Cheesy Jalapeno Cornbread Recipe

Name: Cheesy Jalapeno Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 chopped onion; 2 red bell peppers chopped; 1 jalapeno chopped; 2 cups cornmeal; 1 cup all-purpose flour; 2 tablespoons baking powder; salt to taste; 2 cups buttermilk; 1 cup whole milk; 2 eggs; 1 teaspoon baking soda; 1/2 cup shortening melted; 2 cups sharp cheddar cheese grated

Servings: persons

1 chopped onion
2 red bell peppers chopped
1 jalapeno chopped
2 cups cornmeal
1 cup all-purpose flour
2 tablespoons baking powder
salt to taste
2 cups buttermilk
1 cup whole milk
2 eggs
1 teaspoon baking soda
1/2 cup shortening melted
2 cups sharp cheddar cheese grated

1
Sautee onions, peppers and jalapenos
2
Sift together cornmeal, flour, baking soda and powder and slat
3
Whisk wet ingredients into dry ingredients
4
Add 1/2 cup shortening to mixture
5
Add 2 cups grated cheddar cheese, mix until combined
6
Pour batter into 2 skillets with sauteed onions, peppers and jalapenos
7
Cook on stovetop until edges are crisp
8
Preheat oven @ 425 degrees
9
Bake for 20-25 minutes

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 13 ingredients. The key ingredients include: 1 chopped onion, 2 red bell peppers chopped, 1 jalapeno chopped, 2 cups cornmeal, and more.

Yes, Cheesy 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.

Cheesy Jalapeno Cornbread

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