Hot Jalapeno Cornbread
Spicy jalapeno cornbread with cheesy richness and savory sausage, perfect as a flavorful side for hearty meals or casual gatherings, offering a warm, satisfying bite.
Ingredients
Instructions
- Beat the eggs slightly.
- Blend in milk, cornbread mix, corn oil, cream-style corn, cheddar cheese, grated onion, chopped jalapenos, and fried sausage.
- Pour the batter into a well-greased 13 x 9-inch baking pan.
- Bake at 425°F for 30 to 40 minutes until golden and cooked through.
- Remove from oven immediately to prevent drying out.
Tips & Substitutions
For a spicier cornbread, consider adding more jalapenos or using fresh ones instead of canned. You can substitute the Cheddar cheese with Monterey Jack for a creamier texture or even a dairy-free cheese if needed. If you prefer a sweeter cornbread, add a couple of tablespoons of sugar to the mix. This recipe is perfect for a potluck or as a side for dishes like Myra'S Peanut Butter Pie.
Serving Suggestions
Serve your hot jalapeno cornbread alongside chili, grilled meats, or a fresh salad for a well-rounded meal. It also pairs beautifully with a hearty soup or can be enjoyed as a savory breakfast option. For a delightful twist, try it with a drizzle of honey or butter on top.
Storage & Reheating
Store any leftover cornbread in an airtight container in the refrigerator for up to 3 days. To reheat, place individual pieces in the microwave for about 30 seconds, or warm in a preheated oven at 350°F for 10-15 minutes until heated through. This keeps the texture soft and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Jalapeno Cornbread contains roughly 671 calories, with 13g protein, 43g carbohydrates, and 51g fat. It is an excellent source of calcium (28% of the Daily Value) and protein (25% of the Daily Value), and a good source of vitamin A and iron. Note that it is relatively high in sodium, at 542mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cornbread ahead of time?
Yes, you can prepare the batter a day in advance and store it in the refrigerator. Just give it a good stir before pouring it into the baking pan and baking. This is a great way to save time if you're serving it for a gathering.
What if I don't have corn oil?
If you don't have corn oil, you can substitute it with vegetable oil, canola oil, or melted butter. Each option will slightly alter the flavor, but all will work well for this recipe.
Can I make this recipe vegetarian?
Absolutely! To make it vegetarian, simply omit the pan sausage or replace it with a plant-based sausage or crumbled tofu. This will maintain the texture while keeping it meat-free, perfect for those looking for vegetarian or dairy recipes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).