Jalapeno Corn Bread by Four Kids and a Chicken

jalapeno cornbread

Jalapeno Corn Bread

A delicious option for fall weather is homemade cornbread. The Four Kids and a Chicken blog prefer to use the TLAR method of measuring. If you are unfamiliar, it means “That looks about right.” It’s a VFR navigating method for you non-pilots out there. In other words, go ahead and have some creative license with our recipe.jalapeno cornbread

We had a lot of fresh jalapeño peppers from the garden and wanted to make our batch of cornbread with a little kick so we diced them up and threw them in. After it was all baked up, we took some of our honey we collected from our hives and enjoyed piece hot from the oven.

jalapeno cornbread

This jalapeno recipe makes a great side bread for a hearty stew or chili. If you are looking for something to go with it, check out our Cheese Curd Chili recipe here. You might even notice that the piece of cornbread we photographed for this recipe is also in the pictures of that post. It’s because they are a perfect match.


Jalapeno Corn Bread by Four Kids and a Chicken

5 minPrep Time

30 minCook Time

35 minTotal Time

Yields 12


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  • 3 eggs
  • 1/2 cup canola oil
  • 2/3 cup sugar (recipe works well with 1/3 cup - 1 cup depending on taste)
  • 1 1/3 cup unbleached all-purpose flour
  • 1 cup cornmeal
  • 4 1/2 tsp baking powder
  • 1 tsp salt
  • 1-2 jalapeños, diced leaving a few rings for the top


  1. Mix all dry ingredients in large bowl. Add eggs and oil. Stir in diced jalapenos.
  2. Pour into a greased 9X13 pan
  3. Bake at 350 for 30 minutes.


Add all dry ingredients to a large bowl. Mix well. Add eggs and canola oil and stir until just mixed. Stir in the diced jalapeños. Pour into a greased 9 x 13 pan (or an 8×8 pan and 12 muffins as we kept jalapeños out of the muffins for our kids!). Bake at 350 degrees for 30 minutes

jalapeno corn bread

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Cornbread is a great fall recipe. Check out our other fall ideas here:

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