Jalapeno Bread (Hot)
A zesty, savory loaf bursting with jalapeño heat, corn sweetness, and melty cheese—perfect for brunch, parties, or a spicy side. Ideal for those who love bold, comforting flavors.
Ingredients
Instructions
- Preheat oven to 400°F.
- In a large bowl, combine 3 cups corn bread mix, 2½ cups sweet milk, ½ cup Wesson oil, 1 grated onion, 3 beaten eggs, 2 Tbsp sugar, 1 cup cream‑style corn, 1½ cups grated cheese, ¼ lb crumbled bacon, ¼ cup pimento, and 1 diced bell pepper (optional).
- Mix until just combined.
- Pour batter into a greased 9×14‑inch pan and smooth the surface.
- Bake for 35 minutes, or until golden brown and a toothpick comes out clean.
- Let cool slightly before slicing into servings.
Tips & Substitutions
For a spicier kick, use hot jalapeno peppers instead of mild. You can substitute the Wesson oil with melted butter for a richer flavor. If you don't have pimento, diced roasted red peppers work well too. Make sure to mix the ingredients until just combined to keep the bread light and fluffy.
Serving Suggestions
This jalapeno bread pairs beautifully with grilled hot dogs or can be served alongside a fresh Bacon Delight Salad for a complete meal. Consider slicing it into smaller pieces for appetizers or snacks. It’s also delicious with a dollop of sour cream or a spicy salsa for added flavor.
Storage & Reheating
Store leftover jalapeno bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, wrap slices in foil and warm in a 350°F oven for about 10-15 minutes, or microwave for 20-30 seconds until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Jalapeno Bread (Hot) contains roughly 264 calories, with 7g protein, 44g carbohydrates, and 8g fat. It is an excellent source of vitamin C (43% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 506mg per serving (22% 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 recipe ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just stir it gently before pouring it into the pan and baking. This is a great way to save time for gatherings or to enjoy fresh jalapeno bread whenever you want.
Can I freeze jalapeno bread?
Absolutely! Once the bread has cooled completely, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat as desired before serving.
What can I substitute for the corn bread mix?
If you don't have corn bread mix, you can make your own by combining 1 cup of all-purpose flour, 1 cup of cornmeal, 1/4 cup of sugar, 1 tablespoon of baking powder, and a pinch of salt. This mixture will work well for this recipe and provide a similar texture.
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).