Jalapeño Cornbread

Recipe from Oxmoor House

More From Oxmoor House


  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 2 eggs, slightly beaten
  • 1 cup milk
  • 2 tablespoons bacon drippings
  • 1 cup whole kernel corn
  • 1 large jalapeño pepper, chopped
  • 3 tablespoons chopped pimiento


  1. Combine all ingredients; mixing well. Pour batter into a greased 8-inch square pan. Bake at 350° for 35 minutes or until lightly browned.
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