Jalapeno Cornbread

Jalapeno Cornbread


  • 2  Tbsp  oil
  • 2  medium jalapeno peppers, seeded and finely chopped
  • 1  medium red bell pepper, chopped
  • 2  c  self-rising cornmeal
  • 1  c  self-rising flour
  • 4  tsp  packed light brown sugar
  • 1/4  tsp  ground black pepper
  • 1  c  water
  • 1 1/2  c  buttermilk
  • 2  tsp  Tabasco sauce
  • 2  large eggs
  • 1 1/2  c  cheddar cheese, shredded
  • 1  can corn


In Dutch oven, heat oil and cook jalapeno and bell peppers until softened; drain and set aside. Keep oil in pot. In separate large bowl, whisk together the cornmeal, flour, brown sugar, and black pepper. Add water, buttermilk, Tabasco and egg; then whisk well. Add the drained can of corn into the cornmeal mixture and stir until combined. Mix in the cooked peppers and cheese. Bake until light golden brown - approximately 20 minutes on medium hook over fire. Then remove and add top coals to complete baking (about 15 minutes). For moister texture, let the cornbread cool in the Dutch oven.

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