Jalapeño-Cheddar Corn Bread

If you want a little less heat in your corn bread, simply decrease the amount of pickled jalapeño peppers or use 2 tablespoons of fresh jalapeño peppers instead.


12 servings (serving size: 1 wedge)

Recipe from

Oxmoor House

Recipe Time

Prep: 11 Minutes
Cook: 25 Minutes

Nutritional Information

Calories 151
Fat 5.8 g
Satfat 1.4 g
Protein 4.9 g
Carbohydrate 20.3 g
Cholesterol 39 mg
Iron 1.2 mg
Sodium 379 mg
Caloriesfromfat 35 %
Fiber 1 g
Calcium 109 mg


3 tablespoons canola oil
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
2 large eggs
1 cup low-fat buttermilk
2 tablespoons minced pickled jalapeño peppers
1/2 cup (2 ounces) reduced-fat shredded sharp Cheddar cheese


Preheat oven to 425°.

Place oil in 9-inch cast-iron skillet; place pan in oven for 5 minutes.

While pan heats in oven, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, and next 3 ingredients. Combine eggs and buttermilk, stirring with a whisk. Add to flour mixture, stirring just until moist. Stir in jalapeño peppers and cheese. Pour batter into preheated pan.

Bake at 425° for 20 to 23 minutes or until golden. Cut into 12 wedges.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2008
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