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Jalapeno Cheddar Corn Bread

This cornbread is savory and spicy, with a touch of sweetness and loads of cheese. You can use any type of cheese, but I prefer the taste of Monterey Jack in this recipe. If you want something spicier, then pepper jack cheese is a great option. Most supermarkets carry pickled jalapenos, but I’ve included an easy ten-minute recipe below if you cannot find any.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings 6 people

Ingredients
  

  • cups Bisquick
  • 1 cup ground cornmeal
  • 1 tbsp cornstarch
  • 1 tbsp dark brown sugar
  • ¼ tsp baking soda
  • 2 cups grated cheddar or Monterey Jack chesee (divided)
  • ½ cup diced pickled jalapenos
  • 1 cup buttermilk
  • 3 tbsp honey
  • 3 large eggs
  • ½ cup butter (melted0

Ten Minute Pickled Jalapenos

  • 2 cups white vinegar
  • 2 cups water
  • 3 cloves garlic (smashed)
  • 4 tbsp sugar
  • 2 tbsp salt
  • 16 Jalapenos peppers thinly sliced

Instructions
 

Pickled Jalapenos

  • Combine all the ingredients except for the jalapeno pepper slices in a pot. Bring to a boil. Add jalapeno slices, stir, and remove from heat.
  • Let sit for at least ten minutes.
  • Remove the jalapenos from the pot to a jar; cover with the brining liquid to fill the jar.
  • Store in the fridge for up to two months.

Corn Bread

  • Preheat the oven to 400ºF, and grease a 9-inch square baking pan.
  • In a large bowl, add one and one-half cups of Bisquick, one cup of ground cornmeal, one tablespoon of cornstarch, one tablespoon of dark brown sugar, and one-quarter teaspoon of baking soda. Stir to combine.
  • Fold in one cup of the grated cheese, and one-half cup of diced jalapenos.
  • In a separate bowl, whisk one cup of buttermilk, three tablespoons of honey, and three large eggs. Slowly whisk in one-half cup of melted butter. Pour the wet ingredients into the dry ingredients and stir until all the dry ingredients are moistened. Pour into the prepared baking pan.
  • Sprinkle the top of the batter with the remaining grated cheese.
  • Bake for thirty minutes or until a toothpick inserted into the center of the cornbread comes out clean. (It may be necessary to place a sheet of tinfoil over the top of the dish during the last ten minutes of baking to ensure the cheese doesn’t burn).
  • Serve and enjoy!
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