Nate loves corn bread. Who doesn’t.

Unfortunately for my waistline, I love all bread. But I do find cornbread to be one of the tastier varieties.

There are so many different types, though. I used to think I preferred the slightly sweet ones to the savory ones, but this recipe changed my mind.

Nate, his brother, and I headed down to his mom’s house in PA for 4th of July weekend. And as is required for this patriotic holiday, we had ourselves a barbecue. I thought this cornbread sounded like a perfect accompaniment to our grillings.

The result was cheesy, slightly sweet, salty, spicy and amazing. Lucky for me, Nate’s mom owns a really old cast iron skillet, but this could easily be made in an 8 inch square baking pan.

Please do yourself a favor and make this ASAP. You will thank me.


Cheddar Jalapeno Cornbread

Taken from  Mad Hungry: Feeding Men and Boys 

Print this recipe!

Serves 6-8

1 cup all-purpose flour
1 cup stone-ground yellow cornmeal
1 tablespoon sugar
1 1/2 teaspoons baking powder
1 teaspoon coarse salt
Pinch of cayenne pepper
1 1/2 cups milk
2 large eggs, lightly beaten
1 1/2 tablespoons unsalted butter, melted
1 cup grated cheddar cheese
1/2 cup corn kernels (frozen, fresh, or left over from a cooked cob)- I used frozen that I got to room temp in microwave
2 tablespoons chopped pickled jalapeños (optional, but highly recommended!)

1. Preheat the oven to 425°F (220°C).

2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and cayenne. Blend in the milk, eggs, and butter. Fold in the cheese, corn, and the jalapeños, if using.

3. Scoop into a well-seasoned 10-inch cast-iron skillet or a buttered 8-inch square baking pan and smooth over the top. Bake for 35 to 45 minutes, until the top is golden brown and a cake tester inserted in the center comes out clean.

Note: Do not overbake or the corn bread will be dry. Cut into wedges or squares and serve hot.

10 Comments

  1. I usually prefer the sweet corn breads too but this one sounds super yummy! I love the addition of the corn kernels. :)

  2. I love polenta bread but I have never attempted this elaborate version. This looks really delicious, moist and fluffy. I should try this

  3. Seriously jonesing for this. I was looking forward to seeing your version. Look at the top, perfectly crackled. Love the pictures. Well, you know I always love the pictures.

  4. I’m usually a sweet cornbread person, too, but this could be converting me. I love the idea of cheese and pickled jalapenos in there. (Especially since I happen to have a jar of pickled jalapenos kicking around the back of my fridge.)

    • Wow, that’s a random refrigerator item :) I was afraid I wouldn’t even be able to find them at the supermarket, but luckily they were there!

  5. u know what’s crazy? i am experimenting with a gluten free cornbread recipe right now and i was telling a friend and she was like, my favorite is cornbread with cheddar and jalapenos. and an hour later, i read this post! lol! this looks delicious amy!!!

    • Hehe, what a coincidence! Hopefully you can de-gluten this :) It should be easy enough to replace the regular flour. Let me know how it goes!

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