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Jalapeno Cornbread

From Magnolia Table by Joanna Gaines


  • 4 Tbsp Butter (Melted)
  • 1 Cup All-Purpose Flour
  • 1 Cup Fine Yellow Cornmeal
  • 1 Tsp Salt
  • 1/2 Tsp Garlic Powder
  • 1 Cup Heavy Cream
  • 2 Eggs
  • 1 Cup White Corn (I used yellow)
  • 1/4 Cup Chopped drained pickled jalapenos (I used raw jalapenos) - OPTIONAL
  • 1/4 Cup Chopped roasted pimientos - OPTIONAL


  • Preheat the oven to 375 degrees
  • Butter a circular baking dish -- It calls for a cast iron but mine is too big for a small recipe like cornbread. If you have a smaller cast-iron skillet use it!
  • Whisk flour, cornmeal, salt and garlic powder and set aside
  • Whisk melted butter, cream and eggs
  • Add liquid ingredients to the dry flour mixture. Add the corn, jalapenos and pimientos. It states to not overmix them just mix until moist.
  • But the mixture into your circular baking pan and cook for 50(ish) minutes. Once the endges are golden brown and the top is starting to brown is when you take it out. Stick a knife or toothpick in to make sure it's cooked through.
  • Cut into individual sections. I did 8, but the recipe calls for 6.
  • Serve warm with a heaping amount of butter! Enjoy!