Cheddar Jalapeno Cornbread Recipe

Name: Cheddar Jalapeno Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 3 cups flour, all-purpose; 1 cup cornmeal yellow; 4 tablespoons sugar; 2 tablespoons baking powder; 2 teaspoons kosher salt; 2 cups milk whole fat; 3 large eggs lightly beaten; 2 stick butter, unsalted 1/2 pound, melted; 8 ounces cheddar cheese, very old, sharp grated, divided; 1/2 cup scallions, spring or green onions white and green parts, plus more for garnish; 3 1/2 tablespoons jalapeno pepper or to taste, freshly seeded and minced

Servings: persons

3 cups flour, all-purpose
1 cup cornmeal yellow
4 tablespoons sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk whole fat
3 large eggs lightly beaten
2 stick butter, unsalted 1/2 pound, melted
8 ounces cheddar cheese, very old, sharp grated, divided
1/2 cup scallions, spring or green onions white and green parts, plus more for garnish
3 1/2 tablespoons jalapeno pepper or to taste, freshly seeded and minced

1
Mix together the flour, cornmeal, sugar, baking powder, and salt in a large bowl.
2
In a separate bowl, whisk together the milk, eggs, and butter until smooth.
3
Add the wet ingredients into the dry ingredients, stir with a wooden spoon until most of the lumps are dissolved, nicely and evenly incorporated.
4
Do not over mix.
5
Stir in in 2 cups of the grated cheddar, scallions and jalapenos, and let the mixture sit at room temperature for 20 to 25 minutes.
6
Meanwhile, preheat the oven to 350F (180C).
7
Coat a 9 by 13 by 2-inch baking pan with cooking spray or grease with butter.
8
Pour the batter evenly into the prepared pan, smooth the top using a spatula, and sprinkle with the remaining grated cheddar and sliced scallions.
9
Bake for about 35 minutes, or until a toothpick or wooden stick inserted in the center comes out clean.
10
Cool on a wire rack for at least 10 minutes.
11
Cut into 12 squares.
12
Serve warm or at room temperature.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups flour, all-purpose, 1 cup cornmeal yellow, 4 tablespoons sugar, 2 tablespoons baking powder, and more.

Yes, Cheddar Jalapeno Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cheddar Jalapeno Cornbread

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