Double Cornbread with Red Pepper, Jalapeños and Cheese

Double Cornbread with Red Pepper, Jalapeños and Cheese

  • Yield: 10 servings 1x


I use a buttered metal ring with aluminum foil on the bottom instead of the springform pan. If I make half the recipe I use two small eggs.



  • 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)


  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.