Mexican Jalapeno Cornbread

This was a good effort.  I experimented with this recipe using Tristan and Doug as taste testers. They are usually willing participants when it comes to kitchen experiments.  ♥ 

The goal was to find a copy cat recipe for 4 Rivers BBQ style cornbread.  I did not nail it as I couldn't find one that truly looked like the 4 Rivers creation.  But, I will say this was very good and I would make it again.

It only took 15 minutes prep time and it came out very moist.  This would go well with any BBQ or chili.  My heat tolerance isn't as great as the guys so next time I will put more of the jalapeno on one side of the pan.  I like some jalapeno but this was just a wee bit too much for me.


Mexican Jalapeno Cornbread


2 eggs 
1/4 cup corn oil 
1 cup buttermilk 
1 1/2 cups shredded Cheddar cheese
1 (8 ounce) can cream-style corn
1 large onion, chopped
2 fresh jalapeno peppers, seeded and minced
1 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish or a cast iron skillet.
  2. In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in 1 cup shredded cheese, creamed corn, onion, and jalapenos.
  3. In a large bowl, whisk together cornmeal, flour, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients. Mix well. Pour batter into prepared pan. Sprinkle remaining 1/2 cup cheese on top.
  4. Bake for 30 to 35 minutes until center is set and top is golden brown.
  5. I am sharing this with Beth Fish's Weekend Cooking Series.


JoAnn said...

My heat tolerance isn't great either - great idea to put more jalapenos on one side of the pan! I'll bet my husband and especially my BIL would love this recipe.

Mae Travels said...

YuM! I've tried several very similar recipes -- with and without the flour, with and without canned corn. To reduce the heat I sometimes use bell pepper or a combination of bell pepper and hot pepper. A lot of people are very enthusiastic about the hot version!

best... mae at

Katherine P said...

I'm not a big cornbread fan (my husband says I'm a Yankee) but I am a big fan of cheese in bread! Maybe I could give this one a try and we'd all be happy.

Tina said...

JoAnn, this was so flavorful and moist, but yeah....the heat.

Mae, bell pepper would work, thanks for the suggestion!

Katherine, I am a Yankee but I do like the southern fare such as cornbread, grits and okra :-)

Beth F said...

I like the idea of adding creamed corn -- I bet it makes the cornbread moist. We love heat ... so I'd keep the two jalapenos!

Jackie Mc Guinness said...

This sounds good and I can use gluten free all purpose. Sounds like something John would like as the spicier the better for him. Pinning it.

rhapsodyinbooks said...

This looks great! I love cornbread but finding a recipe that gives you moist cornbread is tough. I can't wait to try this one!

jama said...

Sounds like a yummy recipe. I like the addition of buttermilk and creamed corn.

Deb in Hawaii said...

It does look very moist and quite delicious--lucky taste testers! ;-)

Vicki said...

I'm a Yankee, raised in Ohio, but I've loved cornbread since I was a small child. I made some for black eyed peas a few days ago. I like Mexican cornbread but have never made it myself. If I do try your recipe I'll make 1/2 with jalapenos and 1/2 not. I love hot and spic foods but my son likes food that is a little hot and spicy but not too much.

Claudia said...

I like a bit of heat, but always worry about adding too much, especially when using fresh chili peppers that you're not sure of the hotness level. So I usually error on the side of too mild. But, like you say, heat can be added on the side.

Carole said...

I have never had or made cornbread ... need to get to it! Cheers from Carole's Chatter

Tina said...

BFR - it does make it moist...creamy sort and delicious!

Jackie - my heat tolerance used to be better. Gluten free flour would definitely work.

Rhapsody and Jama - thanks!

Deb, I'm never short on taste testers. Good for all of us :-)

Vicki, me too. Love the moister cornbread. I didn't have grits until I moved south and love those too.

Claudia, I don't think I could have used hotter peppers, not for me!

Carole, you ought to try it, it's so good.

Seven Hour Lamb with White Beans <br>{ make that less than 2 hours in the Instant Pot}</br>

It's good to get back to posting about food after a short break. Next year I will be getting a flu shot; this bout knocked me for a loop...