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.




Get every new post delivered to your Inbox.

Join 262 other followers