Jalapeno Cornbread

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 215.0
  • Total Fat: 6.4 g
  • Cholesterol: 49.6 mg
  • Sodium: 262.9 mg
  • Total Carbs: 34.6 g
  • Dietary Fiber: 1.2 g
  • Protein: 4.8 g

View full nutritional breakdown of Jalapeno Cornbread calories by ingredient
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Number of Servings: 12


    2/3 cup white sugar
    1 teaspoon salt
    1/3 cup butter, softened
    1 teaspoon vanilla extract
    2 eggs
    2 cups all-purpose flour
    1 tablespoon baking powder
    3/4 cup cornmeal
    1 1/3 cups milk

    Optional ingredient
    1/2 cup chopped Jalapeno (fresh or canned)


Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8 inch iron skillet.
In a large bowl, beat together sugar, salt, butter and vanilla until creamy. Stir in eggs one at a time, beating well after each addition. In a separate bowl, mix together flour, baking powder and cornmeal. Stir flour mixutre into egg mixture alternately with the milk. Beat well untill blended.
Bake in preheated oven for 20 minutes, or until golden brown. Serve warm with honey butter.

Number of Servings: 12

Recipe submitted by SparkPeople user LMLORENZ0110.

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Member Ratings For This Recipe

  • I substituted Splenda for the sugar and put in just 1 TBSP fresh jalepenos - next time I'll cut back to 1/2 cup. This was a very good, very light cornbread - we'll definitely make it again! - 8/24/08

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  • I also added yellow and orange peppers. It was yummy - 8/11/08

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  • I didn't have jalapenos so i cut up a poblano. Also added about 3/4 C. frozen corn to this recipe. YUM! - 1/28/08

    Was this review helpful?   yes  No
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