Southern Cooking Instyle

The holiday season is coming upon us and that means its time to hit the kitchen. Thinking back to my childhood one of my favorite side dishes was my mom’s homemade cornbread. What I love about her cornbread was she added a little heat to it. Now that I’m older and have my own family I love making this fall side dish for my family! Recently, when I was at a trade show purchasing for Elusive Cowgirl Boutique I came across these cute Ganz measuring spoons. Somehow these high quality decorative measuring spoons make cooking more fun. The first thing I made with them was this Spicy Jalapeño Cornbread. I hope you have fun making this fall time favorite!

Spoons Can Be Purchased At:


Spicy Jalapeño Corn Bread


  • Cooking spray
  • 1 1/4 cups stone-ground cornmeal
  • 1 cup fresh corn kernels (about 2 ears)
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1/2 cup (2 ounces) shredded cheddar cheese
  • 2 tablespoons minced pickled jalapeño peppers
  • 1 1/2 tablespoons butter, melted
  • 1 1/2 tablespoons honey
  • 1 tablespoon canola oil
  • 2 large eggs, lightly beaten

How to Make It

Step 1- Preheat oven to 375°.

Step 2- Place a 9-inch cast-iron skillet coated with cooking spray in oven 5 minutes or until heated. Or you can use muffin tins

Step 3 -Combine cornmeal, corn, salt, and baking soda in a large bowl, stirring with a whisk; make a well in center of mixture. Combine buttermilk, cheese, jalapeños, butter, honey, oil, and eggs in a small bowl; add to cornmeal mixture. Stir just until combined. Spoon mixture into preheated pan. Bake at 375° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack.