Jalapeno Cheddar Cornbread

Sweet and Spicy Jalapeno Cheddar Cornbread is an easy to make recipe that goes perfectly with any meal that needs spiced up. It's delicious any time of year and makes enough to feed a good-sized crowd.
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Servings 24
Author Hostess At Heart


  • 3 cups All-Purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup sugar
  • 2 tablespoons baking powder
  • 2 teaspoons kosher salt
  • 2 cups milk
  • 3 large eggs lightly beaten
  • 1 cup unsalted butter 2 sticks, melted
  • 8 ounces sharp cheddar grated and divided.
  • 1/3 cup chopped scallions white and green parts, plus extra for garnish, 3 scallions
  • 3 jalapeno peppers seeded and minced


  • Combine the flour, cornmeal, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter.
  • Using a wooden spoon, stir the wet and dry ingredients together until just combined. Don't over mix. Mix in 2 cups of the Cheddar cheese, scallions and jalapenos. Allow to sit at room temperature for 20 minutes.
  • Preheat the oven to 350 Degrees F. Grease a 9x13 inch baking dish.
  • Pour the batter into the prepared dish. Sprinkle with the remaining grated cheese and extra chopped scallions.
  • Bake for 30 to 35 minutes. Serve warm or at room temperature.


Adapted from Barefoot Contessa at Home, Food Network


Serving: 24g | Calories: 218kcal | Carbohydrates: 21g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 53mg | Sodium: 272mg | Potassium: 193mg | Fiber: 1g | Sugar: 3g | Vitamin A: 426IU | Vitamin C: 2mg | Calcium: 143mg | Iron: 1mg
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