Jalapeño Cheddar Cornbread

I whipped up this batter for another purpose, post to follow next week, but there was more than enough leftover to make a full loaf of cornbread. Not much backstory to it except that I’ve been in a jalapeño kind of mood, so there’s that. (And they were on sale!)

A quick internet search led me to this fantastic base recipe on the Culinary Arts section of About.com, which I adapted as you’ll see below.

JALAPEÑO CHEDDAR CORNBREAD – makes 9 or 16 slices

  • 1 cup AP flour
  • 1 cup yellow cornmeal
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 2 eggs, beaten
  • 1 cup whole milk (or half and half)
  • 1/4 cup melted butter
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 1 cup corn kernels (fresh or canned)
  • 1 cup grated cheddar cheese
  • 3-4 Tbsp minced jalapeños

Preheat your oven to 400ºF. Prep an 8×8″ baking dish (or 9×9″) by greasing and flouring.

Sift together your flour, cornmeal, baking powder, and salt. (I just whisked them all together because I figured this will be lumpy anyway.)


Combine your wet ingredients – eggs, milk, melted butter, honey – with the brown sugar, and mix until somewhat smooth.


Then add your wet ingredients to the dry and stir a few times to start incorporating. Don’t mix all the way, because you’ll be adding in your corn, cheese, and jalapeños and stirring more until everything is just combined. Do not over-mix! Just make sure there are no dry ingredients left dry. (If you’re curious as to why I added the jalapeños separately, it’s because I used the pre-jalapeño batter for something else.)

IMG_7726 IMG_7734

Pour the batter into your prepared dish, and pop it into the oven. Bake for 25-30 minutes, until the edges have browned and a toothpick comes out clean.


These were (are – still eating them) so tasty I can’t even tell you. I’ve been snacking on them for days. The jalapeños and cheddar were welcome additions, and even including the canned corn made for a pleasant addition. Eating them at room temp was divine, but I imagine toasting them slightly with butter would make for a lovely experience as well.

I hope you guys enjoy these as much as I did!


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