Jalapeño Cheddar Cornbread

A delicious cornbread recipe that is full of flavor

Course Bread
Cuisine American
Prep 30 minutes
Cook 30 minutes
Total 1 hour
Servings 12 large pieces
Calories 437 kcal
Author Michelle


  • 3 cups all-purpose flour
  • 1 cup yellow cornmeal
  • ¼ cup sugar
  • 2 tablespoons baking powder
  • 2 teaspoons kosher salt
  • 2 cups milk
  • 3 extra-large eggs lightly beaten
  • ½ pound unsalted butter, melted, plus extra to grease the pan (2 sticks)
  • 8 ounces aged extra-sharp Cheddar grated, divided
  • 1/3 cup chopped scallions white and green parts, plus extra for garnish, 3 scallions
  • 3 tablespoons seeded and minced fresh jalapeño peppers
US Customary - Metric


  1. 1. Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
  2. 2. Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
  3. 3. Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.
Nutrition Facts
Jalapeño Cheddar Cornbread
Amount Per Serving
Calories 437 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 14g88%
Cholesterol 105mg35%
Sodium 543mg24%
Potassium 389mg11%
Carbohydrates 41g14%
Fiber 2g8%
Sugar 6g7%
Protein 12g24%
Vitamin A 850IU17%
Vitamin C 5.9mg7%
Calcium 286mg29%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.