Cheddar Jalapeño Cornbread

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  • 1 1/2 cups yellow cornmeal
  • 1/2 cup all-purpose flour
  • 4 jalapeno chilies, seeded and minced (or substitute a 4-ounce can spicy or mild diced green chiles, drained)
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups buttermilk
  • 2 eggs, lightly beaten
  • 3 tablespoons unsalted butter, melted
  • 1 cup grated cheddar cheese


Preheat oven to 425°F. Butter an 8"X8" baking pan, or a 12-cup muffin tin. Mix cornmeal, flour, chilies, sugar, baking powder, baking soda and salt in a large bowl. Mix buttermilk, eggs and butter in separate bowl. Add buttermilk mixture to dry ingredients and stir until just combined. Fold cheese into batter. Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, about 30 minutes for corn bread, 20 minutes for muffins. Cool slightly before serving.

Recipe from Central Market Mill Creek - Culinary Resource Center
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