Jalapeño and cheese cornbread

(from koshka’s recipe box)

Source: http://justhungry.com/2004/02/jalapeo_and_che.html

Categories: bread


  • * 2 1/2 cups of yellow cornmeal (or medium-grind polenta)
  • * 1 cup of regular white flour (all-purpose)
  • * 2 Tbs. sugar
  • * 1 tsp. salt
  • * 4 tsp. baking powder
  • * 3 large eggs
  • * 1 1/2 cups whole milk
  • * 1/2 cup cream
  • * 1/2 cup olive oil
  • * 1 400g or 16 oz can whole corn
  • * 2 small jars of sliced jalapeño peppers, drained
  • * 2 cups of grated aged cheese (Gruyere or Cheddar)
  • * 1 large onion


  1. Preheat the oven to 200° C / 425° F. Grease two square or rectangular pans, about 25cm / 9 inches square or so. (I always use a 25 cm square brownie tin and a small Pyrex glass loaf pan.)

  2. Combine the cornmeal, flour, sugar, salt, and baking powder in a large bowl.

  3. Cut up the onion and chop it in the food processor. Add the eggs, oil, milk and cream and process until mixed. Add the can of corn with the liquid and process briefly. Add the jalapeño peppers and pulse just until they are a bit chopped (but not too fine). (You can also use whole canned jalapeños, but in that case take off the stalk parts.)

  4. Gradually mix the liquid into the dry ingredients with a wooden spoon. Stir in most of the cheese, reserving some for the top.

  5. Pour the batter into the pans, about 2/3rds full. Sprinkle the tops with the remaining cheese. Bake for about 30 minutes until a wooden skewer poked in the middle comes out clean.

  6. Let cool for about 5 minutes before cutting and serving.

  7. Variation: add some bacon bits (sautéd and well drained), or cut up proscuitto ham, to the batter.

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