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Cornbread with Jalapeño

Cornbread with Jalapeño

Course Bread
Cuisine American
Keyword baking, bread,
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Author Sandra | Sandra's Easy Cooking


  • 1 cup  of Yellow Cornmeal
  • 1 cup All-purpose Flour
  • 3 Tbsp. Sugar
  • 1 Tbsp. Baking powder
  • 1 tsp. Baking soda
  • 1 tsp. Salt
  • 1/2  Jalapeño minced (seeds out)
  • 1-2 Corn Ear/s frozen, or canned will work, too
  • 2 eggs mixed
  • 2 tbsp. Sour Cream
  • 1/4 cup oil or melted unsalted butter
  • 2 cups Cold Buttermilk


  1. Mix together, cornmeal and flour, and add sugar, baking powder, baking soda, and salt; Mix!
  2. Mince Jalapeño, and take the corn off the cob. Mix it with the flour.
  3. Add 2 lightly mixed eggs, sour cream and oil or melted unsalted butter. Mix!
  4. Pour buttermilk and mix it again until everything is combined.
  5. Grease 9" × 9" baking pan (or use a nonstick baking pan or a flexible silicone pan/Or use a cast-iron skillet/or any on your hand)
  6. Preheat the oven to 425F and bake for 25 minutes or until the edge of the cornbread starts to separate from the pan. Color should be golden!

Recipe Notes

If your cornmeal is instant, look on the back label and see if there is any sodium, or is it rising flour etc. If it is, then do not add baking soda because it does act like a rising agent and no need to add salt at all if it has sodium in it already!!! Sometimes If I have on hand, I add mineral sparkling water instead of baking soda. If you don't like it too sweet add less sugar. Sour cream is used to keep cornbread moist.