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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
Author Melissa Sperka


  • 1 1/3 cup plain yellow cornmeal
  • 1 1/3 cup all purpose flour
  • 3 Tbsp sugar
  • 1 Tbsp baking powder
  • 1 1/2 tsp garlic salt
  • 1 tsp 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 Tbsp 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.