Saturday, October 5, 2013

Spicy Corn Bread with Chipotle Peppers, Jalapeno and Pepper Jack Cheese

Corn Bread with butter is one of my favorite non-Indian hot breakfasts. I am not that fond of sweet corn bread but give me the spicy one any day. Most corn bread sold in stores are sweet so if you are fond of spicy ones you have to make it at home.

That is what I try to bake on weekends when I wake up early in the morning and decide no to the more common weekend breakfasts of the Indian kind. If you are averse to baking corn bread is something that you got to try because it is sure to convert you. It is fairly straight forward and the substitutions tend to work pretty well usually.
In a mixing bowl whisk together the dry ingredients. Whisk the eggs till they become nice and fluffy.
Add the oil to the whisked eggs. Add the milk and yogurt to the flour.
With a few strokes as possible mix the wet ingredients and the dry. Prepare the chipotle peppers, jalapeno peppers and cheese.
Mix the peppers into the flour and pour into a greased square pan and bake for 30 minutes in a preheated 425F oven.

I have made corn muffins before but altered the recipe slightly to get a more crumbly texture and also use more corn meal than wheat flour. It is corn bread after all. I have decided I like this version better. If you like a cakey version choose the old recipe but if you'd rather have a crumbly texture choose this one.

Spicy Corn Bread with Chipotle Peppers, Jalapeno and Pepper Jack Cheese
Preparation Time:15 minutes
Cooking Time:35 minutes
  1. 2 cups stone ground corn meal
  2. 1 cup whole wheat flour
  3. 1/4 cup of sugar
  4. 1 tsp baking soda
  5. 1 tsp of salt
  6. 2 Eggs
  7. 1/2 cup of olive oil (any oil should work)
  8. 1 cup of milk
  9. 3/4 cup of yogurt whisk
  10. 3 chipotle peppers seeds removed and bit of the adobo sauce
  11. 3 tbsp of jalapeno pickled peppers chopped(if you do not have access to pickled pepper any roasted pepper or fresh even will work)
  12. 1/4 - 1/2 cups of grated pepper jack cheese or any cheese you like
  1. Preheat the oven to 425F.
  2. In a mixing bowl, whisk together the dry ingredients - Corn meal, whole wheat flour, sugar, baking soda, salt and set aside.
  3. In another bowl beat the eggs till they become nice and frothy, add in the oil and mix it gently.
  4. Add the milk and yogurt to the flour and with the spatula and mix the liquid in gently. Now add the egg mixture and with as few strokes as possible to so it is well mixed.
  5. Add in the prepared chipotle peppers, jalapeno peppers and cheese and mix it in.
  6. Get a 8 inch square tin grease it with spray or butter and pour the batter and let it bake for 25-30 minutes or till the skewer inserted comes out dry.
  7. Serve with melted butter on top.


  1. I so want to bake a perfect cornbread but ried it twice with bad result. yours look wonderful, soft moist and perfect to have with some gravy.

    1. Sayantani, you are good baker so I am thinking it could have been the corn meal you get there perhaps?

  2. Wow ISG, you are on a roll! So many tasty treats around here :) I love savory cornbread too. Haven't made any in a long time -- I also like spoon bread which is moist and 'spoonable'. I bet it would be great with these spicy additions.

    1. Linda, you got to try this with all those peppers you are harvesting. Roasted bell peppers will make a great addition.

    2. OH, now that is a REALLY good idea!! jalepenos, perhaps... :)

  3. I guess my family gonna like it except the li'l one....I made corn muffins once but it's been so long that I even don't remember the recipe I used.....will keep this one in mind & try out sometime.

  4. I have never tried corn bread. Looks so good and this particular kind is my favorite from "Au Bon Pain". What kind and brand of corn flour to use ?

    1. I have never had/seen spicy corn bread in stores. Got to give this Au bon pain bread a try.

      I used the Hodgson Mill corn meal.

  5. I have never tried corn bread. Looks so good and this particular kind is my favorite from "Au Bon Pain". What kind and brand of corn flour to use ?

  6. looks soft texture...nice and yummy

  7. I love Jalapeno peppers , i hav eonly seen them once fresh in a supermarket here and we don't get the pickled ones in normal shops so everytime when i go to a British shop which i one and a half hour drive i get them from there. The bread looks so good and so flevourfull.

    1. Finla, any pickled pepper would work or even roasted peppers - bell pepper, jalapeno any of them. Will update the recipe.

  8. Now this kind of baking, I can do! Bookmarked

  9. Omg, such a fantastic corn bread with my favourite peppers,cheese..


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