Jalapeno Cheddar Cornbread

Mark Boughton/styling: Teresa Blackburn
  • Yield: 8 servings
  • Prep: 10 minutes
  • Cook: 25 minutes


Cooking spray
1 1/2cups stone-ground yellow cornmeal
1/2cup all-purpose flour
2tablespoons sugar
2teaspoons baking powder
1teaspoon salt
1/2teaspoon baking soda
1 egg, lightly beaten
1 1/2cups buttermilk
1/4teaspoon hot sauce
1/2cup (1 stick) unsalted butter, melted and cooled
4ounces aged extra-sharp Cheddar cheese, grated
1/4cup minced green onions
2tablespoons seeded and minced jalapeno peppers


  1. Preheat oven to 425F. Spray an 8-inch square baking pan with cooking spray; line with parchment and spray parchment.
  2. Combine cornmeal, flour, sugar, baking powder, salt and baking soda in a large bowl. Whisk together egg, buttermilk and Tabasco in a medium bowl. Stir in melted butter. Pour wet ingredients into dry; stir just until barely combined, taking care not to overmix. Gently stir in cheese, green onions and jalapeños. Pour into prepared pan; smooth top. Bake 22 to 25 minutes, until top and sides are golden. Let cool in pan 10 minutes and serve warm. Serves 8.


Nutritional Info *per serving

  • Calories 311
  • Fat 18g
  • Saturated Fat 11g
  • Cholesterol 74mg
  • Sodium 586mg
  • Carbohydrate 30g
  • Fiber 2g
  • Sugars 6g
  • Protein 9g