This jalapeño cheese cornbread delivers big time.
It’s cheesy, it’s spicy and it’s so easy to make! No beating is required, it comes together in 15 minutes and bakes to a golden, wonderfully textured quick bread.
- 2 Tbs + 7 Tbs unsalted butter (chilled and diced)
- 1 cup chopped onion (1 small medium)
- 1 cup corn kernels
- ½ cup red pepper (seeded, deveined and finely chopped)
- 2 Tbs jalapeños (seeded and finely chopped)
- 1 ¾ cups yellow cornmeal
- 1 ¼ cups all purpose flour
- ¼ cup sugar
- 1 Tbs baking powder
- 1 ½ teaspoons salt
- ½ teaspoon baking soda
- Freshly ground pepper
- 1 ½ cups buttermilk or whole milk
- 3 large eggs
- 1 ½ cups grated fontina or mild cheddar cheese (packed)
- Preheat oven to 400ºF /200ºC
- Butter round or square 9-inch springform pan.
- In a skillet over medium heat melt butter.
- Add onion and red pepper and cook for a few minutes until a little browned.
- Add corn and jalapeños and cook for 1 more minute. Remove from heat and reserve.
- In a large bowl mix cornmeal, flour, sugar, baking powder and soda, salt and pepper.
- Add cold butter and rub with your palms until mixture resembles coarse sand.
- In a small bowl mix buttermilk and eggs. Add all at once to the dry mixture and mix just to combine. Add cheese and sauteed vegetables and mix well.
- Pour into prepared pan and bake 30 to 40 minutes, until golden and tester comes out clean.
- Let cool on wire rack.
Half recipe: you can make a smaller bread by halving this recipe, using 2 small eggs and an 8-inch pan.
See other variations in post, above.
Corn: I use frozen corn because it’s available year-round, but fresh corn can be used and even better if it’s grilled or roasted.
Cheese: my favorites are white cheddar and fontina. Look for a semi-hard cheese that is sharp in flavor.
Jalapeños: I like fresh peppers, but canned work just as well. I even used jalapeños in adobo once (a very small amount as they are very spicy) and the cornbread was amazing.
Keywords: Cornbread, jalapeño cornbread