You are here: Home » Recipes » Jalapeno Cheddar Cornbread Jalapeno Cheddar Cornbread Recipe by Laraine PerriKitchen 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 PrintEmail Ingredients Cooking spray1 1/2 cups stone-ground yellow cornmeal1/2 cup all-purpose flour2 tablespoons sugar2 teaspoons baking powder1 teaspoon salt1/2 teaspoon baking soda1 egg, lightly beaten1 1/2 cups buttermilk1/4 teaspoon hot sauce1/2 cup (1 stick) unsalted butter, melted and cooled4 ounces aged extra-sharp Cheddar cheese, grated1/4 cup minced green onions2 tablespoons seeded and minced jalapeno peppers Instructions Preheat oven to 425F. Spray an 8-inch square baking pan with cooking spray; line with parchment and spray parchment. 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.