Cheddar Jalapeno Cornbread
This Cheddar Jalapeno Cornbread is kicked up with jalapenos, green chilies, scallions and more! It's the perfect flavorful side dish to a warm bowl of chili!
Recipe type: Side Dish
Cuisine: Bread
Serves: 9
  • 1¼ cups yellow cornmeal
  • ¾ cup all-purpose flour
  • 2½ tsp baking powder
  • ½ tsp salt
  • 1 cup + 2 tbsp buttermilk (or 1 cup + 1 tbsp milk and 1 tbsp vinegar)
  • 1 large egg
  • 2 tbsp honey
  • ¼ cup scallions, chopped
  • 1 cup frozen corn, thawed
  • 1 jalapeno pepper, minced
  • 1 (4 oz) can chopped green chiles, drained
  • 1 cup shredded sharp cheddar cheese
  1. Preheat oven to 400 degrees. Spray an 8×8 baking dish with nonstick spray.
  2. Combine cornmeal, flour, baking powder, and salt in large bowl and whisk together.
  3. In another bowl, whisk the egg, buttermilk, and honey together.
  4. Add egg mixture to dry ingredients. Stir until just mixed.
  5. Add onion, corn, jalapeno, green chiles, and cheese and fold into batter until mixed. Pour into baking dish.
  6. Bake for 25-30 minutes, until golden brown and until a toothpick inserted in the center comes out clean.
  7. Let the cornbread cool and then remove from the pan and slice.
Recipe by Flying on Jess Fuel at