Jalapeno and Cheddar Cornbread

(from castro15’s recipe box)

Categories: Pizza/flatbread


  • 1 tbsp unsalted butter, plus additional for topping
  • 1 cup flour
  • 1 cup ground cornmeal
  • 1 tbsp sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 2/3 cup buttermilk
  • 2 large eggs plus 1 large egg white, lightly beaten
  • 1 cup grated Cheddar
  • 1/2 cup canned creamed corn
  • 3 small green onions, thinly sliced
  • 2-3 jalapenos, seeded, deveined and finely chopped


  1. Preheat oven to 400. In a 10-inch cast-iron skillet over medium-low heat, melt 1 tbsp butter. Set the skillet aside.

  2. Sift the flour, cornmeal, sugar, baking powder, salt and baking soda together into a large bowl.

  3. In a small bowl, mix the buttermilk and eggs together well. Fold the wet ingredients into the dry ingredients to thoroughly mix.

  4. Fold in the cheese, creamed corn, green onions and chiles and stir until well combined.

  5. Pour the mixture into the prepared skillet and dab a bit more butter on top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown. Leave to cool in the pan a few minutes before slicing and serving while warm.

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