Jalapeno Corn Bread with Cheese

cheddar jalapeno cornbread

Jalapeno Corn Bread with Cheese

This Jalapeno Corn Bread with Cheese is a tasty corn bread recipe. Try them in mini muffin tins and serve as appetizers! It has a chile-pepper tang to it, not too hot but very evident nevertheless.
Course Baked goods
Cuisine American
Keyword jalapeno corn bread
Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Servings 3 loaves


  • 2 1/2 cups yellow cornmeal
  • 1 cup stone-ground whole wheat flour
  • 1 tablespoon honey
  • 1 tablespoon salt
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3 eggs
  • 1 1/2 cups buttermilk room temperature
  • 1/2 cup oil
  • 1 1- pound can cream-style corn
  • 6 jalapeno chili-peppers seeded and chopped fine
  • 2 1/2 cups sharp cheddar cheese grated
  • 1 large onion grated


  • In a bowl, stir in cornmeal, flour, honey, salt, baking powder, and baking soda.  In a separate bowl, beat the 3 eggs lightly and then stir in the buttermilk and oil, add this mixture to the first bowl. Stir.
  • Stir in the can of creamed-style corn, add the seeded and chopped jalapeno peppers and then add the cheddar cheese and the grated onion. Mix after each addition, using a wooden spoon.
  • Pour the batter into 3 well oiled, medium-size (8x4-inch)loaf pans and bake at 425 degrees F. for 35 to 40 minutes or until a toothpick placed in the center of the loaves comes out clean.
  • Let the bread stand for 10 to 15 minutes in the pans before turning them out onto wire racks to cool.

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