Spicy Corn Bread

Corn bread is the perfect accompaniment to chili or any hot soup or stew. Serve this one with salsa.

Serves: 9Hands-on: 20 minutesTotal: 40 minutesDifficulty: Easy

Serves: 9


  • 1¼ cups all-purpose flour
  • 1¼ cups cornmeal
  • ⅓ cup sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 Tbsp. chili powder
  • ⅛ tsp. Tabasco sauce
  • 1 small jalapeño pepper, minced
  • ¼ cup canola oil
  • 1 large egg
  • 2 egg whites
  • 1 cup buttermilk, divided
  • ½ cup frozen corn, thawed


  • Preheat oven to 400°F.
  • In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, salt, and chili powder.
  • In a small bowl, combine Tabasco, jalapeño pepper, oil, egg, egg whites, and ¾ cup buttermilk and mix well.
  • In a food processor or blender, place corn and ¼ cup buttermilk. Process or blend until smooth; add to oil mixture. Pour oil mixture into dry ingredients and mix until a batter forms. Spoon and spread into a cast iron skillet or 9" round baking dish.
  • Bake for 20–25 minutes, or until deep golden brown. Let cool for 10 minutes, then cut into wedges to serve.