Cheesy Jalapeño Cornbread

HilahCooking's picture

Apr. 04, 2016

Jalapeño cornbread recipe with sharp Cheddar and extra corn-goodness.


Butter/Bacon grease 2 Tablespoon
Corn meal 1 Cup (16 tbs)
Whole wheat flour/White flour 1 Cup (16 tbs)
Baking powder 2 Teaspoon
Baking soda 1/2 Teaspoon
Egg 1
Buttermilk 1 1/4 Cup (20 tbs)
Jalapeno 1 , minced (remove seeds first for less heat)
Grated cheddar cheese/Grated pepper jack cheese 1/2 Cup (8 tbs)
Corn kernels 1/2 Cup (8 tbs) (thawed and drained first if frozen)



1.Preheat oven to 400º F. Melt the butter or fat in a cast iron skillet (or 88 square pan).


2.Whisk together dry ingredients in a bowl.

3.Whisk egg and buttermilk in another bowl or large measuring cup.

4.Briefly mix the wet ingredients into the dry ones, then add jalapeno, cheese and corn and mix completely. Pour the batter into the skillet.

Bake for 20-25 minutes.

5.Cut into 8 wedges (or 9 squares).


6.Serve warm with butter.

Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 253Calories from Fat 72

 % Daily Value*

Total Fat 8 g12.3%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 257 mg10.71%

Total Carbohydrates 36 g12%

Dietary Fiber 5 g20%


Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet