I love this recipe, sweet cornbread with a kick. We chose our Mango Peach Pepper Jelly for this recipe but feel free to heat it up more with our newest 5 Pepper Pepper Jelly or our Jala Haba Hot Pepper Jelly.

Serve your corn bread with complimenting baby back pork ribs. Bake your ribs just covered with Dr. Pepper soda at 250 degrees for 2 ½ hours. Remove from the oven and BBQ on the grill with your favorite BBQ Sauce, (ours are awesome) serve hot with warm corn bread, just out of the oven.

Oregon’s Favorite Pepper Jelly Cornbread

Makes 8-10 servings


1/2 cup All purpose flour
1-1/2 cup Cornmeal
1 tablespoon Baking powder
1 teaspoon Salt
1/2 cup Shortening, melted
3 Eggs, beaten
1/4 cup Columbia Empire Farms Mango Peach Pepper Jelly
1 can Whole kernel corn, drained
8oz Sour cream



Step 1

Preheat oven to 400 degrees. In a medium mixing bowl, add all of the above ingredients and stir well. Grease an 8x8 inch baking pan and pour mixed ingredients into it.

Step 2

Bake for 15 to 20 minutes or until golden brown. If they're done, a toothpick will come out clean. Serve warm or cut in half and toast or grill. Wrap well to keep moist.