This jalapeño corn bread recipe gets added moisture from sour cream and cream-style corn. The sour cream also balances the heat from the peppers.

Chef Alan Gould and Gordon McKnight
Recipe by Cooking Light July 2001


Recipe Summary test

12 servings (serving size: 1 wedge)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°.

  • Combine all ingredients except the cooking spray in a large bowl. Pour mixture into a 9-inch cast-iron skillet coated with cooking spray. Bake at 400° for 40 minutes or until a wooden pick inserted in center of corn bread comes out clean. Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack.

Nutrition Facts

144 calories; calories from fat 21%; fat 3.3g; saturated fat 0.6g; mono fat 1g; poly fat 1.4g; protein 4.7g; carbohydrates 23.6g; fiber 1.2g; cholesterol 18mg; iron 1.2mg; sodium 337mg; calcium 55mg.