Jalapeno Cheese Cornbread

Ron Goodwyne

"Warm, moist southern cornbread with a twist"
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Serving size has been adjusted!
Original recipe yields 6 servings

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  • Prep

  • Cook

  1. Preheat over to 450 degrees
  2. place seasoned cast iron skillet in oven to heat
  3. add cornmeal mix and cheese to a large mixing bowl
  4. in a separate bowl whisk eggs and jalapeno peppers together
  5. add 1/2 cup buttermilk to egg mixture and whisk
  6. add egg mixture to cornmeal and cheese in large bowl and mix
  7. add enough buttermilk to make batter the consistency of thick pancake batter.
  8. remove heated skillet from oven
  9. add 1 tbsp margarine to skillet and spread over bottom
  10. pour batter in skillet and place in oven
  11. bake until top begins to brown
  12. remove skillet from oven and turn cornbread onto a plate, brown side down
  13. Serve immediately


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