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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



  • 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


  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.

Abby Thome
By Abby Thome
Abby Thome is a local Cleveland blogger and avid Heinen's shopper with a passion for creating exciting, unique, easy and delicious bites and treats for entertaining her young family and guests!

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