Go Back
Yummy cornbread topped with salted butter
Tori Hammontree

Jalapeño Cheddar Mexican Cornbread

A cornbread baked in a hot buttery casserole dish with jalapeños, cheddar, and pepperjack cheese.
Print Recipe Pin Recipe
Ingredients Method Notes

Ingredients
  

  • 2 cups White Lily cornmeal
  • 2 jalapeño peppers diced
  • 1/3 cup shredded sharp cheddar cheese
  • 1/2 cup shredded pepperjack cheese
  • 1 1/2 cups buttermilk or regular whole milk
  • 1/2 tbsp salted butter
  • 1 egg

Method
 

  1. Preheat oven to 400 degrees.
  2. Put butter in a medium casserole dish; heat in the oven until melted and hot.
  3. Mix milk, egg, and cornmeal well in a medium bowl.
  4. Finely dice peppers; add to the bowl.
  5. Immediately wash your hands after adding peppers.
  6. Add cheeses; whisk thoroughly until no cornmeal clumps remain.
  7. Once the oven is preheated, pour batter into the casserole dish.
  8. Cook for 30 to 45 minutes until completely golden brown.
  9. Cool completely before serving.

Notes

Enjoy with warm potato, taco, or any type of soup, or chili.
Total time: 30 to 45 minutes.