Cornbread With Jalapeno and Cheddar Cheese

READY IN: 30mins
Recipe by Rita1652

You can omit the jalapeno and or cheese. They have a nice kick to them. I am removing Trans fats from my recipes for better health. This originally had shortening and now replaced with a healthier choice of oil.

Top Review by Shannon Cooks

This is the best jalapeno cornbread recipe I have ever made, hands down. Baked perfectly, no sticking to the pan, and the perfect consistency, moist yet dense. Followed exactly as written but added 1 cup corn kernels as another reviewer suggested. Also, I didn't have fresh jalapeno on hand so I used about 1/4 cup diced canned jalapeno (the kind that they put on nachos at baseball games). PERFECT! I think that I may even put more jalapeno in next time, but this is a personal preference as I love my food super spicy. This was a hit with chili.

Ingredients Nutrition


  1. Mix corn meal, flour sugar, baking powder and salt.
  2. Cut in oil till crumbly.
  3. Mix in jalapeno and cheese.
  4. Mix in egg and milk till just blended do not over mix.
  5. Pour batter into a greased hot cast iron pan.
  6. Bake in a preheated oven 400 degrees for 20 minutes.

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