by | Jan 4, 2023

Jalapeno and Cheddar Cornbread

I first created this recipe a few years ago and now it makes an appearance at most picnics and group dinners. It is best eaten on the day but it reheats well in the microwave for a few seconds. It’s also a great option for brunch, served warm with fried eggs and roasted tomatoes.
Prep Time 10 minutes
Cook Time 10 minutes
Course Side Dish
Cuisine Bread
Servings 8 - 10 People


  • 120 g Cornmeal
  • 125 g Plain Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Bi-carb Soda
  • 1 tsp Salt
  • 115 g Butter, melted
  • 40 g Brown Sugar
  • 1 tbsp Honey
  • 1 Egg
  • 250 ml (1 cup) Buttermilk
  • 100 g Grated Cheddar
  • 1 Corn cob, kernels removed
  • 50 g Pickled Jalapeno slices, finely chopped


  • Preheat the oven to 175 degrees centigrade.
  • In a large mixing bowl, combine the cornmeal, flour, baking powder, bi-carb soda and salt.  Stir together with a whisk.
  • In a medium mixing bowl, combine the melted butter, brown sugar, honey, buttermilk. Whisk together thoroughly until everything is combined. Add the egg and whisk thoroughly.
  • Add the corn, cheddar and chopped jalapenos to the dry mixture. Stir together with the whisk. Add the wet ingredients to the dry ingredients and whisk together.
  • Prepare a non-stick tin or baking tray by greasing it with butter. I used a 28cm cast iron pan but you can use a 20cm tin, it will just need to be deeper. Pour the batter into the baking tray and flatten it out so it’s even.
  • Put the tray in the oven and bake for 20-25 minutes or until golden brown and firm and bouncy to the touch.
  • Serve warm with lashings of butter.


You can swap the fresh corn for capsicum or onion. You can even make it without any vegetables. This is a great after school snack or lunch box filler.
Keyword Cheesy, Warm