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Jalapeno Cheddar Cornbread

April 23, 2010

As I mentioned yesterday, the perfect side to purple hull peas is cornbread.  I decided this time to make it with a bit of kick, as I had a few jalapenos I’d picked up and not used for…whatever it was I thought I was going to use them for.  And cheddar just goes so well with jalapenos!  This isn’t too spicy a cornbread (in fact, I think I’d add another), so it should be good for even those of the anti-spicy persuasion.  It makes a 10 inch skillet with 6 slices (hey I LIKE cornbread) at 268 calories and 8.4 grams of fat.


  • 1.75 cups lowfat buttermilk
  • 3 oz. 2% cheddar cheese, finely shredded
  • 1.5 cups self-rising cornmeal
  • 2 tablespoons butter or margarine
  • 2 fresh jalapenos, deseeded and deveined, finely diced (DON’T TOUCH YOUR FACE)
  • 2 eggs, lightly beaten


  1. Preheat the oven to 450 degrees.
  2. Cut up the butter and put in your cast iron skillet.
  3. Meanwhile mix the eggs and buttermilk.
  4. Add the cornmeal to the liquid a half cup at a time and stir until well incorporated.
  5. Add the cheese and stir until well incorporated.
  6. Add the jalapenos and stir until well incorporated.
  7. Place the skillet in the oven until the butter has melted and is a little bubbly.
  8. Carefully remove from the oven and use a pastry brush to be sure the melted butter covers everything.
  9. Pour the batter into the pan.
  10. Bake for 30 minutes or until golden brown.

Printable version.


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