Mama’s Easy Jalapeño Cornbread,

Mama’s Easy Jalapeno Cornbread is the recipe she makes when she only wants a small pan of cornbread. It still has the cheese and diced jalapeños, and a little chopped onion. So good, and so easy to make!

Mama's Easy Jalapeno Cornbread

Mama’s Easy Jalapeno Cornbread, when you just want a little cornbread

One of our absolute forever favorite recipes of Mama’s is her Jalapeno Cornbread. But, it makes a large cast-iron skilletful. So, when Mama wants just a little pan of cornbread, she makes this easy recipe. I call it Mama’s Easy Jalapeno Cornbread, because it is an easy version of our favorite cornbread of hers.

This scaled-down version of Mama’s Jalapeno Cornbread still has all the flavors of the big batch, with the exception of an ingredient or two. But, it’s the perfect recipe to make when you don’t need a whole large pan of Jalapeno Cornbread.

Mama’s Easy Jalapeno Cornbread vs. Mama’s (original) Jalapeno Cornbread . .

When comparing Mama’s Easy Jalapeno Cornbread with her original Jalapeno Cornbread recipe, the main change is in the amounts of the different ingredients. For example:

  • Mama’s easy version only uses 1 cup of cornbread mix; her original Jalapeno Cornbread uses 3 cups.
  • The easy version uses 1 cup of milk, while the other recipe uses 2 1/2 cups.
  • The easier version uses 1 egg, the main recipe uses 3.
  • Mama’s easy version uses 1 1/2 tablespoons chopped jalapenos; the original recipe uses 3-4 tablespoons

Another difference is that Mama’s easy Jalapeno Cornbread uses 2 slices of American cheese while her original recipe uses 1 1/2 cups shredded cheddar. However, there is one main difference–the can of cream-style corn is left out of the easy recipe. I guess she left if out because, what do you do with 2/3 can of creamed corn? Anyway, I never knew this. I always assumed that when I visited, and she had made her Jalapeno Cornbread in the 8-inch cast-iron skillet, that it was the same recipe. News to me! But I can say in all honesty, Mama’s Easy Jalapeno Cornbread tastes to me just like the one that we refer to as our “favorite jalapeno cornbread”.

Whichever version of Mama’s Jalapeno Cornbread you make, I’m sure you will agree . . . it’s the best Jalapeno Cornbread ever!

How would you serve Mama’s Easy Jalapeno Cornbread? With soup? Or with a  main dish meal?

Mama's Easy Jalapeño Cornbread, cut

Mama’ Easy Jalapeno Cornbread

Mama's Easy Jalapeno Cornbread
Mama's Easy Jalapeño Cornbread Recipe
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

This easy version of Mama's Jalapeno Cornbread is the perfect recipe for when you want just a little jalapeno cornbread. This recipe makes an 8-inch cast-iron skilletful. The cornbread is just as moist and delicious as her original recipe.

Course: Bread
Cuisine: American
Servings: 8 servings
Author: Maribeth
  • 1 1/2 tablespoons chopped jalapeños, seeded before chopping
  • 1 egg
  • 1 cup milk
  • 2 slices American Cheese
  • 1 cup cornbread mix (Mama only uses Shawnee brand cornmeal)
  • 1 small onion, chopped
  • 2 tablespoons vegetable oil
  • 1 teaspoon sugar
  • 1/4 teaspoon baking powder
  1. Preheat oven to 400 degrees. Put your greased cast iron skillet in there to heat while you are mixing up the ingredients. (I put the oil in the skillet before heating.)

  2. Mix all ingredients together. Add the hot grease, stirring to combine. Pour HALF of the mixture into a greased, hot 8-inch pan—(Mama uses a cast iron skillet.) Lay the 2 slices of cheese on top. Then, pour the rest of the cornbread mixture on top of the cheese slices.

  3. Bake at 400 degrees for 30-35 minutes, or until golden brown on top.

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