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Spicy Jalapeno Cornbread

Submitted by AnneMarie.

I wanted some cornbread for tonight’s dinner and when I checked in the Modern Baker, by Nick Malgieri, I found a recipe. A quick peek at the Modern Bakers Challenge web paged indicated that no one had signed up to blog about the recipe. I don’t know why people aren’t rushing to sign up for the bread that calls for four jalapenos. I’m not kidding. Four.

This is a savory recipe in his quick breads section. The quick breads come together with little effort. It is a little bit of an unusual cornbread with the addition of jalapenos, scallions and cilantro. You actually have to seed, and slice some jalapenos and scallions and saute them. I chose to use only two jalapenos, and I diced them. Sometimes I like cornbread for breakfast, and didn’t want to end up with a slice of jalepeno in my mouth at five in the morning.

I assembled my ingredients and set about measuring and chopping.

Once the jalapenos and scallions cooled, and butter was melted and cooled this recipe came together quickly.

cornmeal, ap flour, sugar, baking powder, and salt were combined. The eggs were beaten lightly and buttermilk was added to the eggs. Several options are provided for the liquid, I feel buttermilk adds a nice tang to cornbread.

The melted butter and the cooled jalapenos, scallions and cilantro were added to the liquid and everything was combined.

I put it into a square pan. Nick uses round, but I like squares of cornbread. They are easier to split open and grill in the morning.

This is a delightful savory cornbread recipe. I liked the flavor from the 2 jalapenos and the baked cilantro. However, it is not a sweet cornbread. I was impressed by how varied the reviews of the cornbread recipe in the Bread Bakers Apprentice challenge were, I wonder if this recipe will invoke the same varied response.



1. chayacomfycook - June 3, 2010

Oops, Chaya the comfy cook is found at


2. chayacomfycook - June 3, 2010

I made this ages ago and completely forgot to blog it. Will try to get it in, in the next day or two. It was a success here although I cut down on the jalapenos. We like spice but not too hot and I was afraid. My husband picked up on it as soon as he got a piece and that was that but he still loved the corn bread. Next time, I am going to take Nick’s option of using green pepper.

3. Kayte - May 8, 2010
4. kclever - May 2, 2010

Here’s the “threecleversisters” attempt. I ❤ cornbread!

5. gaaarp - April 26, 2010
6. Nick Malgieri - April 26, 2010

Anne Marie, you’re a real baker if you’re up at 5 am! I love spicy food, even early in the morning – it’s a great waker-upper… Jalapenos can vary from not spicy at all to blisteringly hot – I often taste a bit from each one that I’m using so the heat doesn’t get overwhelming. And of course you can leave them out or substitute a little bit of bell pepper if you’re not fond of spicy food.

Anne Marie - April 30, 2010

Unfortunately I am an insomniac.

Here in Texas jalepenos are the state pickle. I loved the cornbread grilled with raspberry jam. Lovely recipe.

Thanks for taking the time to stop by and read all the posts.

7. Nancy (n.o.e.) - April 24, 2010

I’ve baked two different savory/spicy cornbread recipes and enjoyed them. Now I’m looking forward to an opportunity to try Nick’s. Thanks for the great post!

8. ap269 - April 23, 2010

I agree, this is an awesome recipe. Here’s my post: http://wp.me/pv1QP-Cf

9. gaaarp - April 18, 2010

I don’t know about fights, but this was an excellent recipe! Here’s my post. http://gaaarp.wordpress.com/2010/04/18/spicy-jalapeno-cornbread/

10. misterrios - April 15, 2010

Looks great. I’m sure this recipe will restart the great Cornbread fights again. I’m already dreading making this one.

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