Jalapeno Cheddar Cornbread

I picked up this tasty, jalapeno, cheddar corn bread recipe at a Southern-American style cooking class I recently attended at the beautifully fitted out Williams-Sonoma store in Bondi Junction in Sydney.  We learnt a fantastic array of dishes, including smoked-ribs and creole-blackened snapper, but this comforting, simple cornbread was just possibly my favourite.

The cornbread makes a substantial snack on its own or can be served as an accompaniment to mop up a hearty soup or chilli.


  1. 1 cup ground cornmeal
  2. 1 cup flour
  3. 1 cob fresh corn
  4. 1 Tablespoon baking powder
  5. 1 teaspoon salt
  6. 1/4 teaspoon cayenne pepper
  7. 1/8 cup sugar (about 2 tablespoons)
  8. 1 jalapeno, seeded and finely chopped
  9. 1 mild green pepper, I used a bullhorn pepper
  10. 1/2 red onion, finely chopped
  11. 3/4 cup grated sharp cheddar cheese
  12. 1 egg
  13. 1 cup buttermilk
  14. 2 spring onions (scallions)
  15. 4 tablespoons unsalted butter, melted
  16. Optional – 1/2 teaspoon paprika and/ or 1/2 teaspoon chilli powder.


Preheat oven to 200 degrees celsius (400 F). Grease a cast-iron fry pan or dish – I used a heavy staub oval dish that measures 21 cm in length. You could also use a square cake tin if you don’t have a cast iron dish.

In a large bowl, combine the cornmeal, flour, baking powder, salt, cayenne , salt, sugar, jalapenos, red onion and cheese. (and chilli powder and paprika if you are using them – I added extra spice as my jalapeno was not too spicy).

In another bowl, mix together the egg, buttermilk, melted butter until just blended. Use a grater to grate the fresh corn cob into this mixture. (The original Williams-Sonoma recipe didn’t call for fresh corn, but at the class we grated in a corn cob or two which gave the cornbread a wonderful moist texture).

Fold the wet mixture into the dry mixture until the batter is blended and no lumps remain.

Spoon the batter into the prepared dish. Bake for 20 – 25 minutes or until a skewer inserted into the cornbread comes out clean.


Cut the corn bread into wedges and serve warm or cold. 




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