Jalapeno Cheddar Homesteader Cornbread

jrbaker 186

This moist corn bread with a crisp, golden crust is great with chili con carne or as stuffing for your holiday turkey.

Modified from: Homesteader Cornbread

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Serving size has been adjusted!

Original recipe yields 15 servings



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  1. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
  2. In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Stir in jalapenos and cheddar cheese. Pour batter into prepared pan.
  3. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.
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My family LOVED this cornbread. I did add a small can of drained, diced jalapenos and some shredded cheddar. This is a great recipe to customize, and will be my staple cornbread from now on. ...

I cut this recipe in half. I only made two small changes and that was using buttermilk instead of regular milk and melted butter instead of vegetable oil. This was a great way for me to use the ...

I liked this recipe because the cornbread held together and didn't fall into crumbles when we buttered the slices. It was just dense enough to be satisfying to bite, and the crust was wonderfull...