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How to Make Jalapeno Corn Bread

Jalapeno Cornbread


  • 3 Cup Corn meal
  • 2 ½ Cup buttermilk
  • ½ C oil
  • 3 large eggs, beaten
  • 1 ½ Cup grated cheese, cheddar
  • 1 14.5 oz can* creamed corn
  • 1 4 oz can jalapeno peppers, chopped


  • Preheat oven to 375°
  • Heat and grease a 12 x 8 x 2 pan
  • Mix all ingredients together in large bowl. Pour into prepared pan
  • Bake 35 - 45 minutes


*The original recipe calls for an 8oz can of cream corn.  But today's cans are 14.5 oz.
Course: Breads
Cuisine: American
Keyword: Cornbread, jalapeno
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So glad you're here, I'm Tiffany! Welcome to Cast Iron Lane, where butter is stacked high and the sweet tea flows like wine. Grab a glass or mug, and let's stroll down the lane. Have a vintage recipe or book to share with me? Contact me here.

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