Jalapeño Business Cornbread

Sam Icklan, Project Bread

School Breakfast

School Breakfast Recipe

Jalapeño Business Cornbread

A delicious recipe to add some kick to a Southern staple. An addition of jalapeño peppers, turkey bacon and roasted vegetables brings a new taste to the traditional cornbread recipe. 



2 pounds Whole Wheat Flour

2 pounds corn meal

1 ½ cups sugar

1/3 cup + 1 Tbsp baking powder

1 Tbsp salt

¼ cup chili powder

2 Tbsp garlic powder

1 Tbsp black pepper

6 eggs

1 quarter + 3 cups low-fat milk

1 cup canola oil

15 jalapeño peppers, seeds removed, small dice (or use canned green chiles)

2.5 pounds turkey bacon or sausage, fully cooked and crumbled

2.5 pounds fire roasted vegetable mix (peppers, onions and corn), thawed from frozen

4 bunches of scallions, thinly sliced

2.5 pounds shredded sharp cheddar cheese

Cooking spray


  1. In a large mixing bowl fitted with the paddle attachment, prepare corn muffin batter by mixing flour, corn meal, sugar, baking powder, salt & spices together for 1 minute on low speed. In a separate bowl, whisk together eggs, milk & oil until well mixed.
  2. Add egg mixture to dry ingredients and mix on low until ingredients are moistened. Add the rest of the ingredients to the muffin batter. Mix until fully incorporated, but do not over mix.
  3. Prepare 1 full-sized sheet pan by coating with cooking spray. Evenly portion muffin batter into sheet pans and bake in a pre-heated convection oven set to 350°F. Bake for 15 minutes, and rotate pans to ensure even baking. Return to oven and bake for an additional 8-10 minutes or until bread is fully cooked.
  4. To serve, cut into 96 even slices.

USDA Requirement

1 oz grain equivalent


Calories: 166 calories Saturated Fat: 1.87g Sodium: 332 mg Carbohydrate: 21g

* nutrient data and allergen information may vary depending on the specific ingredients and equipment used in your location.

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