Chili sin carne, vegetarian stew with beans and corn bread

Cheddar and Jalapeno Cornbread

Perfect with my Winter Chili or Alone

The perfect pairing with my Winter Chili.


  • Servings: 6-8
  • Difficulty: Intermediate
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Cheesy and spicy cornbread.


  • 3 cups all-purpose Flour
  • 1 ½ cups Yellow Cornmeal
  • ¼ cup sugar
  • 3 Tbls Baking Powder
  • 2 tsp salt
  • 2 ¼ cups of Milk
  • 3 large eggs, slightly beaten
  • 2 sticks un-salted Butter, melted
  • 2 ½  cups grated Cheddar Cheese
  • ½ cup green onions chopped
  • 1 large Jalapeno pepper, seeded and minced


Pre-heat oven to 350.  Grease a 9 x 13 inch baking pan or dish.

Combine flour, cornmeal, sugar, baking powder and salt in a large bowl.

In another bowl, combine eggs, milk and butter.  Then stir in the wet ingredients into the dry until all dry ingredients have been incorporated into the wet.  Be sure not to over mix. Mix in 2 cups of the grated cheddar cheese, green onions and jalapeno and allow the mixture to rest for a few minutes.

Pour batter into the prepared pan, smooth and even out the top and sprinkle the remaining cheddar cheese on top.  Bake for about 30 – 35 minutes until a toothpick comes out clean. Remove from oven, cool and cut into squares. Serve warm with butter or soften cream cheese.  The cornbread goes wonderfully well with chili or other hearty dish or for breakfast with a dollop of ricotta cheese, ham and arugula.

Gather around the table and enjoy!