Jalapeno-Cheddar Cornbread

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  • 1 1/4 cup yellow cornmeal
  • 3/4 cup unbleached or all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk (regular or low-fat)
  • 1/3 cup corn oil or vegetable oil
  • 2 large eggs
  • 1 (15-ounce) can cream-style corn
  • 2 jalapeños, stemmed, seeded, and finely chopped
  • 1 cup grated Cheddar cheese
  • 1/2 tablespoon Stubb's Bar-B-Q Spice Rub
  • Paprika for garnish


  • Preheat the oven to 350°F. Grease a 7 x 11-inch baking dish

  • Combine the cornmeal, flour, sugar, baking soda, Bar-B-Q Spice Rub and salt in a large mixing bowl and stir well.

  • Measure the buttermilk into a 2-cup measuring cup, measure the oil on top of it, then add the eggs. Beat the eggs into the liquids with a fork. Pour the liquids, creamed corn,  jalapeños, and 1/2 cup of the cheese into the cornmeal mixture. Stir just until mixed. (Do not over beat, or the bread will be tough.) Pour the batter into the prepared baking dish. Sprinkle on the remaining 1/2 cup of cheese and paprika. Bake for 35 to 40 minutes, until a toothpick poked in the center comes out clean. Cool slightly, slice into squares, and serve.

Nutrition information (per Serving)