Thanksgiving: Jalapeno Cornbread

Tuesday, November 17, 2015

With Thanksgiving right around the corner, we are whipping out some of our favorite holiday recipes. One of our favorites is a jalapeno cornbread! The mixture of traditional cornbread with just a slight hint of heat makes this the perfect combination, especially when serving with some butternut squash soup! We had to do some testing today, to make sure it was still as delicious as we remember!


  • -3 c. all-purpose floor

  • -1 c. yellow cornmeal

  • -¼ c. sugar

  • -2 tbsp baking powder

  • -2 tsp salt

  • -2 c milk

  • -3 large eggs-lightly beaten

  • -2 sticks unsalted butter (a little extra to grease your pans!)

  • -8 oz. aged extra-sharp Cheddar, grated & divided

  • -1/3 c. chopped scallions, white and green parts

  • -3 tbsp. seeded and minced jalapeno pepper


1. Preheat oven to 350°

2. Grease a 9x12 baking pan

3. Combine the flour, cornmeal, sugar, baking powder, and your salt in a large bowl.

4. In another bowl, mix together your milk, eggs, and butter.

5. With a large spoon, mix the wet and the dry ingredients together till most of the clumps are dissolved. You don’t want to go too crazy and over mix.

6. Stir in 2 cups of the cheese, scallion and jalapeno mixture.

7. Let the mixture sit for 20 minutes at room temperature.

8. Pour your batter into your pre-greased pan and then sprinkle the remaining cheese and jalapeno mixture on top.

9. Bake for 30-35 minutes, or until you are able to stick a toothpick into the bread and comes out clean.

10. Cut into squares, serve and enjoy!

What are some of your favorite Thanksgiving recipes? Share with us below and @CiscoHomePasadena!