Jalapeño-Cheddar Cornbread

Cornbread is the perfect pairing for soups and stews, and we think you’ll love this one!

If you’re not a fan of spice, reduce the jalapeño to one small or omit it completely.

Serves 8 to 12

Active time 10 minutes

Total time 40 minutes


  • 1½ cups all-purpose flour 1 cup plain cornmeal
  • 1 Tbsp. sugar 2 tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. salt
  • 1½ cups whole buttermilk
  • ½ cup butter, melted
  • 3 large eggs
  • 1 (8-oz.) block extra-sharp Cheddar cheese, shredded, divided
  • 2 jalapeños, one minced and one sliced

Cooking instructions

  1. Preheat the oven to 400°F. Grease a 12-inch cast-iron skillet.
  2. Whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl.
  3. Add the buttermilk, butter, and eggs, and whisk to combine. Stir in 1½ cups cheese and minced jalapeños, and pour the batter into the skillet. Sprinkle the top with the remaining ½ cup cheese and sliced jalapeños.
  4. Bake for 30 to 33 minutes or until a toothpick inserted in the center comes out clean. If the cheese begins to brown too much, cover the top with aluminum foil during the last 5 to 7 minutes of baking.


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