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Jalapeno Cheddar Cornbread

Prep Time:45 Minutes
Cook Time:35 Minutes

Nutritional Information

Jalapeño cornbread is a classic that packs a little bit of a kick.


  • 3 cups flour
  • 1 cups yellow cornmeal
  • sugar
  • .25 cup sugar
  • 2 Tbs. baking powder
  • 2 tsp. kosher salt
  • 2 cups milk
  • 3 whole egg, beaten
  • 2 stick unsalted butter, melted
  • 8 ounces cheddar cheese, grated and divided
  • .25 cup scallion, chopped
  • .5 cups jalapenos, seeded and minced


  • 1. Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
  • 2. Meanwhile, preheat the grill to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
  • 3. . Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Grill on indirect heat for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828