Jalepeno corn bread recipe

Published June 28, 2010 12:28AM (EDT)

(Makes 1 loaf or 12 muffins)


  • 1 cup cornmeal (coarsely ground, if available)
  • 1 cup unbleached, all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons honey
  • 1 cup buttermilk or regular whole milk
  • 2 eggs
  • 2 tablespoons vegetable oil
  • Kernels cut from 2 ears fresh corn, or 1 cup thawed frozen corn kernels
  • 1 jalapeño or serrano chili, seeds and membranes removed, minced
  • 1/4 cup red bell pepper, seeds and membranes removed, finely chopped
  • 1/2 cup lightly packed, fresh cilantro leaves (stems removed before measuring), coarsely chopped


  1. Preheat oven to 400F.
  2. Mix the first 5 ingredients together in a medium bowl.
  3. In another medium bowl, whisk together the honey, buttermilk, eggs and oil.
  4. Slowly stir the liquid mixture into the dry mixture, blending well.
  5. Blend in the corn, chili, bell pepper and cilantro leaves.
  6. Pour the mixture into a greased 8-by-4-inch loaf pan, or a tray of muffin cups. Bake the loaf for 25 to 30 minutes, the muffins for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.

Adventure Club: Before adding the corn kernels to the mixture, sauté them in 1 tablespoon butter over medium-high heat for about 10 minutes, or until they begin to brown. This caramelizes the corn, giving it a sweeter, richer flavor.

By Bob Blumer

Bob Blumer (aka the Surreal Gourmet) hosts his own program on the Food Channel.
The Surreal Gourmet's Web Site is located at http://surrealgourmet.com.

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