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Jalapeno Cheddar Cornbread


  • 3 cups Plain Flour

  • 1 cup yellow Cornmeal

  • 0.25 cup Sugar

  • 2 tablespoons Baking powder

  • 2 teaspoons Kosher Salt

  • 2 cups Milk

  • 3 extra large Eggs lightly beaten

  • 0.5 lb unsalted butter melted, plus extra to grease the pan

  • 8 oz aged extra sharp cheddar cheese grated, divided

  • 0.33 cup chopped scallion white and green parts, plus extra for garnish, 3 scallions

  • 3 tablespoons seeded and minced fresh jalapeno chilli's


  • 1.

    Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.

  • 2.

    Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.

  • 3.

    Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

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