Grammy's Kitchen · Cornbread · Jalapeno Cornbread
One of 53 cornbread recipes we measured
from www.chilipeppermadness.com
47 cooks on www.chilipeppermadness.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 53.
| this recipe | typical | |
|---|---|---|
| fat | 47% | 102% |
| total sugar | 31% | 47% |
| egg | 83% | 83% |
| leavener | 10% | 7% |
| salt | 5% | 2% |
| liquid | 203% | 203% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 244 g | 1 cup whole milk |
| 57 g | 4 tablespoons melted butter |
| 100 g | 2 large eggs |
| 411 g | 14.5 ounces creamed corn (1 can) |
| 1 cup cornmeal | |
| 120 g | 1 cup all purpose flour |
| 38 g | 3 tablespoons sugar |
| 6 g | 1 teaspoon salt (or to taste) |
| 8 g | 2 teaspoons baking powder |
| 5 g | 1 teaspoon baking soda |
| 1 g | 1/2 teaspoon black pepper |
| 120 g | 1 cup chopped jalapeno peppers + sliced jalapenos for topping |
| 113 g | 1 cup shredded cheddar cheese (or use a spicy pepperjack for extra heat) |
Method: 7 steps, published by www.chilipeppermadness.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi, I made this today in my cast iron skillet. I substituted shredded poblanos I needed to use up from the freezer and topped it with sliced jalapenos. I also substituted some homemade faux creamed corn I had made earlier in the week with its liquid. OM” — a cook, 5.0★
“I couldn’t love this any more if I tried. With four seeded (mostly) jalapeños the spice was perfect! I followed the recipe minus the salt and added sugar (we must limit those) and now see why people call it addictive! I could eat the whole pan myself, but some” — a cook, 5.0★