Jalapeno cornbread


Number of Servings: 1 Loaf
Prep Time:  15 Minutes

Cook Time:  60 Minutes

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1/2 cup Butter (melted)
2 can creamed corn (15 oz cans)
1 egg (beaten)
16 ounce dry corn bread mix (package)
1 onion (finely chopped)
4 jalapeno peppers (seeded and chopped fine)


Preheat your oven or BBQ to 350 C
In a cast iron pan, fry the onions till they are a little brown, soft and aromatic.
In a mixing bowl, combine corn, butter and eggs.
Add the dry powder, mix thoroughly.
Add the onions and peppers.
Pour it all in the cast iron pan, and bake at 350 for 50-60 minutes, or till toothpick inserted in the middle comes out clean and dry.


I use bacon fat, of course, to fry the onions. The remaining caramelized onion bits and bacon grease makes for a real nice crust on the underside of the cornbread.
Loblaws/Independant Grocer in Ontario sells the “PC Organics” branded corn muffin mix in the Organics section. It’s pretty good.
I might play around with one can of niblet corn, and one creamed corn next time, or just bake it longer.
4+ jalapenos might be in order.

TAGS:  Corn, Flat Bread, spicy

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By |2018-12-02T01:56:33-05:00May 19th, 2011|Recipe|Comments Off on Jalapeno cornbread