Go Back

Jalapeno Cheddar Cornbread

Prep Time 35 mins
Cook Time 35 mins
Course Side Dish
Cuisine American
Servings 6 people


  • 3 cups all-purpose flour
  • 1 cup yellow cornmeal
  • ¼ cup sugar
  • 2 tablespoons baking powder
  • 2 teaspoons kosher salt
  • 2 cups milk
  • 3 extra-large eggs lightly beaten
  • ½ pound 2 sticks unsalted butter, melted, plus extra to grease the pan
  • 8 ounces aged extra-sharp Cheddar grated, divided
  • 1/3 cup chopped scallions white and green parts, plus extra for garnish (3 scallions)
  • 3 tablespoons seeded and minced fresh jalapeno peppers 2 to 3 peppers


  • Preheat the oven to 350 degrees
  • Grease a 9 x 13 x 2-inch baking pan
  • Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl
  • In separate bowl, combine the milk, eggs, and butter
  • Stir the wet ingredients into the dry until most of the lumps are dissolved
  • Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes
  • Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions
  • Bake for 30 to 35 minutes, or until a toothpick comes out clean
  • Serve warm or at room temperature