Jalapeno Cheese Cornbread


4.7 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 177.4
  • Total Fat: 8.8 g
  • Cholesterol: 43.3 mg
  • Sodium: 275.5 mg
  • Total Carbs: 19.9 g
  • Dietary Fiber: 0.9 g
  • Protein: 5.3 g

View full nutritional breakdown of Jalapeno Cheese Cornbread calories by ingredient
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From the Better Homes and Garden cookbook limited edion (breast cancer awareness). From the Better Homes and Garden cookbook limited edion (breast cancer awareness).
Number of Servings: 12


    1 cup all purpose flour
    3/4 cup cornmeal
    1/4 cup sugar
    2 1/2 tsp baking powder
    3/4 tsp salt
    1 tbsp butter
    2 beaten eggs
    1 cup skim milk
    1/4 cup oil
    1 jalapeno, chopped
    1/4 cup scallions/green onion chopped
    1 cup your choice of cheese


1. In medium bowl mix flour, cornmeal, sugar, baking powder, & salt. Set aside.

2. In a small bowl beat 2 eggs and add milk and oil. Combine till mixed. Add egg mixture to dry ingredients. Stir just until all ingredients are mixed through. Fold in jalapeno, green onions & cheese.

3. In a square casserole add 1 tbsp butter and heat in 400 degree oven. After it is melted, add the batter to casserole.

4. Bake for about 20 minutes or until a toothpick comes out clean. Cut in to 12 squares.

Number of Servings: 12

Recipe submitted by SparkPeople user CRUZ2009.


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Member Ratings For This Recipe

  • I just substituted light brown sugar for regular sugar (which gave it a slightly richer darker flavor), I skipped the scallions, and I doubled up on the jalapenos. It came out fantastic!!! It really shows that you don't need to buy a pre-package mix to have excellent cornbread. - 4/5/10

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  • good - 2/26/09

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  • I made my own version of this yesterday. I used the Jiffy mix and it turned out wonderful. Thanks for posting. - 2/26/09

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