Candied Jalapeño Cornbread

2016 Recipe No. 38

I seem to have a little knack for cornbread. I never made it prior to this year, but I’ve gotten some pretty happy feedback each time.

If that’s the case, I thought I should step my game up with candied jalapeño cornbread. Jalapeños plus sugar plus patience.

It was a success! And Deanna made some chili so it was a double win.

Thing I Learned #1 – Purists will reject this recipe on account of flour and a sweetener, which many Southerners would tell you has no place in a proper cornbread. Shake it off.

The Process

Candy them jalapeños. Dice up the pepper- remove as many seeds as you’d like to turn down the heat. Cook in water and sugar.

Combine your dry ingredients in one bowl. In another, beat the egg and add milk.

Combine these two bowls. Once the consistency is even, fold in the candied jalapeño.

Grease a skillet. Pour in the mix, then add in the mixture. Preheat the oven to 400º and bake for 20-25 minutes. Test with a skewer.

Thing I Learned #2 – Cornbread is mostly a North American goodie with a history older than the United States. It can be traced to a lot of Native American recipes that call for ground maize.


1 cup of corn meal

1 cup of flour

3/4 cup of sugar

1 tablespoon of salt

1 tablespoon of baking powder

1 cup of milk

1/3 cup of vegetable oil

1/4 cup of water

1 egg

1 jalapeño


  1. Dice your jalapeño
  2. Heat the water and 1/2 cup of sugar
  3. Add jalapeño to the syrup and stir to reduce for about 7-10 minutes
  4. Remove candied jalapeño and set aside
  5. Combine flour, salt, sugar, corn meal, and baking powder in a large bowl
  6. Beat egg in a second bowl
  7. Add milk to beaten egg
  8. Combine milk and egg with the dry ingredients in a large bowl
  9. Stir until consistency is even
  10. Fold in candied jalapeño
  11. Preheat oven to 400º
  12. Grease a skillet and pour in mixture
  13. Bake for 20-25 minutes
Thing I Learned #3 – You can adjust the heat of the candied jalapeños based on the inclusion or exclusion of its seeds. Some will say that the seeds give a pepper its heat. Almost true. If you want to be technical, and kind of annoying, it’s found in capsaicin, a compound in the veiny placenta that surrounds the seeds.

Serving This Sucker

I like to serve cornbread right out of the skillet… serving it alongside Deanna’s chili made for a great night. It’s also a crowd pleaser to bring into a party.

In The Future

I really liked the candied jalapeños. Perhaps a sweeter, honey-filled cornbread might be a next step? Perhaps, but I might want to make this the same way a few more times.


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