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Sour Cream Cornbread with Jalapeño Recipe

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Jalapeño Sour Cream Cornbread recipe is light, fluffy, and ready in 30 minutes. A great vegetarian side dish to eat with chili or stew, or just enjoy with a little honey and butter for breakfast.  It’s a little sweet, a little spicy, and totally delicious.

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This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

I’ll be honest I usually use the Jiffy cornbread mix when making corn bread… but decided to have a little fun and try making my own. The result?  A totally rich, creamy, and perfect textured cornbread that blew the box mix out of the water!  

This sweet & spicy cornbread is ready from start to finish in just 30 minutes. It’s super simple to whip up if you need a last-minute side dish that the family will love. It’s also a great recipe to use up sour cream if you have extra in the fridge.

This Sour Cream Cornbread recipe is:

  • Sweet
  • A Little Spicy
  • Fluffy
  • Ready in 30 Minutes
  • A Great Quick Side Dish with Dinner
  • Vegetarian and Super Versatile

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Make Ahead Cornbread Recipes

This sour cream cornbread is a fantastic and simple recipe to make ahead. Great for a busy weeknight, for entertaining, or just for those nights when you don’t feel like cooking.  I like to prep one a pan of these ahead of time, and refrigerate some for later.  Having ready cooked side dishes in the fridge or freezer is a great way to enjoy home cooked recipes when you don’t have time in the kitchen.  Check out all my make ahead meals on The Herbeevore for some inspo to help you prep, keep, heat, and heat!

What’s In This Jalapeño Sour Cream Cornbread Recipe?

  • Jalapenos and Corn – I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first $30 box by clicking here! 
    If you think organic produce is too expensive… think again, and give Misfits Market a look!

 

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Make Sour Cream Cornbread Vegetarian for a Healthy Version

This vegetarian Sour Cream Cornbread is a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. Vegetarian cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around vegetarian pantry staples and swapping in a few plant-based ingredients you can make healthier meals for you and your family. I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegetarian recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meatless meals for your table.

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How Do I Make Cornbread with Sour Cream and Jalapenos?

  1. Preheat the oven to 425 degrees Fahrenheit. Grease a 9×9 inch baking dish, and set aside.
  2. Prep the Peppers: Remove stem and seeds, and finely dice one jalapeno. Set aside for the batter. Remove stem and slice the other jalapeno into thin round slices. Set these aside for the garnish.
  3. Mix the Wet Ingredients: in a large bowl, add the vegetable oil, sour cream, corn, eggs, the chopped jalapeno, and eggs. Mix well with a wooden spoon to combine.
  4. Combine the Dry Ingredients: in a medium bowl, add the cornmeal, flour, sugar, baking powder, and salt. With a clean spoon, mix well to combine.
  5. Make the Batter: Take the bowl with your dry ingredients and mix them into the wet. Fold well to make a thick batter. Pour batter into the baking dish. Top with the sliced jalapenos to garnish.
  6. Bake: Place baking dish in the oven, and bake cornbread for 22-28 minutes until lightly browned on top. Test doneness with a toothpick: place toothpick in the center of the cornbread, when the cornbread is fully cooked the toothpick should come out clean.

Serve Your Jalapeno Sour Cream Corn Bread Alongside:

Mango Chili with Black Beans Recipe (Vegetarian, Gluten Free)

Pineapple Chicken Stew Recipe (Dairy Free, Gluten Free)

Huevos Rancheros with Pinto Beans Recipe (Vegetarian, Gluten Free)

Cowboy Bean Stew (Vegan, Gluten Free, High Protein)

Vegan Chili Mac and Cheese Recipe

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Get the Same Ingredients for this Sour Cream Cornbread with Jalapeno Peppers Recipe!

I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first $30 box by clicking here! 

If you think organic produce is too expensive… think again, and give Misfits Market a look!

 

As always, if you make this vegetarian jalapeno cream cornbread recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there!  

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Sour Cream Cornbread with Jalapeño

The Herbeevore
Jalapeño Sour Cream Cornbread recipe is light, fluffy, and ready in 30 minutes. A great vegetarian side dish to eat with chili or stew, or just enjoy with a little honey and butter for breakfast.  It's a little sweet, a little spicy, and totally delicious.
5 from 4 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Bread, Side Dish
Cuisine American
Servings 9 squares
Calories 188 kcal

Equipment

  • 9 x 9 inch baking dish
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Wooden Spoon

Ingredients
  

  • 1/4 sunflower oil
  • 1 cup sour cream
  • 1/2 cup corn fresh or frozen
  • 2 jalapenos 1 sliced 1 chopped
  • 2 large eggs
  • 1/2 cup yellow cornmeal
  • 3/4 cup all purpose flour
  • 1/2 cup granulated sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt

Instructions
 

  • Preheat the oven to 425 degrees Fahrenheit. Grease a 9x9 inch baking dish, and set aside.
  • Prep the Peppers: Remove stem and seeds, and finely dice one jalapeno. Set aside for the batter. Remove stem and slice the other jalapeno into thin round slices. Set these aside for the garnish.
  • Mix the Wet Ingredients: in a large bowl, add the vegetable oil, sour cream, corn, eggs, the chopped jalapeno, and eggs. Mix well with a wooden spoon to combine.
  • Combine the Dry Ingredients: in a medium bowl, add the cornmeal, flour, sugar, baking powder, and salt. With a clean spoon, mix well to combine.
  • Make the Batter: Take the bowl with your dry ingredients and mix them into the wet. Fold well to make a thick batter. Pour batter into the baking dish. Top with the sliced jalapenos to garnish.
  • Bake: Place baking dish in the oven, and bake cornbread for 22-28 minutes until lightly browned on top. Test doneness with a toothpick: place toothpick in the center of the cornbread, when the cornbread is fully cooked the toothpick should come out clean.

Nutrition

Calories: 188kcalCarbohydrates: 29gProtein: 4gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 50mgSodium: 241mgPotassium: 116mgFiber: 1gSugar: 13gVitamin A: 268IUVitamin C: 4mgCalcium: 115mgIron: 1mg
Keyword 30 minute cornbread no jiffy mix, cornbread with sour cream and jalapenos, homemade jalapeno cornbread with sour cream, jalapeno sour cream cornbread, sour cream cornbread recipe, sweet and spicy cornbread
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

Posted in American, Baking, Breads, Easy Weeknight Meals, Make Ahead, Pantry Recipes, Side Dishes, Snacks, The Herbeevore Recipes, Vegetarian Recipes, Winter Recipes

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