Nothing completes a hot bowl of chili like homemade cornbread, and this jalapeno cornbread recipe from my mom perfectly complements my dad’s chili.
You can’t have chili without cornbread, and this right here is the cornbread I made to accompany my dad’s chili which I shared with 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, it’s also made with cream style corn, colby longhorn cheese, and jalapeno in the mix. Yum!
Fun fact that I learned upon examining the ingredients for this recipe: “longhorn” is a shape of cheese (cylindrical). However, the term longhorn also commonly refers to mild, processed American cheddar cheese. Oddly enough I was able to find colby longhorn cheese (both in shape and type) to match my mom’s directions.
This recipe produces a moist cornbread, which is how I like it. Sorry, not sorry 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. Get fancy and add sliced jalapenos on top since you have extra time (maybe a little post-oven honey drizzle too). Of course you could also make them into muffins if you so desire (which would require a shorter baking time).
Now if you’re really on team moist cornbread, you should also check out my recipe for corn spoon bread (I also have a gluten-free version).
One year ago: Pretzel Rolls
- 3 cups yellow corn meal*
- 1 (14.75 oz.) can cream style corn
- 1 tsp sugar
- 1 cup onion, chopped
- 1-1/3 cup shredded colby longhorn cheese
- 1-1/2 tsp baking powder
- 1 cup vegetable oil
- 3 eggs, beaten
- 1-3/4 cup 2% milk
- 1/2 cup chopped, seeded jalapeno (or leave the seeds in for an extra kick)
- Preheat oven to 350 degrees. Grease a 9x16-inch pan (or two 12-cavity muffin pans); set aside.
- In a large bowl, thoroughly mix all ingredients together. Pour mixture into the prepared pan and bake for 50-60 minutes (20-25 for muffins), or until toothpick inserted in the middle comes out with moist crumbs.
*I sometimes substitute 1 cup for whole wheat flour.
Source: Adapted slightly from my mom’s friend, 1982
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Post updated 10/21/21. Photos above and below are the originals.
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Yum!! I love cornbread and with addition of jalapeno and cheese, I love it even more!!
Yummy, I love cornbread! This looks delicious! :)
Gotta love the cornbread and chili combo! We ate it SO much last winter, and I suspect it’ll be much the same this year.
Now THIS is how you do cornbread :)
Yum! I love cornbread with chili! You just can’t have one without the other in my opinion!
Cornbread isn’t a big thing here and I was really surprised when I had it for the first time and it actually had corn in! This looks super delicious though and I love anything involving jalapenos!
I could eat this entire batch. I love cornbread. This recipe is fabulous. I never made it with the addition of cream style corn so this is definitely bookmarked!