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5 from 1 vote

Jalapeno Cheddar Cornbread

This kickin' cornbread is packed with plenty of jalapeno heat and loaded with lots of melty cheddar cheese---perfect alongside hot bowls of chili for the Superbowl!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 servings


  • 1-1/2 cups white whole wheat flour
  • 1 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup frozen sweet corn thawed
  • 1/4 cup honey
  • 1 cup buttermilk
  • 1/4 cup sour cream
  • 2 large eggs
  • 1/4 cup melted butter
  • 1 jalapeno pepper seeded and finely minced
  • 1 cup shredded cheddar cheese


  • Preheat oven to 400F. Line an 8-in baking pan with tin foil and lightly grease. Set aside.
  • In a large bowl, whisk flour, cornmeal, baking powder, baking soda, and salt.
  • Place thawed corn and honey in a food processor. Pulse several times until smooth (mixture will still be slightly chunky) Add buttermilk, sour cream, and eggs to mixture and pulse several times until combined.
  • Make a well in the center of dry ingredients and add liquid mixture. Gently fold several times until smooth. Fold in melted butter, jalapeno pepper, and cheese.
  • Spread batter evenly into prepared pan. Bake cornbread at 400F 20-25 minutes or until a toothpick comes out clean. Cool cornbread slightly on a wire cooling rack before cutting into squares. Serve warm with honey if desired.


Store cornbread in an airtight container at room temperature up to 4 days.