Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Cheddar-Jalapeno Cornbread 3.6 (243) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 30 mins Servings: 8 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. Ingredients 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 ⅓ cup chopped drained pickled jalapenos Directions 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. 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. Rate it Print