Recipe courtesy of B. Smith

Jalapeno Cornbread

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  • Total: 1 hr 20 min
  • Prep: 30 min
  • Cook: 50 min
  • Yield: 12 servings
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2 cups yellow cornmeal

1 cup all-purpose flour

1 1/2 tablespoons baking powder

1 1/2 teaspoons salt

2 tablespoons dark brown sugar

3 large eggs

1 1/3 cups milk

1/2 cup unsalted butter, melted

1 cup sweet corn kernels, canned and drained (if you are using frozen corn, make sure it is thawed)

1/2 cup grated cheddar cheese

1/2 cup grated carrots

1/2 cup grated onion

1/4 cup finely chopped fresh jalapeno pepper


  1. Preheat the oven to 400 degrees F. Grease a 10-inch cast iron skillet.
  2. In a large bowl, stir together the cornmeal, flour, baking powder, salt, and brown sugar. Whisk the eggs, milk and melted butter in a medium size bowl, and stir this into the dry ingredients. Add the corn, cheese, carrots, onion, and jalapeno pepper, and stir to thoroughly combine.
  3. Pour the batter into the skillet and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool.