Cheesy Jalapeno Cornbread

Yes, folks … it’s that time again … time for another installment of The Secret Recipe Club!

Faithful readers of Rhubarb and Honey know that I’ve been participating in The Secret Recipe Club for the last few months. The idea of The Secret Recipe Club is similar to other blog exchanges in that each participating blogger is assigned another participating blog to make a recipe from, but the twist with The Secret Recipe Club is that you can’t tell anyone whose blog you have—shhhh, it’s a secret!—until you finally post about the blog you were assigned and the recipe you chose. It’s been a great way to “meet” other food bloggers and expand my blog readership as well. If you’re a food blogger, I highly suggest you join.

This month, my Secret Recipe Club blog assignment was The Yummy Life, a fun blog authored by Monica, a blogger who loves spicy food and hates raisins in baked goods. When I first arrived at Monica’s blog, I started looking through all her posts and found not only lots of delicious recipes, but fun craft ideas, lots of gift ideas, and even household tips … it’s chock-full of information!

After choosing the recipe I wanted to make, I decided to check out Monica’s “about page” … and lo and behold, she’s from St. Louis as well! I guess it’s not such a small world after all!

So, are you curious what recipe I chose? Well, I recently made a slightly unique version of pork and beans … and what goes better with that than cornbread. Monica had a delicious looking recipe for “cheesy jalapeno cornbread” so that’s what I chose.

As suspected, this cheesy, spicy cornbread was delicious. My only critique was that it needed a bit more salt, so I’ve increased that in the recipe shown below. I’ve also made a few tweaks based on our spice preference as well (ie, more minced jalapeno!). It’s the perfect accompaniment to a hearty bowl of soup or even a funky version of pork and beans. Enjoy!

Cheesy Jalapeno Cornbread


  • 1 1/4 cups stone-ground yellow cornmeal
  • 3/4 cup all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 2 teaspoons kosher salt
  • 1 cup + 2 tablespoons buttermilk
  • 1 large egg
  • 2 tablespoons honey
  • 1/4 cup chopped onion
  • 1 cup frozen corn
  • 2 tablespoon minced jalapeno
  • 1 (4 ounce) can chopped green chiles, drained
  • 1 cup sharp cheddar cheese, shredded


1. Preheat oven to 400°. Spray an 8 x 8 baking pan with cooking spray. You can also use a 12-cup muffin pan or cast iron skillet if desired.
2. Combine cornmeal, flour, baking powder, and salt in large bowl. Whisk together.

3. In a separate bowl, whisk the egg, buttermilk, and honey together. Add egg mixture to dry ingredients. Stir until just mixed; don’t over mix.

4. Add onion, corn, jalapeno, green chiles, and cheese; fold into batter until mixed.

5. Pour into baking pan and bake for 25-30 minutes, until golden and a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes.

Notes: The original recipe called for only one tablespoon of minced jalapeno so use that amount if you’d prefer less spicy cornbread.


P.S. To learn more you about The Secret Recipe Club or to join in (you do have to have a blog with a decent number of recipes for others to choose from), click here to read about it and sign up!

[This post is also linked to Jane Deere’s Fusion Fridays.]

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  • Desi

    YUM! One of my favorites from the SRC bunch!  I’m a sucker for some good ole Southern cornbread. Love your photos :)

    • Anonymous

      Thank you, Desi!

  • Andrea Kruse

    Yum!! Perfect timing. This will go wonderfully with the Butternut Squash Chili I just made. Thanks for the great SRC choice. :)

    • Anonymous

      Thanks, Andrea! I can’t wait to check out your recipe for butternut squash chili … I have some butternut at home waiting to be used!

  • Kelly

    Ooo this looks delicious!  What a great SRC post! :)

    • Anonymous

      Thanks, Kelly!

  • Cara Peace-Burrows

    Oh I wish I had this with the dinner we just had! Maybe this weekend!

    • Anonymous

      Definitely give it a try!

  • BiancaS

    I do love cornbread. Bump it up a bit with some spice and it has got to be yummy. I’ll try this soon.

    • Anonymous

      Hope you like it!

  • Jo-Anna

    Oh this cornbread looks so delish!  I love cornbread and jalepenos, so I know I would love this!  Love your blog too!

    • Anonymous

      Thanks, JoAnna! And thanks again for adopting my “orphaned blog” this month … you rock!

  • eliotseats

    What great pics.   We are getting close to chili season and I bet this would be great with a piping hot bowl.  

  • Kim – Liv Life

    MMM!  MMM!  MMMMM!  We love regular ole cornbread… but add cheese AND jalapeno and you truly have a hit!!  Love it!

    • Anonymous

      Corn, cheese, and jalapenos … it is a winning combination!

  • PencilKitchen

    Jalapeno!!! I could hold it and bite it my way home… :) (I’m going to join The SRC if i can) Thank you so much 


    • Anonymous

      Thanks for stopping by, Jesica!

  • Marla Meridith

    Total comfort food, love it! Awesome to be in the Secret Recipe Club with you. Here is my post from group C  – 

    • Anonymous

      Thanks, Marla … can’t wait to check out your post!

  • Georgie

    I heart a good cornbread – mix in some hot spices like jalapeno and I’ll call it a keeper.  Nice meeting you here on SRC and thanks for sharing this great recipe.

    • Anonymous

      Thanks, Georgie!

  • Angie @ BigBearswife

    Kimberly!! this cornbread looks soo soo good!  Glad to be in Group C with you

    • Anonymous

      Thanks, Angie … and thanks for all your help this month! You are a great group leader!

  • Rhonda

    Where I come from beans and cornbread are a perfect match!  I love that there is whole corn in this recipe, great for texture, yum!

    • Anonymous

      Thanks, Rhonda!

  • Monica Matheny

    Hi Kimberly. How fun that another St. Louie girl got matched with my blog for SRC this month! You did a great job with the recipe. I haven’t made this cornbread for awhile; but with soup and chili season kicking in, it will be on the menu soon. Great to meet you!

    • Anonymous

      Hi Monica … great to “meet” you too! Looking forward to following along with your blog!

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