Extra Moist Jalapeno Cornbread

"I got this recipe from a friend who is a caterer. This is the best cornbread you will ever have! It makes a 13x9 pan----extra moist! Use the jalapeños in the jar and chop (about 1/2 cup chopped). Use whatever your favorite unseasoned cornbread kit is. If you use Jiffy Mix, omit the sugar."
photo by Debi9400 photo by Debi9400
photo by Debi9400
photo by Suznotes50 photo by Suznotes50
photo by chattykatz photo by chattykatz
photo by dojemi photo by dojemi
photo by VickyJ photo by VickyJ
Ready In:




  • Mix and pour into greased 9x13-inch pan.
  • Bake 45 minutes at 375° until golden brown and a toothpick comes out clean.

Questions & Replies

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  1. Bhavna k.
    Can we make this without eggs? What would be the substitute for eggs?


  1. sparky403
    Was really quite good and so easy to make - the 5 minute prep time is accurate (as is the 45minute baking time). My friends ate it up (although they will eat anything). I think It really turns out (at least mine did) more like a corn pudding or spoon bread - it is indeed very moist. I think next time I would do with a combo of fresh and creamed corn. I think it also needed some cumin
  2. a.mckee
    Made this in my mini muffin tin cooked at the same temp for 18 minutes. great as an appetizer with a little sour cream mixed with Taco Seasoning to top it off.....off the charts
  3. Clara B.
    1st Place Blue Ribbon winner at our church Cornbread making contest. Tysvm
  4. Debi9400
    Excellent recipe - easy to do and flipped out of my baking pan slick as could be. Very very tasty - love the contrast between the sweetness of the bread with little tiny kicks of jalapeno now and then. I'd used a can of chopped green chili's along with some chopped jalapeno's in a jar. Very tasty. I can't get store bought cornbread mixes up here so used Paula G's Cornbread Mix (recipe #167160) and highly recommend it. And if I might add....this is the ONLY way to eat canned creamed corn.....
  5. GI Slo
    I've been doing this recipe for about 4 or 5 years now. I just use martha white sweet or jiffy. Just add creamed corn, diced jalapenos, eggs, and cheese. I cook it 5 degrees cooler, but let it cook longer. I used to cook it in my cast iron, but it's just as easy in a disposable aluminum pan; I just coat the pan with butter before I put the mix in. Folks go slap stupid for it. I put it into a fund raiser bake auction last year and it only made $5. This year it went for $40!


  1. Theresa P
    This is a GREAT cornbread !!! It was very moist and had just the right bite from the jalapeno ! I used one finley diced bunch of green onions and the whole milk instead of buttermilk . This will be used again and again !



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