Spicy Cowboy Cornbread

This Cowboy Cornbread has a Kick! Courtesy of the Jalapeño peppers. This cornbread is not for the weak! You have been warned!

Here’s my version of a Spicy Cowboy Cornbread. If you are not a fan of jalapeños, I suggest you try my Buttermilk Cornbread.

As you can guess, it’s the jalapeños that give this cornbread a kick. If you find it too spicy, simply cut back on the number of jalapeños you add to the batter.

Ever wonder why Jalapeño peppers are so hot? Well check out this page to find out more. The Scoville Scale is the industry standard for measuring how hot a pepper is. You might want to check it out if you are not used to eating Jalapeño peppers.

If you don’t have any Buttermilk on hand and don’t feel like going to your local grocery store, check the Chef’s Notes on the recipe card for an easy substitute.

If you are curious about the history of cornbread make sure you check out this page.

Did you know you can use cornbread as pizza dough? Yep. You sure can. Check out my Cornbread Pizza recipe by visiting this page.

Wear disposable gloves when handling Hot Peppers.

The capsaicin in hot peppers is what makes peppers hot. If you handle hot peppers gloveless, it’s a guarantee that you’re in for a nasty case of chili burn, both on your fingers and anywhere you rub. Like your face. Ouch!

Even if you wear disposable gloves, be careful about what you touch. The gloves are going to protect your fingers, but touching any part of your body with the gloves after you’ve handled hot peppers can lead to severe chili burn. Resist the temptation to rub your eyes. Wait until you’ve removed your gloves and washed your hands thoroughly with soap.

How to Make this Spicy Cowboy Cornbread

Preheat oven to 325°F.
In a large mixing bowl, mix all ingredients until smooth. Pour into a greased 9 x 13 baking dish.
Bake for one hour. Let cool and serve.

Print Recipe

5 from 1 vote

 

Spicy Cowboy Cornbread

This Cowboy Cornbread has a Kick! Courtesy of the Jalapeño peppers. This cornbread is not for the weak! You have been warned!

Prep Time10 mins

Cook Time1 hr

Total Time1 hr 10 mins

Course: Breads

Cuisine: American

Keyword: cornbread, jalapenos

Servings: 16

Calories: 365kcal

Author: Chef Rodney

Ingredients

• 3 Box Cornbread Mix
• 2 1/2 Cups Buttermilk
• 3 Egg(s)
• 1/2 Cup Canola Oil
• 2 Cups Cheddar Cheese, Grated
• 1 Can Cream Corn
• 1/2 Cup Jalapeño(s), Diced

how to make this recipe

• Preheat oven to 325°F.
• In a large mixing bowl, mix all ingredients until smooth. Pour into a greased 9 x 13 baking dish.
• Bake for one hour. Let cool and serve.

Notes

→ If you don’t have Buttermilk on hand, you can use this trick as a substitute: Add one tablespoon of lemon juice to a measuring cup. Add milk and fill to the 1 cup measurement line. Stir the mixture together and let sit for 5 minutes.

→ I recommend wearing disposable gloves when cutting hot peppers. Avoid touching your face.

Nutrition

Calories: 365kcal | Carbohydrates: 39g | Protein: 9g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 50mg | Sodium: 593mg | Potassium: 174mg | Fiber: 3g | Sugar: 12g | Vitamin A: 355IU | Vitamin C: 4.7mg | Calcium: 176mg | Iron: 1.5mg

Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.

Tried this Recipe?We would love to hear from you! Leave us Feedback below!