Jalapeno and Cheddar Cornbread

"Flavorful with chiles, this would go great with ham & beans or grilled steak."
photo by Starrynews photo by Starrynews
photo by Starrynews
photo by PalatablePastime photo by PalatablePastime
Ready In:




  • Preheat the oven to 375°F.
  • Lightly grease an oblong 9 x 11 baking pan or coat with cooking spray.
  • In a large mixing bowl, combine cornmeal, salt, sugar, and baking soda.
  • Stir in cheese, corn, jalapeños, buttermilk and eggs, just enough to blend.
  • Stir in the melted butter.
  • Pour the batter into the pan and bake for 30-35 minutes, or until the cornbread is golden and an inserted toothpick comes out clean.
  • Remove from oven and let cool in pan 15 minutes then cool on wire rack.

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  1. A very nice bread recipe. I made the cornbread as per directions, except I cooked it in 2 cast iron skillets with a little fat. I put the skillets in the oven and got the fat very hot, then added the cornbread mixture. The bottom of the cornbread turns out crisp, which helps hold it's shape when cut. We absolutely loved the flavor of this cornbread. Spicy and totally irresistable. Thanks for sharing this keeper.
  2. There are so many variations of corn bread, and this is yet another wonderful one! It's got that grainy, crumbly texture. It's so flavorful. I thought I had creamed corn on hand, but no. So, since I learned that canned cream corn is merely split corn kernels, I processed my whole kernel corn briefly in my mini-prep and it worked beautifully. Thanks Sue L!
  3. Great base recipe! I used fresh jalapeños and topped with green chilies.....it was amazing....I also made my own buttermilk and cream corn
  4. Very nice result both visually and taste-wise. I used maple syrup instead of sugar and only 1/2 cup of butter - would do those things again. Would use more jalape
  5. I was looking for a unique Mexican corn bread recipe and came across this one. I've tried other very good recipes before, but this one is different as it doesn't use flour. As a result it is verrrrry corny--lol! No pun intended. Seriously, though I found it to be quite addicting and is now my favorite recipe for "Mexican" corn bread. One thing I did change was to add a couple tablespoons of sugar for a sweeter but not too sweet bread.


  1. Very nice result both visually and taste-wise. I used maple syrup instead of sugar and only 1/2 cup of butter - would do those things again. Would use more jalape
  2. Sue L., this Jalapeno and Cheddar Cornbread recipe was sooo delicious! I used a cast-iron skillet, cut back a bit on the Jalapenos and added the juice from the jar of Jalapenos instead. The juice gave the cornbread such a delicious taste without the heat!! I had to bake 40-45 minutes in my oven but the end result was tatsy!! Thanks Sue L.!!


I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
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