Friday, September 14, 2012

Jalapeno Cheddar Cornbread

Cornbread is one of my very favourite savoury bread. I have made a few recipes and constantly on the look-out for other good cornbread recipes. Those that I have made so far are all very good. When I saw this cornbread recipe over at girl versus dough, I knew that I MUST bake it! Firstly, again, yes, I love cornbread, secondly jalapeno is my favourite ingredients, in any savoury breads or dishes! Not to mention that corns are my favourite too and my family loves scallions, I even have some lovely scallions growing in my garden. And cheese, need I say more? Haha! Looks like, I have a lot of favourites! When they all come together in one bake, it spells out Yumminess!

A slice of yumminess!  :)

Usually cornbreads are really easy to make, just like this one. The dry ingredients are whisked in a large mixing bowl, and the wet ingredients in another. Put the wet ingredients into the dry ingredients, stir to combine and add in the rest of the ingredients like scallions, chopped jalapenos, cheese and corn. This recipe requires the batter to rest for 10 minutes before baking. Maybe to soften the cornmeal a little before baking?

The original recipe is called Jalapeno Cheddar Skillet Cornbread and it is baked in a cast iron skillet. I do not have any cast iron skillet [er... any sponsors?? :-) ] so I used a 7" square baking pan for half a recipe. Some changes which I've adapted are, I omitted the salt since I used salted butter, and note that the cheese are usually quite salty. To substitute the buttermilk, I use a mixture of homemade yoghurt and milk, (ratio 2:1).  More cheese are sprinkled over the top of the batter along with some sliced jalapenos before baking.

As soon as the pan goes into the oven, boil some water, make a pot of tea, you would want to enjoy your cornbread with that cup of tea, trust me, you would thank me later!  

Freshly baked Jalapeno Cheddar Cornbread. I sliced it to 8 rectangular pieces.

About 20 minutes after baking, it's taste-testing time!  As soon as the knife cuts into the bread, I knew that this is a winner! It is so soft and tender! It has a beautiful sunny colour and looks so good! 

The first bite, oh my! so delicious, finished the first piece before continuing on with the photographs! It is so moist, soft, tender, with that wonderful cheezy taste of the Cheddar and the Jalapeno are not spicy at all, even my son ate it without any complaints, the only thing he says was "Mmm... very good"! I love the corns that has softened during baking, and the scallions adds a wonderful aroma to the bread.

At first, I did intend to make some chili to go with the cornbread, but that intended chili was "abandoned" when I find that I do not have certain ingredients which I thought I had in my pantry! But then, these cornbreads are truly delicious eaten on its own! I finished two slices with  two cups of tea for my lunch, and it was a very satisfying lunch! I'll be making this again definitely! And hopefully with some chili to enjoy it together! Thank you, Stephanie for sharing this lovely recipe.

I'm linking this post with the following :

The measurements below are adapted for half a recipe, for the full original recipe, please visit girlversusdough.
Jalapeno Cheddar Cornbread
3/4 cup all-purpose flour
3/4 cup finely stone-ground cornmeal
1 tbsp granulated sugar
1/2 tbsp baking powder
3/4 tsp salt (I omitted this, as I use salted butter)
3/4 cup buttermilk
3/4 stick (95gm) butter, melted and cooled
1 large egg
1/2 cup shredded sharp cheddar cheese, plus extra for sprinkling
2 scallions, chopped
1/4 cup frozen corn, thawed
3 medium jalapenos, one seeded and finely chopped, two sliced in rounds and seeded

  1. Preheat oven to 350F. Grease and line a 7" square cake pan.
  2. Whisk together flour, cornmeal, sugar, baking powder and salt (if using) in a large bowl. 
  3. In a separate bowl, whisk together buttermilk, butter and eggs.
  4. Stir the wet ingredients into the dry ingredients and mix until well combined.
  5. Add 1/2 cup cheese, scallions, corn and chopped jalapenos to the batter and stir to combine. Let rest for 10 minutes.
  6. Pour batter into prepared pan and top with remaining cheese and sliced jalapenos. Bake until edges are golden brown and toothpick inserted in the centre comes out clean, about 30 minutes. Cool pan on wire rack for 15 minutes, slice and serve.


  1. Oh, I LOOOOVE cornbread, especially when it's that soft and moist looking. I love the addition of cheddar and jalapenos. Thanks so much for baking with our featured bread blog this month and adding it to the BYOB basket, Joyce! =)

  2. Love the look of the jalapeno circles and their placement!

  3. WOW!!! Looks so tempting with jalapenos.

  4. "ngam lah" it's early in the morning & I still haven't had my breakfast, can you pass me 1 slice please!

  5. this looks stunning - I want a great big piece of it now! LOVE the jalapeno's
    Mary x

  6. Looks so good, Joyce!! Love the jalapenos on the bread, so nicely laid out. The texture is so moist and fluffy too.

  7. Awesome and so tempting :) Loved Jalapenos on the top.. :) Bookmarked it :)

  8. The first time (and last!) I made cornmeal bread, it was so crumbly I can hardly cut through it with a knife! I am so going to try this recipe too! Looks so good and you giving super good reviews, I am sold! Lol!

  9. Joyce , I'll make this deliciousness next week ! :D Will add some bacon ! DROOL !!!!!

  10. i want to make another savoury cake and hopefully cornbread will be the next! the way you described the bread is so tasty..oh my! some cornbread pls!!

  11. Hehehe I also baked a cornmeal bread today!! Yours indeed looks very moist!

  12. So nice to break bread with you for #TwelveLoaves. Gorgeous and luscious cornbread with a little kick;)Happy baking!

  13. Looks very moist! Most cornbread recipes are too dry. This looks great! Will have to try it. Hubby loves jalapenos :o)

  14. Fantastic! This cornbread looks great with lovely moist! We LOVE cornbread & this a recipe that I will try without fail! Thanks for sharing! Have a lovely weekend, Joyce! :)

  15. You know a recipe is delicious when we have to stop photography in order to finish the first piece :)

    This looks wonderful! I'm a cornbread lover too and can't wait to try this.

  16. Luce exquisito y húmedo una delcia,abrazos hugs,hugs.

  17. Joyce, i think this gonna be in my 'have to do soon' list
    looks yum! :)

  18. Hi Joy,
    We are going to love your Jalapeno Cheddar Cornbread, it looks delicious! Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  19. Cheddar cornbread: sounds delicious!

  20. Eileen, Hundred Eighty DegreesSunday, September 16, 2012

    Sound like this is one recipe cannot be missed :) the look is so tempting , how I wish I can have one slice now: ) have a beautiful Sunday: )

  21. Hi,

    Sorry, but between this recipe and the Chilli Corn Bread, which is more tastier?

    Sorry again, blame it on the cornbread; I just have some for just one recipe!

  22. looks so beautiful and must be tasty too!