Real Texas Jalapeño Cornbread with Ruby Jewel Sweet Red Corn

by Ramona Werst on September 3, 2011

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You are in for a Real Texas treat!  The Real Texas Honey Cornbread is already moist and sweet, but when you add Ruby Jewel Sweet Red Corn from Colorful Harvest, the Cornbread is so sweet, I’m not sure if you will want to serve it as a bread or as a dessert!

Colorful Harvest sponsored this delicious recipe, and I know when you make this, that it will be a regular recipe that you will make for your family and friends.

You can download and print out a full version of the recipe, just click on the title hyperlink below:

Real Texas Jalapeño Cornbread with Ruby Jewel Sweet Red Corn


2 cups All-Purpose Flour
2 cups Yellow Cornmeal
1/2 cup Sugar
2 tablespoons Baking Powder
2 cups Heavy Cream
1/2 cup Olive Oil
1/2 cup Honey
4 Eggs, slightly beaten
1 cup Jalapeño Cheese
3 cups Ruby Jewel Sweet Red Corn, (divided 2 cups and 1 cup)


Preheat oven to 400F degrees. Lightly grease 13” x 9” baking dish.

Remove the husks and silk from the Ruby Jewel Sweet Red Corn. With a sharp knife cut very close to the cob and remove all of the kernels from the cob into a bowl.

In a bowl add flour, cornmeal, sugar, and baking powder. Mix together with a fork and make a well in the center.

Add the cream, oil, honey, and eggs. Mix well. Fold in 2 cups of the Ruby Jewel Sweet Red Corn and then fold in the Jalapeño cheese.

Pour batter into a greased glass pan and sprinkle the remaining Ruby Jewel Sweet Red Corn on top.

Bake in a preheated oven at 400F degrees for approximately 20 minutes. Or until a cake tester or toothpick inserted comes out clean.

{ 1 comment… read it below or add one }

Laura SmithNo Gravatar March 21, 2012 at 6:19 pm

where do you get the jalapeno lime seasoning that you use in your Texas Avocado fries, I cant find it anywhere.


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