Jalapeno Cheddar Cornbread
Prep time: 
Cook time: 
Total time: 
Serves: 8 pieces
  • 1 cup (150 g) corn meal
  • 1 cup (120 g) unbleached all-purpose flour
  • 1/8 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup (240 ml) plain yogurt or buttermilk
  • 2 large eggs, beaten
  • 8 tablespoons (113 g) unsalted butter, melted
  • 4 ounces (113 g) extra sharp cheddar, grated (divided)
  • 1 jalapeno pepper (or more to your taste), seeded and chopped
  • 2 scallions, white and green parts chopped (divided)
  1. In the large mixing bowl, whisk together corn meal, flour, sugar, baking powder, and salt.
  2. In the medium mixing bowl, whisk together the yogurt, eggs, and melted butter. Stir yogurt mixture into the dry ingredients until you have no more lumps, but don’t overmix.
  3. Stir in 1/2 cup of the grated cheddar, the chopped jalapeno, and about 3/4 of the chopped scallions. Set aside for about 20 minutes.
  4. While resting the batter, preheat the oven to 350° F/175° C.
  5. Pour the batter into the prepared pan and smooth the top. Sprinkle on the remaining cheddar and scallions. Bake in the preheated oven for about 25 minutes, until a toothpick comes out clean. Remove from pan and cool on a wire rack. Cut into wedges and serve.
More Information

large mixing bowl
medium mixing bowl
9-inch round cake pan, greased

Recipe Notes:

You can substitute chopped canned jalapenos, just drain them well.
Recipe by Andrea Meyers at https://andreasrecipes.com/jalapeno-cheddar-cornbread/