Cheesy Jalapeno Cornbread (Whole Grain) Recipe

Name: Cheesy Jalapeno Cornbread (Whole Grain)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup stone ground yellow cornmeal; ¾ cup whole wheat flour; 1 tablespoon granulated sugar; 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ¼ cup cold butter, cubed; 1 ¼ cups buttermilk; 2 eggs, separated; ¼ teaspoon baking soda, dissolved in 1 tbsp. water; 1 jalapeno pepper, seeded and minced; 1 cup shredded cheddar cheese, preferably old

Servings: persons

1 cup stone ground yellow cornmeal
¾ cup whole wheat flour
1 tablespoon granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup cold butter, cubed
1 ¼ cups buttermilk
2 eggs, separated
¼ teaspoon baking soda, dissolved in 1 tbsp. water
1 jalapeno pepper, seeded and minced
1 cup shredded cheddar cheese, preferably old

1
Preheat oven to 400F.
2
8-inch square baking pan, lightly greased.
3
In food processor, combine cornmeal, flour, sugar, baking powder, baking soda and salt.
4
Pulse to blend.
5
Add butter and pulse until mixture resembles coarse crumbs.
6
In a measuring cup, combine buttermilk, egg yolks and jalapeno pepper and beat well.
7
Pour over cornmeal mixture and pulse just until blended.
8
In a mixer on high speed, beat egg whites with 1/4 teaspoons baking soda, dissolved in 1 tablespoons water until stiff peaks form.
9
Fold in cheese.
10
Fold in cornmeal mixture and spoon into prepared pan.
11
Bake in preheated oven until top is golden and springs back, about 25 minutes.
12
Let cool in pan on a wire rack for 5 minutes.
13
Serve warm.
14
VARIATION: Cheesy Chipotle Cornbread: Substitute 1 minced chipotle pepper in adobo sauce for the jalapeno.
15
TIP: Not only does pulsing blend the dry ingredients, it also aerates them slightly, contributing to a lighter result.
16
The Complete Whole Grains Cookbook J. Finlayson.

948

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 cup stone ground yellow cornmeal, ¾ cup whole wheat flour, 1 tablespoon granulated sugar, 2 teaspoons baking powder, and more.

Yes, Cheesy Jalapeno Cornbread (Whole Grain) 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.

That's it — enjoy your meal!

Cheesy Jalapeno Cornbread (Whole Grain)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions