Recipe of The Month: Jalapeno Cheddar Cornbread

 A St. Patty's Day Spicy Snack



1 cup yellow cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

3 tablespoons granulated sugar

½ teaspoon salt

1/3 cup + 2 tablespoons salted butter, divided

1 cup buttermilk

2 eggs

1 ¼ cup grated cheddar cheese, divided

2 fresh jalapenos, one roughly chopped, the other, sliced

¼ cup sliced pickled jalapenos, roughly chopped



STEP 1: Assemble your ingredients; place a cast iron pan on the grill, close the lid, and preheat to low.

STEP 2: In a medium bowl, whisk the cornmeal, flour, baking powder, sugar, and salt together. Melt 1/3 cup of the butter, and let it cool for a few minutes. Whisk the buttermilk and eggs together in another bowl, and slowly whisk in the melted butter. Transfer the mixture to the bowl with the dry ingredients, and stir, just until combined. Stir the chopped jalapenos (not the sliced one!) and 1 cup of cheese in to the batter.

STEP 3: Melt the remaining butter in the preheated pan, turning the pan to coat. Spoon in the batter, and then smooth it out with a silicone spatula. Sprinkle the remaining cheese and sliced jalapenos over top.

STEP 4: Close the lid and bake for 20 minutes. Insert a toothpick in the centre of the cornbread; when you remove it, the toothpick should come out clean – or with a couple little crumbs attached. If there is any raw batter on the toothpick, close the lid and cook for another 5 minutes. Remove the pan from the grill, cut into slices and serve warm.

And there you have it, a cheesy, spicy delight. 



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