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Cheddar Jalapeno Cornbread

Yield: One 9”x 9” pan or 3 mini cast-iron skillets


1 cup Cup4Cup Multipurpose Flour
1 cup cornmeal
2/3 cup granulated sugar
½ teaspoon kosher salt
½ teaspoon baking soda
2 large eggs
1 cup milk
½ cup butter, melted and cooled
1 cup sharp cheddar cheese, grated
3 tablespoons fresh jalapeno, minced


  1. Preheat oven to 350°F.
  2. Spray a 9” x 9” pan or 3 mini skillets with cooking spray.
  3. Combine flour, cornmeal, sugar, salt, and baking soda together in a bowl.
  4. Add eggs, milk and melted butter to the bowl and whisk until well blended. Gently fold in the shredded cheese and minced jalapeno.
  5. Pour the batter into the prepared baking pan(s).
  6. Bake for 28 – 35 minutes or until golden brown.