Thursday, November 8, 2012

Jalapeno and Cheese Cornbread

I'm no cornbread expert but I love this recipe! It's a little spicy and the cheese  adds great flavour. It's even better the next day. We ate it with home made baked beans but the next day it was also great along side a spinach salad. If there were any left over my plan was to make them into croutons....maybe next time.
You know it's good when they can't wait for the photo shoot to end!


2 cups cornmeal
2 1/2 cups milk
1-1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup white sugar
2 eggs
1/2 cup butter, melted
2 large jalapeños
1 c grated sharp cheddar
1/3 c grated Parmesan


  1. Preheat oven to 375 degrees F.
  2. Grease a 9x13 inch baking pan.
  3. In a bowl, combine cornmeal and milk; let stand for 10 minutes. Stir after 5 minutes. 
  4. In a large bowl, whisk together flour, baking powder, salt and sugar. 
  5. Add the cornmeal mixture, eggs and melted butter into the dry ingredients. Beat on medium speed for 5 minutes.
  6. Stir in jalapeños and cheeses.
  7. Pour batter into prepared pan.
  8. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.


  1. Jalapeno and cheese? An interesting flavor. I bet it's deliciously good with so much flavor. :)

  2. Jalapeno and cheese is an irresistible combination. Its no wonder this did not last long enough to be turned into croutons