Spicy Pepper Cheddar Corn Bread

Spicy Pepper Cheddar Cheese Corn Bread


  • 1 cup diced hot peppers
  • 1 1/4 cup flour
  • 1 cup cornmeal
  • 1 T. baking powder
  • 1 scant tsp salt
  • 4 large eggs
  • 1 cup corn
  • 1/2 cup evaporated milk
  • 1 1/2 cup shredded cheddar
  • 1/2 stick butter, warmed to room temperature
  • 1 Tablespoon sugar

Putting this together is so fun, but give yourself plenty of time. You will need the following cookware and utensils:

  • Flat bottomed skillet, preferably an iron one which is at least 10-12 inches in diameter.
  • 2-cup Measuring cup
  • Small mixing bowl
  • Medium mixing bowl
  • Large mixing bowl
  • Whisk
  • A wooden, rubber, or silicone spoon/spatula
  • Measuring tablespoon

First of all, preheat the oven to 400 degrees and put the rack in the center of the oven. Rub some grease on the bottom of a 12-inch or smaller skillet. I used bacon grease.  Don’t put too much.

As soon as the oven gets to temperature, spread the diced peppers over the bottom of the skillet and put them in the oven for five minutes. After five minutes, take them out and put them on a plate to cool and put the skillet back in the oven.

In the small bowl, mix the flour, cornmeal, salt and baking powder together with the whisk. When the mixture is uniform in color, put it aside.

Put the corn and the evaporated milk together in a 2-cup measuring cup. Put the corn in first and then add enough evaporated milk to reach the 1 1/2 cup mark. Put this aside next to the flour mixture.

In the medium bowl, crack the eggs and beat them together lightly. Add the corn/milk mixture and the cheddar cheese. Mix this together very well and put this aside.

Mix the butter and sugar together with the spoon or spatula of your choice in the large bowl. When the sugar and butter are smooth, add the egg mixture and mix well. Add the jalapenos and stir together. Put in the flour mixture and stir it together until the flour has just been incorporated.

Carefully remove the hot skillet from the oven and lightly grease the inside. Scrape the batter (it will be thick) into the hot skillet and spread it out evenly. Bake it for 25 minutes – it will be slightly browned on top and springy.

While the cornbread baked today, I washed up all the utensils and bowls and wiped off the counters.  The kitchen smelled so warm and fragrant.  I know James wanted to eat it right away, but it is best to let it cool for a good 20 minutes before cutting.


For the original recipe, nutrition information, and specific cooking notes,  please visit:


Published by eckief

My love for God, home and hearth, my husband and family fueled my decision to devote the rest of my life only to pursuits which brought love, joy, peace, and purpose. I am a writer, seeker, student, and teacher with experience professional and otherwise from waitressing to teaching the English language in China, Taiwan, and Singapore. I hold a BA in Psychology from Bloomsburg University, which took nearly 30 years to attain while I squeezed courses in between raising my children, journaling, relationships, work, and an assortment of escapades, some of which I would rather forget! An ongoing passion for reading, writing, adventure, food, and fun, eventually led me to the love of my life, James, whom I met in 1996 and married in 1997. Our life together has been an exciting journey of work and travel, spiritual awakening, and domestic bliss ever since. Although we have experienced the tragic loss of family members and friends through death and estrangement, we have managed to turn our special relationship into a holy one by the grace of God and an acute and growing awareness of “there must be a better way!” In 2006, I published my first novel, Luella’s Calling, and am currently working on my second, Grover Good and the Stone Chateau. From 2013 through 2018, I worked as a Prevention Education Specialist for Transitions, a local domestic violence sexual abuse victim’s service agency. My work there, fueled by a lifelong enthusiasm for teaching, led me to obtain an MS in Education from Scranton University. In 2018, I resigned to accompany James on his work travels while focusing on my calling to study and teach A Course in Miracles. To that end, I dedicate the rest of my days to writing, sharing, and teaching the message of salvation found within the Course pages. Thank you for your interest in this blog. As I do not respond to comments on the posts, if you care to contact me, please email me at eckief@yahoo.com.

2 thoughts on “Spicy Pepper Cheddar Corn Bread

  1. The corn bread looks delicious. It reminds me of when I went to Red Lobster with my grandmother and ate their cheese biscuits, which they supplied as appetizers.

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