Prep time: 
Cook time: 
Total time: 
  • 6 long, slender jalapenos
  • 1 ½ cups Corn Meal
  • 1 ½ cups Flour
  • ⅓ cups sugar
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • ½ teaspoon salt
  • 1 cup Yogurt (plain)
  • ½ cups Cream Style Corn
  • 1½ cups Buttermilk
  • 3 Eggs
  • ⅓ cups Melted Butter
  • 1 large banana leaf or fresh corn husks (optional)
  1. Finely dice 2 of the jalapenos. Slice the other 4 jalapenos into coins that are ½ inch thick. Set aside.
  2. Mix the dry ingredients together in a large bowl and whisk to mix well.
  3. Combine the yogurt, eggs, buttermilk and melted butter together in a separate bowl.
  4. Make a "well" in the center of the dry ingredients and slowly whisk the wet ingredients into the center of the well. Whisk until well combined.
  5. Fold in the finely chopped jalapenos.
  6. Spray the inside of two 8 inch round cake pans or cast iron skillets with cooking spray. Divide the cornbread batter evenly into each pan.
  7. Place 13 jalapeno "coins" around the top of the cornbread to resemble a clock.
  8. Wrap several strips of banana leaves around the pans leaving enough of the cornbread showing so that the cornbread browns evenly.
  9. Bake the cornbread 17 to 20 minutes or until golden brown and cooked through.
  10. Serve cornbread with Mexican sauces and topping of your choice.
  11. Garnish with banana leaves or fresh corn husks, if desired.
Recipe by Everyday Southwest at