Banana Pepper Cornbread

Banana Pepper Cornbread

Banana Pepper Cornbread - side view

Banana Pepper Cornbread is a staple in our home. This recipe is moist and flavourful with a can of creamed corn as its surprise ingredient. Creamed corn is something I always have in the pantry. I use it to make a quick corn chowder with a few potatoes, bacon, onions, leeks and milk after the fresh cobs of summer are gone.

I jazz up this cornbread up with some pickled banana peppers because they’re another ingredient I always have on hand. I love to add them to sandwiches, meatloaf and pizzas. In this recipe, they add colour and a slight zip to counter the sweetness of the corn.

Though we typically eat it with Chipotle Bison Chili, this Banana Pepper Cornbread is also great with jambalaya or any hearty stew or soup. Let me know how it turns out for you. I’d love to hear from you.


Banana Pepper Cornbread

Banana Pepper Cornbread - close up

Moist and flavourful, this Banana Pepper Cornbread goes well with jambalaya, chilis, stews and soups. 

Banana peppers give this moist and creamy cornbread a bit of zip and colour. This is a family favourite.

  • Author: Karen Anderson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 pieces 1x
  • Category: Side Dishes
  • Method: baking
  • Cuisine: Tex Mex



1½ cups unbleached all purpose flour

1 cup cornmeal

4 teaspoons baking powder

½ teaspoon salt

¼ cup cane sugar

2 large eggs, beaten

1 cup skim milk

¼ cup whipping cream or 2 teaspoons canola oil

1 (14 ounce-398mL) can creamed corn

½ cup diced pickled banana peppers


Preheat the oven to 425℉ and line an 8×8-inch pan with parchment.

Measure the flour, cornmeal, baking powder, salt and sugar into a large bowl and make a well in the center.

Measure the eggs, milk, cream, creamed corn into the well in the dry ingredients and stir until they are just mixed and moist then fold in the banana peppers.

Pour the mixture into the prepared pan and bake for 20 – 25 minutes or until golden brown.

Cool in the pan for 10 minutes, then use the parchment paper to lift the bread to a rack to finish cooling or cut and serve while still warm.

Enjoy as a side with chili.


Keywords: Banana Pepper Cornbread

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