Roasted Jalapeno and Cheese Cornbread

"This cornbread is best served freshly baked. The roasted peppers provide a light heat, a good strong cheddar is best for full flavour. I sometimes add two tablespoons of finely chopped onion along with the peppers. Source: Homemakers magazine"
photo by Lalaloula photo by Lalaloula
photo by Lalaloula
Ready In:
1 cornbread




  • Prepare peppers: over grill or under broiler, roast peppers until skin is charred, transfer to covered bowl and let cool. Peel, seed and chop finely. Set aside.
  • In 425 degree oven, heat 8 or 9 inch cast-iron skillet while you prepare the batter.
  • Batter: in saucepan, bring milk to boil, stir in prepared peppers. Remove from heat and let stand until at room temperature, beat in egg and melted butter (or oil).
  • In a large bowl, whisk together cornmeal, flours, sugar, baking powder, cumin and salt; stir in milk/pepper mixture until just blended.
  • Fold in cheese.
  • Remove heated skillet from oven and grease with a little oil, scrape in batter, smooth top.
  • Return to oven and bake until golden brown on top and bottom, approximately 25 minutes.
  • Let cool in skillet for 10 minutes, with offset spatula, loosen bottom of bread and remove from skillet. Serve warm. Enjoy! .

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  1. WOW great recipe....I do love this type of cornbread and this one works well. Thanks for the great recipe.
  2. This cornbread was totally awesome! The jalapeno added such a great flavour and I really enjoyed the soft yet crusty texture! The dough was easy to work with and your directions super to follow. <br/>THANK YOU SO MUCH for sharing this special recipe with us, Elly!<br/>Made and reviewed for your Cookathon in the Canadian Forum November 2010.


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