Kitchen & Drink Blog

Kitchen and Drink logo

Jalapeño Corn Spoon BreadGuests rave about our Jalapeño Corn Spoon Bread at The Pearl. Now you can make it at home!

Jalapeño Corn Bread


  • 10 oz. unsalted butter, melted
  • 2/3 cup sugar
  • 3 eggs
  • 1 cup buttermilk
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • ¼ cup jalapeno peppers, diced, no seeds
  • 1 pat of soft butter
  • 6 tablespoons butter, whipped
  • 2 tablespoons honey
  • Small pinch cracked pepper


  1. Preheat oven to 325.
  2. Whisk together melted butter and sugar. Once combined, add eggs and whisk until combined. In a separate bowl, mix flour, cornmeal, salt and baking soda.
  3. Alternate adding dry mixture and buttermilk to the wet mixture until incorporated. Fold in the diced jalapenos. In a greased skillet, bake for 20-25 minutes or until the cornbread springs back when touched. Spread small amount of soft butter on top of cornbread while it is still hot.
  4. Serve with a side of whipped butter drizzled with honey and topped with cracked pepper.
Posted in: Recipes

Return to Kitchen & Drink

© 2018  |  Cameron Mitchell Restaurants’ Home Office  |  390 W. Nationwide Blvd.  |  Columbus, Ohio 43215 |  614.621.3663

Facebook logo Twitter logo Instagram logo LinkedIn logo

Community & Donations  |  Responsible Sourcing  |  Privacy Policy  |  Site Map  |  Rusty Bucket  |  Buckeye Hospitality  |  2020 Vision