Jalapeño-Cheddar Cornbread

This fluffy, delicious cornbread pairs perfectly with our Southwest Chili. Lauren from A Bright Moment Food Blog crafted this amazing recipe! 

Cooking Info
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
1 1/4 cup All Purpose Flour
1 cup Fine Ground Cornmeal
1 tbsp. Baking Powder
1 tsp. Salt
4 large Eggs, whisked
3/4 cup Buttermilk or Whole Milk
1/3 cup Olive Oil
1/3 cup Honey, or Maple Syrup or Granulated Cane Sugar
1/2 – 3/4 cup Cheddar Cheese, shredded
1 cup Corn
2 Jalapeño Peppers, sliced and de-seeded
1. Preheat oven to 400F.
2. Drizzle a little bit of olive oil to a 10" skillet over medium high heat, then add in the corn and jalapeño peppers to saute until browned, about 5-6 minutes. Set aside to cool.
3. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
4. Add in the honey, buttermilk, and whisked eggs, then stir together until evenly combined. Fold in the browned corn and jalapeños, as well as the shredded cheddar.
5. Pour the batter into the skillet to bake for 25-28 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let it cool for at least 10 minutes before serving.
Older Post
Newer Post

Leave a comment

Please note, comments must be approved before they are published

Close (esc)

Join the Soup Revolution

We're changing the way soup is enjoyed and pre-orders are open now! Order now to be part of our first delicious batch!

Pre-order Now

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.


My cart

Your cart is currently empty.
Shop now