Jalapeno Cheddar Corn Bread

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In my previous post, you all saw my Texas chili and one must have corn bread to along with the zesty chili. The mildly sweet bread contrasts with the heat of the Tex-Mex classic.

In this post, us here in the Americas can gloat for just this moment. Corn is native to the Americas and afterwards it was introduced to the rest of the world through European contact with the native Indians.

Corn in Europe simply has no taste. As my father puts it…”not even the pigs can eat this corn”! I’ve even given seeds to relatives to plant and still, the corn wasn’t the same. Rejoice Americas, our corn rules the roost!

Before you Europeans get all fired up, you should know that the best pastas, corn flours and polentas use imported wheat and corn…from the Americas.

I’m submitting this entry for Weekend Herb Blogging, the last one for this year. This week it’s being hosted by Astrid of Paulchen’s Kitchen.

This cornbread is best I’ve made so far. I’m always up for trying new recipes but this one easy, not too sweet, a hint of heat from the Jalapenos and the cheddar on top gives almost a crunchy texture.

Once again, I’ve searched, found and enjoyed another Ina Garten creation. I followed her recipe “as is” but I would like to also add some fresh corn niblets in the summer.

The next time you make a bowl of chili, pair it with some jalapeno cheddar cornbread!

© 2007 – 2012,
Peter Minakis

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10 Comments for “Jalapeno Cheddar Corn Bread”



That’s some yummy looking cornbread Peter. I started making cornbread years ago when I discovered a recipe in Mollie Katzen’s Moosewood Cookbook. Been making that way ever since. Yours looks awfully good though, and I do have Ina’s cookbook…



Mmmm, looks delicious. I love jalapeno and cheddar in my cornbread too. I have no doubt that Ina’s recipe is fantastic, but if you ever want to try another one, I am in love with the Cook’s Illustrated one. I just add cheddar and jalapenos to it ;)http://ellysaysopa.vox.com/library/post/beans-and-cornbread-had-a-fight.html



Peter, this is one of the Europeans you mentioned! I didn’t know that our corn was tasteless… since it’s the only one I tried! I’ll have to go to America to try yours.
Is the one you use genetically improved? Does it have any taste differences with the ecological/organic one? KNow anything about the subject?



Peter, yours looks far better than Ina Garten’s so cheesy. However are jalapenos hot, because if they are not for me.

Peter M


Nuria, the peaches & cream variety of corn is naturally sweet, no need for any seasoning whatsoever. I think the superior taste must be soil and climate.

Ivy, Jalapenos are hot but they can be mild if you take out the ribs and seeds.

Papilles et Pupilles


Your bead looks amzing Peter ! And with the chili, it must be delicious !
For hazelnut oil, if you don’t find it, please, let me know, I can send you a bottle if you want.