Recipes / South of the Border Jalapeno Cornbread Recipe
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    South of the Border Jalapeno Cornbread

    South of the Border Jalapeno Cornbread. Photo by Heather3271

    1/1 Photo of South of the Border Jalapeno Cornbread

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    Auntie Mags's Note:

    This light, moist cornbread make a perfect lunch or dinner side. Try it for breakfast with sausage and eggs!

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    Units: US | Metric


    1. 1
      In large bowl, stir together cornmeal, cheese, flour, salt and baking soda.
    2. 2
      Whisk eggs, corn, buttermilk, oil and pepper; stir into dry mixture just until combined. Add jalepenos.
    3. 3
      Pour into greased 8 inch square pan or preheated cast iron skillet. Smooth top.
    4. 4
      Bake at 400 degrees for 35 to 40 minutes or until golden brown and tester inserted in middle comes out clean.

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    Ratings & Reviews:

    • on November 27, 2008


      This recipe makes for great cornbread! We used fresh jalapenos, minced, right into the batter and a tsp of sugar. Delicious, moist, and everyone loved it! Thanks!

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    • on August 29, 2007


      Excellent cornbread. The extra moisture from the creamed corn combined with the cheese and peppers make this a wonderful accompaniment to a summer meal (or anytime for that matter). I served it with a smoked pork roast, crispy potato wedges, and 3-bean salad. The only change I made to the recipe was using fresh jalapenos from my garden. I did saute them briefly in some olive oil to soften them up a bid. Since I had both green and red ones, I used one of each and the contrast in the bread made it all that more appealing. Thanks, Auntie Mags, for a great recipe.

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    • on March 23, 2007


      I made this for my family with Pugs-N-Apps' Full Flavor Crock Pot Turkey Chili, both of which were absolutely delish! I didn't have a can of creamed corn, and I think is why the bread came out a little drier than it should have. (Totally my fault and not yours, Auntie Mags! :-) I tried to compensate for the corn by slightly increasing the buttermilk and cheese, but it wasn't enough. Didn't matter one bit to the fam, though, because they were just as content to dip their bread into their chili bowls. To borrow a catch phrase, finger lickin' good! Next time, I will definitely include the cream corn and will also add more heat--either more jalapenos or some red pepper flakes. I think I'll also try a different cheese blend like a taco or mexican cheese. After that, I'll update this review and let you know how it turned out. Thanks for posting such a great recipe, Auntie Mags!

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    Nutritional Facts for South of the Border Jalapeno Cornbread

    Serving Size: 1 (139 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 322.5
    Calories from Fat 157
    Total Fat 17.5 g
    Saturated Fat 5.5 g
    Cholesterol 87.9 mg
    Sodium 527.6 mg
    Total Carbohydrate 32.1 g
    Dietary Fiber 2.2 g
    Sugars 2.6 g
    Protein 10.6 g

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