Sweet Cheesy Jalapeno Cornbread

Diane Hopson Smith


Cornbread is my absolute weakness. Nothing could be better than a hot slice of moist crispy edged cornbread slathered in butter.

Today I wanted a spicy cornbread to go with our Santa Fe Soup. This cornbread was an excellent choice for our soup.

I could have made a meal on the cornbread alone. It has a moist inside and crispy outside. A little sweet with just a little heat. Oh my, how I love this cornbread!

Hope you enjoy!

Inspired from Archie Timmons recipe on Allrecipes.

★★★★★ 1 vote
a bunch
5 Min
15 Min


1 1/2 c
self-rising cornmeal
1/2 c
all purpose flour
4 Tbsp
2 tsp
baking powder
1 tsp
baking soda
1 tsp
2 large
1 c
buttermilk (add more buttermilk if needed)
1/4 c
olive oil, extra virgin
3 large
jalapeno peppers, seed and chopped fine (about 1/2 cup)
8 oz
cheese, shredded (i used sharp cheddar)


1Preheat oven to 475 degrees.

NOTE: I use cast iron to bake my cornbread. I add oil to the bottom of the pan, sprinkle a little cornmeal in pan and put in the oven while it's preheating. I then mix up my batter. Once the cornmeal start to brown, it's time to pour the cornbread batter into the pan. It should sizzle like it's frying once the batter hits the hot pan.
2In a medium size mixing bowl, whisk together all dry ingredients. Add eggs, buttermilk and EVOO; mix well by hand.
3Stir in jalapeno peppers and cheese.

NOTE: When working with any HOT pepper, wear gloves. Never handle hot pepper with your bare hands and then put hands around you face and eyes.
4Pour into hot cast iron skillet. Bake 13 to 15 minutes until a nice golden brown.

This recipe made one 10-inch skillet AND one 8-wedge cornbread skillet.
5Excellent cornbread to serve with Healthy Sante Fe Chicken Soup or any soup or chili for that matter.

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Bread
Regional Style: American