Jalapeño Cornbread Recipe

Jalapeño Cornbread Recipe
Staff Writer
Cornbread with beans

Greater Boston Gala Girls

Cornbread with beans

A moist and delicious cornbread with a kick, thanks to the addition of sliced jalapeños.

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Preheat oven to 400 degrees. In a large bowl, combine the cornmeal, baking powder, baking soda, and salt. In a separate bowl, whisk the eggs, and then add the oil and buttermilk. Add the liquids to the dry ingredients and just combine. Add the cheese and jalapeños and gently mix until incorporated. Pour into greased baking pan. Bake for 20-25 minutes, or until a tester inserted in the middle comes out clean.


Calories per serving:

142 calories

Dietary restrictions:

Sugar Conscious, Low Potassium, Kidney Friendly, Vegetarian, Gluten Free, Wheat Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added, Kosher

Daily value:



  • Fat 8g 12%
  • Carbs 14g 5%
  • Saturated 2g 10%
  • Fiber 1g 3%
  • Trans 0g
  • Sugars 1g
  • Monounsaturated 4g
  • Polyunsaturated 1g
  • Protein 4g 8%
  • Cholesterol 29mg 10%
  • Sodium 301mg 13%
  • Calcium 76mg 8%
  • Magnesium 12mg 3%
  • Potassium 62mg 2%
  • Iron 1mg 5%
  • Zinc 1mg 3%
  • Phosphorus 91mg 13%
  • Vitamin A 31µg 3%
  • Vitamin C 0mg 0%
  • Thiamin (B1) 0mg 7%
  • Riboflavin (B2) 0mg 8%
  • Niacin (B3) 1mg 4%
  • Vitamin B6 0mg 2%
  • Folic Acid (B9) 39µg 10%
  • Vitamin B12 0µg 2%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 5%
  • Vitamin K 0µg 0%
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