Tuesday, June 04, 2013

Jalapeño-cheddar cornbread

I am strapped in and ready to ride the southern cooking bandwagon. Even our local liquor store chain is getting in on the action, promoting 'Taste the Spirit of the South' cocktails. I had some leftover buttermilk from my cheddar-olive-chive scones and eggplant and chicken pizza, so I decided to try another recipe from the Double Trouble Kitchen Edition blog: jalapeño-cheddar cornbread, which we ate with chicken wings and greens. The only changes I made to the ingredients, itself adapted from comfortofcooking.com, was to double the amount of cheese, use an old sharp cheddar, and substitute pickled hot pepper mix for raw jalapeño. I also found my cornbread took considerably longer in the oven than the original recipe, probably closer to 25-30 minutes. The cornbread is best straight out of the oven. It's got that delightful granular texture and the distinctly sweet and spicy flavours play off each in every bite.

To make, lightly whisk one egg in a medium-sized mixing bowl. Add 1/3 cup sugar, 1T honey and 1/4 cup melted butter and stir. In a separate bowl, sift together 1/2 cup flour, 1/2 cup cornmeal and 1/4 tsp salt. Fold cornmeal mixture into egg mixture without overmixing.Fold in 3T-4T chopped pickled hot pepper mix and 1/2 cup grated old sharp cheddar.

Bake at 375F for 25-30 minutes or until a toothpick inserted into center comes out clean.


  1. i bet this was super delish!

  2. dude, I MAKE THIS TOO! :) It's so easy and delish :) I'm making baked beans tonight and now I think I shall make a loaf of this to eat with! yum
    ♥ laura
    the blog of worldly delights
    the shop of worldly delights

  3. Okay... I have to admit it, Kat, I was practically salivating just reading about this cornbread, and then I saw the photo! It looks amazing! It doesn't hurt, of course, that it's full of nothing but things I love, but still... the count down until I'm back with my oven is officially on, because I need to try this recipe for myself. Thanks for sharing!


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