Jalapeno Cheddar Cornbread

Kitchen Tested
  • Yield 8 servings
  • Prep 10 minutes
  • Cook 25 minutes

Aged extra-sharp Cheddar adds rich flavor, buttermilk adds tenderness, and jalapenos add gentle heat to an irresistible cornbread.

Mark Boughton/styling: Teresa Blackburn


Cooking spray
1 1/2 cups stone-ground yellow cornmeal
1/2 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 egg, lightly beaten
1 1/2 cups buttermilk
1/4 teaspoon hot sauce
1/2 cup (1 stick) unsalted butter, melted and cooled
4 ounces aged extra-sharp Cheddar cheese, grated
1/4 cup minced green onions
2 tablespoons seeded and minced jalapeno peppers


  1. Preheat oven to 425F. Spray an 8-inch square baking pan with cooking spray; line with parchment and spray parchment.
  2. Combine cornmeal, flour, sugar, baking powder, salt and baking soda in a large bowl. Whisk together egg, buttermilk and Tabasco in a medium bowl. Stir in melted butter. Pour wet ingredients into dry; stir just until barely combined, taking care not to overmix. Gently stir in cheese, green onions and jalapeños. Pour into prepared pan; smooth top. Bake 22 to 25 minutes, until top and sides are golden. Let cool in pan 10 minutes and serve warm. Serves 8.