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Jalapeño Cheddar Corn Bread

The following recipe and photography were provided by local blogger Abby Thome of The Thome Home.

Kick off the cold weather season the right way by pairing your favorite soups, stews and chilis with this homemade corn bread.

Jalapeno Cheddar Corn Bread with Soup

Made in a cast iron skillet with traditional ingredients, I kicked things up a notch (literally) by adding jalapeños for a boost of heat!

Equally easy and delicious, this is a side that will earn a permanent spot in your baking repertoire.

Jalapeno Cheddar Corn Bread
Jalapeño Cheddar Corn Bread

Servings:
12

Ingredients

  • 1 1/2 cup buttermilk
  • 2 eggs
  • 1/4 cup vegetable oil
  • 1 1/2 cup flour
  • 1 1/2 cup cornmeal
  • 1 tsp. salt
  • 3/4 cup sugar
  • 1 1/2 Tbsp. baking powder
  • 1 can Heinen's Creamed Corn
  • 1/2 can Heinen's Sweet Corn, drained
  • 1 cup shredded cheddar cheese
  • 1/4 cup jalapeño juice, from jar
  • Sliced jalapeños, for topping

Instructions

  1. In a large bowl, whisk together the buttermilk, eggs and vegetable oil.
  2. Add the flour, cornmeal, sugar, salt and baking powder and stir until incorporated.
  3. Stir in both cans of corn, the cheddar cheese and the jalapeño juice.
  4. Pour batter into a generously-greased cast iron skillet and top with sliced jalapeños.
  5. Bake at 350˚F for 45-60 minutes.

Jalapeno Cheddar Corn Bread

Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.

Heinen's logo in black
By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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