Jalapeño Cornbread Recipe

Cornbread with beans

Greater Boston Gala Girls


  • 1 ¾ cup yellow cornmeal
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 eggs
  • 1/3 cup vegetable oil
  • 1 cup buttermilk
  • 1 cup grated Cheddar cheese
  • 4 jalapeños, seeds removed and chopped

A moist and delicious cornbread with a kick, thanks to the addition of sliced jalapeños.

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Preheat oven to 400 degrees. In a large bowl, combine the cornmeal, baking powder, baking soda, and salt. In a separate bowl, whisk the eggs, and then add the oil and buttermilk. Add the liquids to the dry ingredients and just combine. Add the cheese and jalapeños and gently mix until incorporated. Pour into greased baking pan. Bake for 20-25 minutes, or until a tester inserted in the middle comes out clean.

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