April 10, 2015

By: Helena Stallings, Culinary Arts Graduate

It doesn’t matter if you are a culinary arts student or in pastry chef school, knowing how to make a good jalapeño cornbread is a trick every good cook should know. In a previous cooking blog of mine, I shared a tailgating chili recipe and the perfect accompaniment to that chili is this cornbread. Start by preheating your oven to 350 degrees, then combine all of your dry ingredients in a medium sized mixing bowl. In a separate mixing bowl combine all of your wet ingredients, then slowly add the wet to the dry and stir until the batter is completely incorporated. When all of the lumps are gone stir in the sharp cheddar, chopped green onions and jalapeños, then allow the mixture to sit at room temperature for 20 minutes. Pour the batter into a greased 9×11 baking dish and bake for 30-40 minutes. Let the cornbread cool for 20 minutes before serving and enjoy!


Jalapeno Cheddar Cornbread Recipe


3 cups AP flour
1 cup cornmeal
¼ cup sugar
2 tbsp baking powder
2 tsp salt
2 cups milk
3 large eggs, beaten
2 stick unsalted butter, melted but not hot
8 oz sharp cheddar, grated
½ cup chopped green onions
3 tbsp cleaned and minced jalapeno peppers, seeds removed
Preheat oven to 350F degrees.



1. Combine sugar, flour, baking powder and salt in a large mixing bowl. In a smaller, separate bowl combine the milk, eggs and butter. Stir the wet ingredients into the dry until most of the lumps have disappeared. Be careful to not overstir! Mix in 2 cups of the grated cheese, the scallions and jalapenos and let mixture sit at room temperature for approximately 20 minutes.

2. Grease a 9X11 baking pan with remaining butter.

3. Pour batter into the pan, get it even and sprinkle remaining cheese on top. Bake for about 30-40 minutes or until a knife comes out clean. Let stand for 20 minutes and then cut into squares. Serve warm with butter.