one bowl jalapeno cornbread

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this one bowl jalapeno cornbread packs just enough heat to counter the sweet, and with only one bowl is a breeze to make

one bowl jalapeno cornbread

as far as bread making goes, it really doesn’t get much easier than cornbread. you don’t need yeast. there’s no kneading or waiting for it to rise. you don’t need a mixer, and for this recipe you only need one bowl. how easy is that?

one bowl jalapeno cornbread

i used to make cornbread fairly often. anytime i made chili or a dish with a southern feel. i love it, ian loves it, but as with most things we like the kids do not agree. so i stopped making cornbread.

a few weekends ago i was back home in buffalo and spent a night eating my way around the city at the taste of buffalo. [3] we ate, and ate, and ate some more. two of my favorites from the night were the beef on weck eggroll from local kitchen [4]and the lobster mac and cheese from SEAR. just as i thought i would explode my bil strolls by with this amazing mac and pork sandwich from the ny beer project, and it was  served on grilled jalapeno corn bread.

one bowl jalapeno cornbread

the sandwich was so good it won the hometown hero award, so yes this is happening in my kitchen.

especially when we arrived home from ny to find a bushel of jalapenos from the garden.

one bowl jalapeno cornbread

one bowl jalapeno cornbread


  • 1/2 cup butter, melted
  • 1/2 cup sugar
  • 2 eggs
  • 1 cup milk (i always bake with whole milk)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups flour
  • 1 cup cornmeal
  • 1 or 2 jalapenos diced
  • 1 jalapeno sliced - for the top


  • preheat the oven to 350 degrees
  • butter a standard loaf pan
  • melt butter in a large microwave safe bowl (i love my glass mixing bowl)
  • whisk in sugar, eggs, and milk
  • add baking powder, salt, flour, and cornmeal and stir just until combined
  • fold in diced jalapenos and spoon into prepared pan
  • top batter with the sliced jalapenos and bake 45 - 50 minutes until golden brown
  • cool in pan 10 minutes, and then move to a rack to cool
  • this bread is SO good warm with butter and honey, but it does slice much neater when completely cool

one bowl jalapeno cornbread

we like things spicy, so for my loaf i diced two fresh jalapenos and then added another sliced jalapeno for the top. if you prefer a less spicy loaf, seed your peppers or use fewer of them. either way you will have a moist and delicious loaf of cornbread perfect for eating with butter and honey or for grilling a mac and pork sandwich … recipe is coming soon 

it may not matter that the kids don’t care for cornbread because ian and i had no trouble at all eating this one all by ourselves, and it is so easy to make i plan to make it a lot. kids consider yourselves warned.

one bowl jalapeno cornbread



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