Publix Aprons

Cheddar and Jalapeño Cornbread

Cheddar and Jalapeño Cornbread
Total Time:
50 minutes
Active Time:
15 minutes


3 jalapeño peppers, finely chopped
1/2 small yellow onion, finely chopped
4 oz sharp cheddar cheese, shredded
Cooking spray
1 1/2 cups buttermilk
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1/4 teaspoon garlic powder
2 eggs, beaten (or 1/2 cup egg substitute)


  1. Preheat oven to 400°F. Chop jalapeños and onion; shred cheese (1 cup). Coat 9–inch square baking dish with spray.
  2. Place jalapeños, onions, and buttermilk in small saucepan; simmer 3 minutes, stirring occasionally. Remove pan from the heat; let cool 5 minutes.
  3. Combine remaining dry ingredients in large bowl. Whisk eggs and cheese together in second bowl; stir buttermilk mixture in slowly. Add wet ingredients to dry ingredients; stirring until combined.
  4. Pour batter into prepared dish; bake 30–35 minutes, or until a toothpick inserted in the center comes out clean. Slice and serve.

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Nutritional Information

CALORIES (per 1/6 recipe) 300kcal; FAT 11.00g; SAT FAT 6.00g; TRANS FAT 0.00g; CHOL 85mg; SODIUM 860mg; CARB 38g; FIBER 2.00g; SUGARS 5g; PROTEIN 12g; CALC 20%; VIT A 0%; VIT C 0%; IRON 15%

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