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Jalapeno Cornbread by

Tags: jalapeno, corn


1 Tbsp canola oil
1 cup cornmeal
1 cup all purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3/4 cup plain yogurt
1/2 cup milk
1 egg
5 Tbsp unsalted butter, melted
Veggie Box jalapenos, diced (to taste!)
1/2 cup Veggie Box corn kernels
1/2 cup grated Monterey jack or cheddar cheese


Put the canola oil in a 9 or 10 inch cast iron skillet and place the skillet in the oven. Heat oven to 400°F with the skillet inside. In a large bowl, whisk together the cornmeal, flour, baking soda and salt. In a separate bowl, whisk together the yogurt, milk, and egg. Pour the wet ingredients into the bowl of dry ingredients and stir to combine. Stir in the melted butter, the chopped jalapeños, corn, and cheese. Once the oven has reached 400°F and the skillet is hot, carefully remove the empty skillet from the oven.  Pour the cornbread batter into the skillet, and smooth the surface with a wooden spoon or spatula. Return the skillet to the oven and bake for 20 to 25 minutes, until lightly browned on top and a skewer inserted into the center comes out clean. Let the jalapeño cornbread rest in the skillet for 10 to 20 minutes before cutting wedges and serving. Remember that the skillet is still very HOT. Serving tip—drizzle with honey! There's plenty of butter in the batter, none extra needed.

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