Jalapeno chilli cornbread

    50 min

    This sweet, spicy cornbread is not for the faint hearted! It has plenty of jalapenos and is simply delicious served with a big bowl of chilli con carne. It is important to grease your dish and chop the chilli peppers before starting. Allowing the mixture to stand, then disturbing it will reduce the effectiveness of the baking powder.

    3 people made this

    Serves: 12 

    • 150g cooking margarine, softened
    • 125g caster sugar
    • 250g dry polenta (cornmeal)
    • 165g plain flour
    • 4 1/2 teaspoons baking powder
    • 1 teaspoon salt
    • 3 large eggs
    • 400ml milk
    • 100g fresh jalapeno chilli peppers, chopped

    Prep:15min  ›  Cook:25min  ›  Extra time:10min cooling  ›  Ready in:50min 

    1. Preheat oven to 200 C / Gas 8. Grease a rectangular baking dish or tin.
    2. Beat margarine and sugar together in a large bowl until smooth. Combine dry polenta, flour, baking powder and salt in another bowl. Stir eggs and milk in a third bowl. Pour 1/3 milk mixture and 1/3 flour mixture alternately into margarine mixture; whisk until just mixed. Repeat with remaining ingredients and stir in chopped jalapeno peppers. The batter should be thick enough to not pour easily. Spread mixture evenly into prepared baking dish.
    3. Bake in preheated oven until a skewer inserted into the centre comes out clean, 22 to 26 minutes. Cool in the dish for 10 minutes before slicing.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (9)


    Easy to make. Chopping a cup of jalepenos took the most time. Made it for a chili cook off and it fared about the same as the other 2 cornbread options.  -  14 Nov 2017  (Review from Allrecipes US | Canada)


    Just finished making this. First time ever making cornbread and it's amazing. I substituted butter for margarine, did half a cup of sugar with about a tablespoon of maple syrup and brushed some butter and maple syrup on the top after it came out of the oven. Highly recommended.  -  26 Oct 2017  (Review from Allrecipes US | Canada)


    One of the best cornbreads I've ever made! Not too sweet (although if you want it sweeter just add more sugar). I halved the jalapenos and added 2/3c shredded cheese. Poured it in to a hot cast iron skillet and baked it in the oven. Kids LOVED it!  -  26 Oct 2017  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate