Jalapeño cheddar cornbread

Tried and true. And delicious. And surprisingly easy. Let’s get into it.

jalapeño cheddar cornbread

The Recipe:

  • 1 cup flour
  • 1 cup yellow cornmeal (I use Bob’s Red Mill medium grind)
  • 1/2 cup sugar
  • 2t salt
  • 1/2t garlic powder
  • 3 1/2t baking powder
  • 1/3 cup butter, melted and cooled
  • 1 egg
  • 1 cup whole milk
  • 6 oz extra sharp cheddar, shredded (or very finely diced if you don’t have a grater)
  • 1 jalapeño, chopped*
  • A 400° oven


Combine all dry ingredients (flour through baking powder) and stir together thoroughly. Add butter, egg, and milk, and mix lightly. Add the cheddar and jalapeño and mix until no clumps of dry ingredients remain. Don’t overmix. (Option to top with more cheddar and jalapeño.)

Pour into greased baking dish of your choice. Bake 25-30 minutes. Serve warm, maybe with some honey butter if you’re into that. Enjoy!


*Instead of using raw jalapeño, you can add two charred jalapeños. Char the peppers by putting them directly on a stove burner and lighting at high heat, turning the peppers until all of the skin is blackened. Once the peppers are entirely black, put them in a resealable bag and let them steam. When cool, rub the skin off and discard it, as the skin is quite bitter. Chop up those peppers. They’re lightly smokey and beautifully spicy.


**If you’re making croutons: Once cool, cube the cornbread. Lay cubes on a baking sheet lined with parchment and bake at 350° for about 30 minutes, turning every ten minutes so all sides become nice and golden brown.

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