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Roasted Jalapeño + Cheddar Corn Bread


2-4 Jalapeño Peppers, roasted, skin removed, chopped

4oz Cheddar Cheese, grated or chopped fine

1 Tablespoon Lard or Butter

2 cups Corn Meal

1 Tablespoon Sugar

1 teaspoon Baking Powder

1 teaspoon Kosher Sea Salt

2 eggs

2 cups Buttermilk


  • Pre-heat oven to 450 degrees.

  • Rub 9" skillet or baking pan (cast iron skillet is best if you have it) with fat (butter or lard)

  • Mix all other ingredients until smooth (batter will look very thin, as this corn bread has no wheat flour).

  • Pour batter into prepared pan and bake for 25-30 minutes. If the top of the corn bread is getting too brown, cover loosely with foil. An inserted toothpick will come out clean when done.

Makes 6 -12 servings, depending on serving size.

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