Jalapeno Cornbread with Cheese, Corn, and Arugula

Name: Jalapeno Cornbread with Cheese, Corn, and Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large eggs; 1/2 cup honey; 3 cups whole milk; 3/4 cup canola oil; 3 cups medium-grind cornmeal; 1 1/2 cups all-purpose flour; 1 1/2 tablespoons baking powder; 1 1/2 teaspoons kosher salt; 2 tablespoons unsalted butter; 3 cups chopped onions; 1/2 cup chopped jalapeno chiles (about 3 stemmed and seeded chiles); 3 cups fresh corn kernels (about 4 ears); 1 1/2 cups diced red bell peppers; 1 (5-ounce) package baby arugula; 3 cups shredded Monterey Jack cheese (about 12 ounces)

Servings: persons

6 large eggs
1/2 cup honey
3 cups whole milk
3/4 cup canola oil
3 cups medium-grind cornmeal
1 1/2 cups all-purpose flour
1 1/2 tablespoons baking powder
1 1/2 teaspoons kosher salt
2 tablespoons unsalted butter
3 cups chopped onions
1/2 cup chopped jalapeno chiles (about 3 stemmed and seeded chiles)
3 cups fresh corn kernels (about 4 ears)
1 1/2 cups diced red bell peppers
1 (5-ounce) package baby arugula
3 cups shredded Monterey Jack cheese (about 12 ounces)

1
Preheat the oven to 350F.
2
Grease a 14-inch cast-iron skillet.
3
Heat it in the oven while making the cornbread batter.
4
In a large bowl, whisk together the eggs, honey, milk, and oil.
5
In a bowl, mix the cornmeal, flour, baking powder, and salt until combined.
6
Stir the flour mixture into the egg mixture until combined.
7
In a large skillet set on medium heat, melt the butter and saute the onion, jalapeno, corn, and red pepper, about 3 minutes.
8
Stir in the arugula, and cook for 1 minute more, until the greens are wilted.
9
Fold the sauteed vegetables and cheese into the cornbread mixture.
10
Use a kitchen mitt to remove the heated skillet from the oven.
11
Spoon the batter into the prepared skillet and return it to the oven.
12
Bake until the cornbread is golden around the edges and a toothpick inserted in the middle comes out clean, 35 to 40 minutes.
13
Serve straight from the skillet hot or at room temperature.
14
If you are making cornbread croutons for chopped salad (page 217), skip the vegetables and cheese, and bake in a greased 13 by 18-inch pan until golden around the edges and a toothpick inserted comes out clean, about 30 minutes.
15
Let cool and cut into croutons.
16
You can bake the cornbread in the skillet early in the day and reheat in a 300F oven before serving.
17
Make croutons a day ahead.

1785

kcal

Calories

103

Fat

163

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 15 ingredients. The key ingredients include: 6 large eggs, 1/2 cup honey, 3 cups whole milk, 3/4 cup canola oil, and more.

Yes, Jalapeno Cornbread with Cheese, Corn, and Arugula 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!