Jalapeno Cornbread (31 Days of Delicious Easy Recipes Day #7)

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There’s not a much better smell around here than the aroma of cornbread in the oven.  What’s even better?  Jalapeno cornbread baking in the oven!  I have literally tested dozens of recipes lately because I’ve been trying to create one that is as moist, light, and tasty as the boxed, “Jiffy Cornbread” mix. I’m finally victoriousWoohoo!

jalapeno cornbread


Today I’m sharing this easy jalapeno cornbread recipe with you as Day #7 of our 31 Days of Delicious Easy Recipes for Busy Wives.  Of course, you can use this homemade cornbread recipe (that tastes as good as Jiffy mix) without the jalapenos, depending on what you are pairing it with.  For instance, I make a spicy chili that my family loves that brings a little heat.  I would not serve up jalapeno cornbread with that.

I would simply omit the jalapenos from this recipe when you need to.  If your family is like mine, they’ll enjoy an extra kick now and then – so serve it up hot when you need to.  You’ll notice in my recipe that I add two to three Tablespoons of chopped jalapeno AND a tiny bit of jalapeno juice.  This is so that we get a little bit of it in every bite.  You can cut back on both or omit one or the other (especially if you have littles) and it will be OK.

Quick & Easy Jalapeno Cornbread Recipe

I measure 2/3 cups of all purpose flour, 1/2 yellow corn meal, 3 Tablespoons of sugar, 1 Tablespoon baking powder, and 1/4 teaspoon salt in a bowl and stir.    Then I added one egg, 1/3 cup of milk, and 2 Tablespoons of oil straight into dry mixture and stir lightly til lumps are gone.  It’s optional is to add 2 to 3 Tablespoons of chopped jalapeno (or more if you are brave), and 1 teaspoon of jalapeno juice.  Stir lightly to distribute well and pour into a greased loaf pan.  Place into a preheated oven at 400 degrees for 12-15 minutes or until toothpick comes out clean.  But don’t overcook!

As soon as I take my loaf pan out of the oven, I always let it cool while a big Tablespoon of butter is melting on it!   Mmm

Jalapeno Cornbread (The How-to Guru)
 
Ingredients
  • 2/3 cup All purpose flour
  • 1/2 yellow corn meal
  • 3 T sugar
  • 1 T baking powder
  • 1/4 t baking powder
  • 1/4 t salt
  • 1 egg
  • 1/3 c milk
  • 2 T vegetable oil
  • 2-3 T chopped jalapeno
  • 1 t jalapeno juice
Instructions
  1. Measure 2/3 cups of all purpose flour, 1/2 yellow corn meal, 3 Tablespoons of sugar, 1 Tablespoon baking powder, and 1/4 teaspoon salt in a bowl and stir. Then I added one egg, 1/3 cup of milk, and 2 Tablespoons of oil straight into dry mixture and stir lightly til lumps are gone. It's optional is to add 2 to 3 Tablespoons of chopped jalapeno (or more if you are brave), and 1 teaspoon of jalapeno juice. Stir lightly to distribute well and pour into a greased loaf pan. Place into a preheated oven at 400 degrees for 12-15 minutes or until toothpick comes out clean. But don't overcook!
Nothing is more Southern than a scrumptious slice of cornbread with butter melting across it. Even if you aren’t from the South, we want you to experience the greatness of Jalapeno cornbread with us.

Does your family love Jalapeno cornbread as much as mine?

jalapeno-cornbread31 Days Series

31 Days of Delicious Easy Recipes for Busy Wives (Day 1)

31 Days of Delicious Easy Recipes for Busy Wives (Day 2)

31 Days of Delicious Easy Recipes for Busy Wives (Day 3)

31 Days of Delicious Easy Recipes for Busy Wives (Day 4)

31 Days of Delicious Easy Recipes for Busy Wives (Day 5)

31 Days of Delicious Easy Recipes for Busy Wives (Day 6)

Complete 31 Days of Delicious Recipes RoundUp!

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Shan
Shan

Published on HuffPost, Okefenokee Living Magazine, and more, Shan is a Family Travel Journalist with a passion for helping women lose the overwhelm of planning family-friendly trips in the south. She shares travel reviews & insider secrets that Women REALLY want to know about Georgia, Florida, & the Carolinas vacations.

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20 Comments

  1. Mary
    August 8, 2016 / 6:19 am

    Oh yum!!and I can just picture it with a big bowl of chili. I love chili any time of year. Thanks for making it a printable too

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