Cheddar-Jalapeno Cornbread

corn bread
Prep Time:
10 mins
Total Time:
30 mins

Our Classic Cornbread strikes the right balance between tender and crumbly. Here, we've jazzed up the batter with addition of sharp cheddar and spicy jalapenos.


  • ½ cup (1 stick) unsalted butter, melted, plus more, room temperature, for pan

  • 1 ½ cups yellow or white cornmeal

  • 1 cup all-purpose flour (spooned and leveled)

  • 6 tablespoons sugar

  • 1 ½ teaspoons baking powder

  • 1 teaspoon fine salt

  • ½ teaspoon baking soda

  • 1 cup buttermilk

  • 3 large eggs

  • 1 ½ cups grated sharp cheddar

  • ¾ cup fresh or frozen corn kernels

  • cup chopped drained pickled jalapenos


  1. Preheat oven to 400 degrees. Butter an 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix). Stir 1 1/4 cups grated cheddar, corn kernels, and jalapenos into batter. Transfer batter to pan and smooth top. Top with 1/4 cup grated cheddar.

  2. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.

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