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Recipe for Jalapeno Pepper-Jack Cornbread

Jalapeno Pepper Jack Cornbread

Course Bread
Cuisine American
Keyword jalapeno-pepper-jack-cornbread
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings 9 servings
Calories 387kcal
Author Melissa Sperka


  • 1 ⅓ cup plain yellow cornmeal
  • 1 ⅓ cup all purpose flour
  • 3 tablespoon sugar
  • 1 tablespoon baking powder
  • 1 ½ teaspoon garlic salt
  • 1 teaspoon ground cumin
  • 2 cups shredded pepper jack cheese
  • 1 large jalapeno pepper seeded and finely diced
  • 1 small sweet onion finey diced
  • 3 large eggs
  • 1 cup buttermilk
  • 1 cup cream style corn
  • 4 tablespoon butter


  • Preheat the oven to 425° and butter the sides and bottom of a 9 x 9 inch non-stick baking pan. Set aside. 
  • In a large mixing bowl, sift together the yellow cornmeal, all-purpose flour, baking powder, granulated sugar, garlic salt and ground cumin.
  • Add the shredded pepper-jack cheese, diced jalapeno and sweet onion. Mix until evenly distributed.
  • In a separate bowl, whisk together the eggs, buttermilk, cream corn and melted butter.
  • Add the wet ingredients to the dry ingredients. Mix until all of the ingredients are fully moistened.
  • Spread the batter evenly into the prepared pan. Bounce the pan on the counter a few times to settle the batter and release air bubbles.
  • Bake the cornbread for 30 minutes until the top is golden and a toothpick inserted into the center shows moist crumbs. Rest for 10 minutes before serving.


Serving: 1piece | Calories: 387kcal | Carbohydrates: 46g | Protein: 14g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 705mg | Potassium: 401mg | Fiber: 3g | Sugar: 9g | Vitamin A: 524IU | Vitamin C: 5mg | Calcium: 302mg | Iron: 3mg