Recipe courtesy of Kathleen Daelemans

Quick Jalapeno Corn Bread

  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 12 servings
  • Nutrition Info
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1 cup flour

1 cup cornmeal

11/2 teaspoons baking powder

1/2 teaspoon salt

1 cup non-fat milk

2 tablespoons unsalted butter, melted

2 egg whites, lightly beaten

3 tablespoons pickled jalapeno, chopped

2 tablespoons pickled jalapeno juice


  1. Preheat oven to 400 degrees F.
  2. Combine flour, cornmeal, baking powder and salt in a large bowl. Set aside.
  3. In a separate smaller bowl, whisk together milk, butter, egg whites, jalapeno and jalapeno juice. Pour wet ingredients over dry and using a fork, stir until just combined. Do not over mix. Spread batter evenly into 2 non-stick 9-inch round cake pans and bake 20 to 25 minutes or until toothpick inserted in the center comes out clean. Cut into triangles and serve immediately.
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