Nancy's Jalapeno Cornbread
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Recipe courtesy of Nancy Fuller

Jalapeno Cornbread

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  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 6 to 8 servings



  1. Preheat the oven to 450 degrees F. Prepare a 10-inch cast iron skillet by heating it in the oven for 5 minutes. Remove the pan from the oven, add the butter, let it melt and set aside.
  2. Put the eggs and corn in the bowl of a food processor and pulse until the corn is slightly smooth. Add the cornmeal, flour, sour cream, sugar, baking powder and salt and pulse until smooth. Transfer the mixture to a bowl and fold in the jalapeno and melted butter.
  3. Pour the batter into the skillet and bake until golden brown and a skewer inserted in the center comes out clean, about 20 minutes. Serve warm or room temperature.