Desserts, Meals, Side Dishes — October 13, 2012 at 8:46 am

Jalapeno Corn Bread

Southern style jalapeno corn bread, sweet and spicy.
Southern style jalapeno corn bread, sweet and spicy.

I remember the first time I had jalapeno corn bread.  I was driving down a country road when out of the corner of my eye I spotted a BBQ stand.  It came out of nowhere.  I slammed on my breaks, and pulled off the side of the road.  It’s a good thing no one was behind me.  I started talking to the southern gentlemen who was running the stand.  He was from Alabama, a long way from Pennsylvania.  I knew this stuff was going to be good.  I ordered a BBQ chicken, ribs, and some baked beans.  He told me I needed some jalapeno corn bread with it.  Oh my god, was he ever right.  I’ve tinkered with this recipe over and over, but I think I finally got it.  This bread goes excellent with some fall soup, which coincidentally will be my next recipe.  Also, very well for breakfast, a snack, or with a nice bowl of chili.  It can also be served as a dessert.

Prep Time:  2 minutes

Cook Time:  30-35 minutes


  • 2 Eggs
  • 2 Boxes Jiffy Corn Muffin Mix (8.5 oz each)
  • 1 Can Cream Corn 14.5 oz
  • 2 Jalapeno Peppers Diced
  • 1 Tsp Red Pepper Flakes
  • 2 Tbsp Melted Butter


  • Preheat oven to 400 degrees.
  • Combine Eggs, Mix, Corn, Jalapenos, and Red Pepper Flakes in a large mixing bowl.
  • Stir until mixed, do not over mix.
  • Spray an 8 X 11 baking dish with cooking spray.  Be sure to use your Misto Stainless Steel Olive Oil Sprayer.
  • Add corn bread mixture into dish and level.
  • Top with melted butter.
  • Bake 30-35 minutes until top is brown.


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  4. I used to make a similar cornbread recipe – without the jalapenos – when my daughters were little and served it with my “beanie weenie” on Friday nights (mom’s night off!). They went NUTS over this (more than my Thanksgiving with all the trimmings!) I simply cut up Hebrew National hot dogs into bite size pieces, added them to a large can of Bush Beans (the molasses/brown sugar variety) and let them simmer for a good 10 minutes to warm through and get all that molasses flavor and rich gooeyness – and served a bowl of it with a moist, rich corn bread – Jiffy mix with a can of creamed corn thrown in! So easy and my kids loved it – now 30 and 32! The creamed corn makes the cornbread SO moist and yummy. Trying this recipe this weekend because I LOVE jalapeno cornbread and it’s got to be moist. Thanks Gregorio! 🙂

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