Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Jalapeno Cornbread 3.9 (28) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: 1 8-inch square This cornbread, if used for stuffing, should be made one day ahead. Ingredients 2 tablespoons unsalted butter, melted, plus more for pan 1 cup all-purpose flour ¾ cup yellow cornmeal 1 tablespoon baking powder ½ teaspoon coarse salt ½ teaspoon freshly ground black pepper 1 cup buttermilk 2 medium jalapenos, diced, with seeds 1 large egg, lightly beaten ⅓ cup sugar Directions Heat oven to 425 degrees. Lightly butter an 8-inch square pan. Set aside. In a medium bowl, combine flour, cornmeal, baking powder, salt, and pepper. In another bowl, whisk together buttermilk, jalapenos, egg, sugar, and 2 tablespoons melted butter. Add to dry ingredients, and stir until just combined. Pour batter into prepared pan, and bake until golden brown, about 20 minutes. Remove from oven, and cool for 10 minutes. Invert onto a wire rack to cool completely. Rate it Print