The Shady Porch: Jalapeno Corn Bread...Gran told me it was good!


Jalapeno Corn Bread...Gran told me it was good!

"South of the Border cornbread", as I've heard it called, is a family favorite that I'm just getting around to trying. I think my Gran liked the Jalapeno cornbread (actual recipe name) better than traditional least it sure seemed she fixed it more often. 

This was my first time making it - and eating it, mainly because I habitually shy away from anything that sounds like it might be hot or spicy.

As it turned out, I found no heat in it (maybe because I cleaned the seeds out of the pepper with a high degree of diligence). The Jalapeno pepper, the onions and cheese brought great flavors to the corn bread and, to be completely truthful, I think I would have liked some heat in it.

It was nice to make a family favorite and think of Nan making it all those times over the years. Not surprisingly - heat or no heat - we loved it, and look forward to making it again.

Jalapeno Cornbread bread spicy sidedish jalapeno recipe
Jalapeno Cornbread


Jalapeno Corn Bread
I always use a cast iron skillet for corn breads, biscuits, and pineapple upside-down cake. I like the crisp crust it adds and they always come out looking perfect.

 Jalapeno Corn Bread Ingredients in a Bowl

Combine: 3/4 cup shredded cheddar cheese
1 small chopped onion
1-3 seeded and finely chopped jalapeno peppers (optional) 

1 cup of cream-style corn
1 1/2 cups self-rising white cornmeal
1 egg
1 1/2 cups milk
1/4 cup vegetable oil. 
*update* I've also used the canned green chilies when I didn't have the fresh Jalapenos.

Heat greased skillet in a 450°F oven, while you mix the corn bread. 
Pour mix into greased, heated cast iron skillet. 
Bake until browned, about 20-25 minutes.  
A Plate of Comfort Food!
We served the corn bread with garden fresh green beans, boneless pork loin chop and potato au gratin. It was de-lish!

Other recipes you might like....