Jalapeño Corn Bread

Preparation info

  • Difficulty


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

I have no earthly idea how or when I came by this recipe for a corn bread made with jalapeño peppers, Cheddar cheese, and cream-style corn. It is, however, to my mind one of the great adventures in taste. It is excellent when used as a replacement for regular corn bread in a poultry stuffing.


  • 1 can ( ounces) cream-style corn
  • 1 cup yellow cornmeal
  • 3 eggs
  • 1 teaspoon salt, if desired
  • ½ teaspoon baking soda
  • ¾ cup milk
  • cup corn oil
  • 1 cup grated sharp Cheddar cheese
  • ¼ cup chopped jalapeño peppers
  • 2 tablespoons butter


  1. Preheat the oven to 400 degrees.
  2. In a mixing bowl, combine the corn, cornmeal, eggs, salt, baking soda, milk, oil, ½ cup cheese, and the jalapeño peppers. Blend well.
  3. Meanwhile, put the butter in a 1½-quart casserole (preferably a glazed Mexican earthenware casserole) or a 9-inch skillet. Place the casserole in the oven until the butter is hot but not brown. Immediately pour in the corn bread mixture. Sprinkle with the remaining ½ cup cheese, and bake 40 minutes.