Saturday, February 13, 2010

Cheddar and Jalapeno Buttermilk Cornbread

Tonight, I made Black-eyed Peas Soup and wanted to make some homemade cornbread to accompany it.  I found this recipe at AllRecipes and made some adjustments.  My favorite thing about this cornbread is the ooey chunks of gooey cheese that you bite into.  YUM! 

Printable Recipe


1/2 cup butter
1/2 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
4 ounces sharp cheddar cheese chopped in small chunks
1 jalapeno pepper chopped
1/2 cup frozen corn


1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan or deep dish pie plate.

2. Melt butter in microwave and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into butter and egg mixture. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Fold in cheese, peppers and corn.  Pour batter into the prepared pan.

3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.


  1. that looks YUMMY! (and I don't even really like jalepenos!) going to have to try that one!

  2. It was not spicy in the least bit. Just make sure you take out the ribs and seeds if you don't want the spice. I don't like too much heat but love the flavor of the jalepenos so I think I will actually put two of them in next time. You could just leave them out ocmpletely and this bread will be delicious!