Fresh Jalapeno Cornbread Recipe - Authentic American Cuisine

Fresh Jalapeno Cornbread

Fresh Jalapeno Cornbread Recipe - Authentic American Cuisine
Region / culture: USA | Preparation time: 10 minutes | Cooking time: 25 minutes | Servings: 6


Fresh Jalapeno Cornbread
Fresh Jalapeno Cornbread

Fresh Jalapeno Cornbread is a delicious and spicy twist on traditional cornbread. The combination of fresh corn kernels and chopped jalapenos adds a burst of flavor and heat to this classic dish.


Cornbread has been a staple in Southern cuisine for centuries. The addition of fresh jalapenos to cornbread is a more modern twist, adding a spicy kick to the traditional recipe.


How to prepare

  1. Combine the dry ingredients.
  2. Add the corn, jalapenos, milk, egg, and oil, and mix well.
  3. Pour the batter into a greased cast iron skillet.
  4. Bake at 450°F for 25 minutes.


  • Add shredded cheddar cheese to the batter for extra flavor.
  • Substitute buttermilk for the milk for a tangier cornbread.
  • Add cooked and crumbled bacon for a smoky twist.

Cooking Tips & Tricks

Be sure to grease your cast iron skillet well to prevent the cornbread from sticking.

- For extra heat, leave the seeds in the jalapenos. For a milder flavor, remove the seeds before chopping.

- Serve the cornbread warm with a dollop of butter for added richness.

Serving Suggestions

Fresh Jalapeno Cornbread pairs well with chili, barbecue, or fried chicken.

Cooking Techniques


Ingredient Substitutions

Canola oil can be substituted for bacon drippings.

- Canned corn can be used in place of fresh corn kernels.

Make Ahead Tips

Fresh Jalapeno Cornbread can be made ahead of time and reheated in the oven before serving.

Presentation Ideas

Serve Fresh Jalapeno Cornbread in wedges on a rustic wooden board for a charming presentation.

Pairing Recommendations

Fresh Jalapeno Cornbread pairs well with a variety of dishes, including barbecue, chili, and fried chicken.

Storage and Reheating Instructions

Store leftover Fresh Jalapeno Cornbread in an airtight container at room temperature for up to 2 days. Reheat in the oven at 350°F for 10 minutes before serving.

Nutrition Information

Calories per serving

Each serving of Fresh Jalapeno Cornbread contains approximately 200 calories.


Each serving of Fresh Jalapeno Cornbread contains approximately 25 grams of carbohydrates.


Each serving of Fresh Jalapeno Cornbread contains approximately 8 grams of fat.


Each serving of Fresh Jalapeno Cornbread contains approximately 3 grams of protein.

Vitamins and minerals

Fresh Jalapeno Cornbread is a good source of vitamin C, thanks to the fresh jalapenos.


Fresh Jalapeno Cornbread contains dairy (milk) and eggs.


Fresh Jalapeno Cornbread is a flavorful and spicy side dish that is relatively low in calories and high in carbohydrates.


Fresh Jalapeno Cornbread is a delicious and spicy twist on traditional cornbread, perfect for serving alongside your favorite Southern dishes.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Fresh Jalapeno Cornbread. It was a sunny afternoon, and I was rummaging through an old recipe book that belonged to my dear friend, Mrs. Jenkins. She had always been an excellent cook, and I knew that any recipe written in her elegant handwriting was sure to be a winner.

As I flipped through the pages, a faded piece of paper fell out and landed at my feet. Picking it up, I saw the title "Fresh Jalapeno Cornbread" scrawled at the top in bold letters. Intrigued, I scanned the ingredients list and my mouth watered at the thought of the spicy jalapenos mingling with the sweet cornbread. I knew I had to give it a try.

I decided to make the cornbread for a family gathering that weekend. I gathered all the necessary ingredients and set to work in my cozy kitchen. The scent of fresh jalapenos filled the air as I diced them up and added them to the batter. I could already tell that this cornbread was going to be something special.

As the cornbread baked in the oven, I eagerly waited for it to finish. When it was finally done, I pulled it out and let it cool before cutting into it. The first bite was a revelation - the sweetness of the cornbread was perfectly balanced by the heat of the jalapenos. It was a match made in culinary heaven.

My family raved about the cornbread, and I knew that this recipe was a keeper. I made it for every special occasion, and it quickly became a family favorite. Whenever I served it, there were never any leftovers - everyone always went back for seconds.

Over the years, I perfected the recipe, tweaking it here and there to suit my taste. I experimented with different types of cornmeal, varying the amount of jalapenos, and even adding in some cheddar cheese for an extra kick. Each time I made the cornbread, it brought back memories of that sunny afternoon when I first discovered the recipe in Mrs. Jenkins' old cookbook.

As the years went by, I shared the recipe with friends and neighbors, who all loved it as much as my family did. They would often ask me where I learned to make such delicious cornbread, and I would simply smile and say it was a little gift from Mrs. Jenkins.

Now, as I sit in my kitchen, surrounded by the comforting scents of baking bread and simmering soups, I can't help but feel grateful for all the wonderful recipes I have collected over the years. Each one tells a story, whether it's a cherished family tradition or a newfound favorite.

And as I look back on that fateful day when I stumbled upon the recipe for Fresh Jalapeno Cornbread, I can't help but feel a sense of wonder at how something so simple as a piece of paper could lead to such culinary delights. Mrs. Jenkins may be long gone, but her legacy lives on in every delicious bite of jalapeno cornbread that I make. And for that, I am eternally grateful.


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