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  • Writer's pictureBobbi Jo Lathan

Jalapeño Cornbread

Updated: Dec 31, 2023

Jalepeno cheddar cornbread

You want somethin’ tasty to go with that chili, stew, or gumbo? Then, this ones for you! This recipe came about because I had some left-over cream-style corn and a bunch of fresh jalapenos from my friend Jack’s garden. All I had to do is add a little cheddar cheese and dig in!

Jalapeño Cornbread

Recipe by: Bobbi Jo Lathan

Recipe type: Side Dish

Cuisine: Southern


10 mins


30 mins


40 mins


1 cup corn (fresh [see recipe] or frozen & defrosted or canned)

1⁄2 stick Margarine (softened)

1⁄4 cup Sugar

2 Eggs (beaten)

1 can Evaporated milk

1⁄3 cup Water

11⁄2 cups Yellow Stone Ground Cornmeal

1 tablespoon Baking powder

1 cup Flour

1 cup Grated Sharp Cheddar Cheese

2 Jalapeño Peppers (de-seeded and chopped fine)

1 cup Corn (frozen & defrosted or canned)


  1. Preheat oven to 400º F.

  2. Grease and flour a big ol’ pie pan or just grease up your cast-iron skillet.

  3. Mix all the ingredients together in a large mixing bowl and pour the mixture into your cast-iron skillet.

  4. Lift up and drop the filled pie pan gently on the counter a few times to bring up any air bubbles (be careful, don’t spill!)

  5. Plop it in the oven for 30 minutes or until it rises and turns brown (be sure your oven is hot before bakin’!).

  6. Serve hot or at room temperature. Boy, howdy! That stuff’s good!


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