Jalapeño Cheddar Cornbread

You will need: One cup of yellow cornmeal, 1/2 cup of Greek yogurt, two eggs, 1/2 cup of butter, 1 cup of flour, 1/2 cup of buttermilk or milk, 1 tablespoon of vinegar, 1/2 teaspoon of baking soda, 2 tablespoons of chives or scallions, 1 teaspoon of salt, 1/2 cup of grated cheddar cheese, 1 teaspoon of garlic powder, 1 teaspoon of salt, 1.5 tablespoons of sugar, 1 teaspoon of onion powder, two large jalapeños


  • In a bowl mix all the dry ingredients: One cup of yellow cornmeal, one cup of flour, 1/2 teaspoon of baking soda, 1 teaspoon of salt, 1 teaspoon of onion powder, 1 teaspoon of garlic powder
  • Mix all the dry ingredients until well combined
  • In another bowl, combine the butter milk and yogurt
  • Add 1/2 cup of Greek yogurt and 1/2 cup of buttermilk or full fat milk and mix very well until they’re well combined
  • In the mixers bowl cream 1/2 cup of softened butter with 1.5 tablespoons of sugar until creamy
  • Add the two eggs and mix until eggs are well incorporated with the creamed butter sugar mix
  • Now add the yogurt and milk mixture to the mixers bowl and mix
  • Stop the mixer and add the chopped jalapeños and chives
  • Add 1/2 cup of shredded cheddar cheese
  • Add 1 tablespoon of vinegar and give it a good stir
  • Add the dry ingredients in two batches
  • After mixing each addition mix the dry and wet ingredients gently until they’re just combined do not over mix
  • Coat the bottom and sides of your skillet with butter
  • Transfer the batter to the grease skillet or pan. I used a 10 inch cast iron skillet
  • With the back of a wooden spoon or spatula spread the batter out in the skillet
  • Bacon in a 375°F preheated oven for about 45 minutes
  • Take out of the oven after 20 minutes and sprinkle the top with shredded cheddar cheese
  • I also put a few jalapeño pepper slices on top
  • Put back in the oven and bake for another 25 more minutes
  • Once out of the oven, let rest on a cooking rack for 15 minutes before cutting it
  • Enjoy!

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