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Close up image of cheese cornbread square on wooden board

Jalapeño Cheese Cornbread

  • Author: Paula Montenegro
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 10 servings 1x
  • Category: Side dishes
  • Method: Baking
  • Cuisine: American

Description

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.


Scale

Ingredients

  • 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)

Instructions

  1. Preheat oven to 400ºF /200ºC
  2. Butter round or square 9-inch springform pan.
  3. In a skillet over medium heat melt butter.
  4. Add onion and red pepper and cook for a few minutes until a little browned.
  5. Add corn and jalapeños and cook for 1 more minute. Remove from heat and reserve.
  6. In a large bowl mix cornmeal, flour, sugar, baking powder and soda, salt and pepper.
  7. Add cold butter and rub with your palms until mixture resembles coarse sand.
  8. 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.
  9. Pour into prepared pan and bake 30 to 40 minutes, until golden and tester comes out clean.
  10. Let cool on wire rack.

Notes

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

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