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Cook: 35 minutes | Servings: 9


This Jalapeño Cheddar Cornbread is rich, moist, and spicy. It’s perfect for pairing with your favorite soup.

  • 1 teaspoon butter
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • 115 g Cheddar, grated
  • 2 jalapeños
  • ½ cup Amasi
  • ½ cup milk
  • 2 large eggs
  • ¼ cup cooking oil

Preheat the oven to 200ºC. Use the butter to grease the inside of a 20 x 20 cm baking dish.
In a large bowl, combine the flour, cornmeal, sugar, baking powder, and salt.
Remove the seeds from one of the jalapeños and finely dice it, then slice the second jalapeño into rounds. Add the diced jalapeño to the bowl with the flour, saving the sliced jalapeño to use as a topping.
Add about ¾ of the grated Cheddar to the bowl with the flour mixture, saving the remaining to use as a topping. Stir the diced jalapeño and shredded cheddar into the flour mixture until evenly combined.
In a separate bowl, whisk together the sour cream, milk, eggs, and oil.
Pour the wet ingredients into the bowl with the dry ingredients and stir just until everything is moist (it’s okay if there are a few lumps).
Pour the batter into the prepared baking dish and spread it out evenly. Top with the sliced jalapeños and the remaining shredded cheddar.
Bake the cornbread for about 35 minutes, or until the center has puffed up and the edges are golden brown.
Slice the cornbread into nine squares and serve warm.

Recipe tested and amended by Bernadene Daniell Prinsloo
Photo: Bernadene Daniell Prinsloo

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