Recipe courtesy of
Cornbread is one of those things that go with pretty much anything. Whether it is a bowl of soup or maybe some gumbo or red beans and rice, it is sure to keep everyone happy. The addition of cheddar cheese, diced green chiles and jalapeno peppers makes this bread a little different and a whole lot more flavorful. So give it a try. Enjoy!
I prefer using a fine ground cornmeal in this rather than a stone ground which is much more coarse. I would start with the fine variety and then later you can decide if you want something with a little more crunch.
  • 1 T vegetable oil
  • 1 c fine ground yellow corn meal (175g)
  • 1 c all purpose flour (145g) - See Note
  • Note - One cup of flour is normally 120 grams by weight. If you “scoop” the flour out of a container with a measuring cup, it compacts the flour and you will get more than if you fluff up the flour and spoon it into a measuring cup. The 145 g assumes you scoop the flour from the container. But you are always better to weigh it if you have a scale.
  • 2 t baking powder
  • 1/2 t baking soda
  • 1 t salt
  • 1 T sugar
  • 1/4 t chipotle pepper (or ancho or cayenne pepper) (optional)
  • 1/4 c pickled jalapeños, diced (or 1 whole fresh jalapeño, seeded & diced)
  • 1 4.25 oz can diced green chiles, drained
  • 3/4 c extra sharp yellow cheddar cheese, grated (about 3 oz or 65g)
  • 2 T butter, melted and cooled
  • 2 eggs
  • 1 c buttermilk (265g)
1.  Melt the butter and set aside to cool
2.  In a mixing bowl, whisk together the corn meal, flour, baking powder, baking soda, salt, sugar and pepper
3.  After the butter is cooled, in a separate bowl, whisk together the buttermilk, the eggs and the butter
4.  Have the peppers and the grated cheese ready to add
5.  Add the vegetable oil to an 8 inch cast iron skillet and place the skillet in the oven
6.  Preheat the oven to 400 ° F
7.  When the oven is preheated, add the wet ingredients to the dry ingredients and mix just until incorporated
8.  Fold in the peppers and grated cheese
9.  Remove the pan from the oven and add the batter to the hot pan. Be careful here, everything is very hot. And remember to use a potholder or glove when handling the pan. Sometimes we forget the pan is hot when we see it sitting on top of the stove.
10.  Using a potholder, return the pan to the oven and bake for about 25 minutes. When it is done a toothpick inserted in the center will come out clean. Start checking at 20 minutes.
11.  Remove the cornbread from the oven when it is golden brown and the toothpick comes out clean.
12.  Very carefully, because everything is extremely hot, slide the cornbread out of the pan onto a cooling rack.
It's really hard not to cut right into the cornbread, slather it with a little butter, and eat it. And you can certainly do that. But if you let it sit for about 15 to 30 minutes it will set up a little bit and will slice much better.
Either way, enjoy it with some Red Beans and Rice or whatever your favorite dish is. This will go with anything. Enjoy!
Make It Mine
  • For a breakfast treat, take a slice of cornbread and slice it again through the middle horizontally. Spread a little butter on it and grill it in a frying pan until it is golden brown. Serve it with some scrambled eggs for a very special and easy to make breakfast.