Cornbread With Cheese, Jalapenos and Pecans Recipe

Name: Cornbread With Cheese, Jalapenos and Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 2 cups yellow cornmeal; 1 tablespoon sugar; 2 teaspoons baking soda; 1 teaspoon salt; 4 eggs, beaten; 1 cup buttermilk; 1 (14 1/2 ounce) can cream-style corn; 1 ½ cups monterey jack cheese, shredded (6-oz); 2 -4 tablespoons canned jalapeno peppers, diced (or fresh); ¾ cup butter, melted; ⅓ cup pecans, toasted and finely chopped

Servings: persons

2 tablespoons vegetable oil
2 cups yellow cornmeal
1 tablespoon sugar
2 teaspoons baking soda
1 teaspoon salt
4 eggs, beaten
1 cup buttermilk
1 (14 1/2 ounce) can cream-style corn
1 ½ cups monterey jack cheese, shredded (6-oz)
2 -4 tablespoons canned jalapeno peppers, diced (or fresh)
¾ cup butter, melted
⅓ cup pecans, toasted and finely chopped

1
Preheat oven to 375 degrees.
2
Spread oil into a 13x9x2 inch baking pan or ovenproof skillet; place in oven until hot (be careful not to burn).
3
Meanwhile, in a mixing bowl, combine the cornmeal, sugar, baking soda, and salt.
4
Stir in eggs, buttermilk, corn, cheese, jalapenos and pecans.
5
Add butter; stir just until blended.
6
Carefully remove pan from oven; pour batter into pan.
7
Bake for 45 minutes or until golden brown.
8
Cut into squares.
9
Serve warm.

1374

kcal

Calories

129

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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: 2 tablespoons vegetable oil, 2 cups yellow cornmeal, 1 tablespoon sugar, 2 teaspoons baking soda, and more.

Yes, Cornbread With Cheese, Jalapenos and Pecans 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!

Cornbread With Cheese, Jalapenos and Pecans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions