If you’re like me, over the years you’ve tried many different brands of boxed cornbread. Some good, some not so good. Well your worries are over. This one here is the BEST! The secret ingredient is the creamed corn. This cornbread rivals even the best box brands you may have had in the past.

Sweet Jalapeño Cornbread

Recipe by riehlfood.com

5.0 from 1 vote

Course: SidesDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Get ready to elevate your cornbread game with a spicy twist! This Jalapeño Cornbread is the perfect blend of sweet and savory, bringing a delightful heat that complements its fluffy texture. Whether you’re serving it as a side dish at a barbecue, alongside a hearty chili, or enjoying it on its own with a pat of butter, this cornbread promises to be a crowd-pleaser. With fresh jalapeños adding a zesty kick and a hint of cheese for creaminess, each bite is a warm invitation to savor the rich flavors of the South. Perfect for any occasion, this recipe will have your taste buds dancing with joy!

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Ingredients

1 1/4 cup all-purpose flour
1 cup cornmeal
1/2 cup sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
2 each eggs
1/2 cup milk
1/3 cup melted butter
15 oz creamed corn (1 can)
1/2 cup jalapeños, chopped (Add according to desired hotness)

Directions

Preheat the oven to 425°F. Grease a glass 9×9 baking dish.
In a large mixing bowl add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine. Make a well in the center of the dry ingredients and add all your wet ingredients. Stir to combine just until the mixture comes together. Add chopped jalapeños.
Pour batter into prepared pan and bake until the center is set, the top is golden brown, and a toothpick inserted in the center comes out clean, about 35 minutes.
Let the cornbread cool for 5 minutes before serving warm with butter and honey.

Sweet Jalapeño Cornbread