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Photo: Susie Cushner Photo by: Photo: Susie Cushner

Jalapeño Corn Bread

Real Simple MAY 2001

  • Yield: Makes 6 servings


  • 2 8 1/2-ounce boxes corn-bread mix
  • 2 eggs, lightly beaten
  • 2/3 cup low-fat milk
  • 8 ounces sharp cheddar, shredded (about 2 cups)
  • 2 7-ounce cans corn, drained
  • 2 jalapeño peppers, seeded and minced


Heat oven to 400° F. Lightly coat a 13-by-9-inch baking pan with vegetable cooking spray. Combine the corn-bread mix with the eggs and milk until just moistened. Stir in the cheddar, corn, and jalapeños. Pour into pan and bake 12 to 15 minutes or until the top is golden and springs back when lightly touched. Cool in pan on a wire rack.

Nutritional Information

Amount per serving
  • Calcium: 272mg
  • Calories: 423
  • Calories from fat: 0%
  • Carbohydrate: 50g
  • Cholesterol: 85mg
  • Fat: 19g
  • Fiber: 5g
  • Iron: 2mg
  • Protein: 15mg
  • Saturated fat: 8g
  • Sodium: 948mg

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Jalapeño Corn Bread Recipe