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  • Cooking spray
  • 1 1/2 cups stone-ground yellow cornmeal
  • 1/2 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 egg, lightly beaten
  • 1 1/2 cups buttermilk
  • 1/4 teaspoon hot sauce
  • 1/2 cup (1 stick) unsalted butter, melted and cooled
  • 4 ounces aged extra-sharp Cheddar cheese, grated
  • 1/4 cup minced green onions
  • 2 tablespoons seeded and minced jalapeno peppers


  1. Preheat oven to 425F. Spray an 8-inch square baking pan with cooking spray; line with parchment and spray parchment.
  2. Combine cornmeal, flour, sugar, baking powder, salt and baking soda in a large bowl. Whisk together egg, buttermilk and Tabasco in a medium bowl. Stir in melted butter. Pour wet ingredients into dry; stir just until barely combined, taking care not to overmix. Gently stir in cheese, green onions and jalapeños. Pour into prepared pan; smooth top. Bake 22 to 25 minutes, until top and sides are golden. Let cool in pan 10 minutes and serve warm. Serves 8.

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The recipe was originally published as Jalapeno Cheddar Cornbread on

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