Jalapeno Cornbread

First order of business today, the winner of the Inedible Spiffy Cookie Jewelry has been announced! Check the giveaway page to see if you have won and then check your e-mail. If you arn’t the fabulous winner and are very upset (I wouldn’t blame you), never fear! You can still order your own through Inedible Jewelry.

Now, here is the cornbread I made to accompany my dad’s chili which I shared with you yesterday. I thought it was a perfect match-up since this cornbread recipe I got from my mom, who got it from a friend in Texas back in the day. And since it’s from Texas, you know it has to be good! But if somehow Texas isn’t reason enough, there’s also a whole can of cream style corn, cheddar cheese, and jalapeno in the mix. Yum!

This recipe produces a moist cornbread, which is how I like it. So I apologize if you’re a dry cornbread person because you’re missing out! And it’s incredibly easy to throw together. You literally mix  all the ingredients in one bowl, pour into a greased pan and bake. Of course you could also make them into muffins if you so desire (which would require a shorter baking time).

One year ago: Bretzel Rolls


Makes approximately 32-2″ square pieces


2 cups yellow corn meal

1 cup whole wheat flour

1-14.75 oz can cream style corn

1 tsp sugar

1 cup onion, chopped

1-1/3 cup shredded cheddar cheese

1-1/2 tsp baking powder

1 cup vegetable oil

3 eggs, beaten

1-3/4 cup milk (I used 2%)

1/2 cup chopped, seeded jalapeno (or leave the seeds in for an extra kick)


  1. Preheat oven to 350 degrees. Grease a 9×16-inch pan; set aside.
  2. In a large bowl, thoroughly mix all ingredients together. Pour mixture into the prepared pan and bake for 50-60 minutes, or until toothpick inserting in the middle comes out with moist crumbs.

Source: Adapted slightly from my mom’s friend, 1982

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