Jalapeño Cornbread

From Recipe Box

Note: If making for Jalapeño Cornbread Stuffing, double the batch!


  • 1 1/2 Cups unbleached all-purpose flour
  • 1 cup Cornmeal
  • 2 Tsp Baking powder
  • 1/4 Tsp baking soda
  • 1/8 Tsp cayenne pepper
  • 1/2 cup pickled jalapeños, finely chopped
  • 1 tsp Diamond kosher salt
  • 3/4 cup fontina cheese
  • 3/4 cup sharp cheddar, shredded
  • 1/3 cup parmesano reggiano, shredded
    • Regular parmesan cheese works but if you use the plastic container "shaky cheese" a small piece of my soul will die.
  • 1/4 Cup light brown sugar, packed
  • 3/4 Cup frozen corn kernels, thawed
  • 1 cup buttermilk
  • 2 large eggs
  • 8 tbps unsalted butter (1 stick), melted and slightly cooled


  1. Heat oven to 400°F. Spray 8-inch square pan with nonstick spray or grease with a bit of butter.
  2. In large bowl whisk together flour, cornmeal, baking powder, baking soda, cayenne, jalapeño, salt and cheeses until combined. Create a well in the center of the mixture; set aside.
  3. In food processor or blender, combine brown sugar, corn and buttermilk, pulse for about 5 seconds. Add eggs and process/blend until combined, about 5 seconds longer. A few corn bits will remain, this is cool, texture is good. Pour mixture into well of dry ingredients and fold dry ingredients into wet. Try not to overwork the flour. Add melted butter and continue folding until dry ingredients are just hydrated. Pour batter into prepared baking dish; smooth top with spatula.
  4. Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes. Cool on wire rack 10 minutes; remove from pan and allow to cool completely, about 25 minutes.