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Super Moist Jalapeno Cornbread
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5 from 1 vote

Super Moist Jalapeno Cornbread

Super moist Jalapeno Cornbread stays moist for several days thanks to sour cream and a can of creamed-style corn.
Course Bread
Cuisine Southern
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10
Calories 231kcal
Author Christin Mahrlig


  • 1/3 cup butter
  • 1 (8-ounce) container sour cream
  • 2 eggs, lightly beaten
  • 1 (8-ounce) can cream-style corn
  • 1 cup self-rising white cornmeal mix
  • 2-3 tablespoons minced pickled jalapenos
  • 1 fresh jalapeno, sliced


  • Preheat oven to 400 degrees.
  • Place butter in a 9-inch cast iron skillet. Place in oven until butter melts, careful not to burn butter.
  • In a medium bowl, combine sour cream, eggs, and cream-style corn.
  • Whisk in cornmeal.
  • Whisk in melted butter from cast iron skillet. Stir in pickled jalapenos.
  • Pour batter into cast iron skillet. Arrange jalapeno slices in a circle in the middle.
  • Bake for 30 minutes, or until golden brown.


Recipe adapted from Southern Living.


Calories: 231kcal