Jalapeño-Cheddar Cornbread (Made with Olive Oil)


  • 1 1/4 cup All Purpose Flour
  • 1 cup Fine Ground Cornmeal
  • 1 tbsp. Baking Powder
  • 1 tsp. Salt
  • 4 large Eggs, (whisked)
  • 3/4 cup Buttermilk or Whole Milk
  • 1/3 cup Olive Oil
  • 1/3 cup Honey, (or Maple Syrup or Granulated Cane Sugar)
  • 1/2 - 3/4 cup Cheddar Cheese, (shredded)
  • 1 cup Corn
  • 2 Jalapeño Peppers, (sliced and de-seeded)


  1. Preheat oven to 400F.
  2. Drizzle a little bit of olive oil to a 10" skillet over medium high heat, then add in the corn and jalapeño peppers to saute until browned, about 5-6 minutes. Set aside to cool.
  3. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
  4. Add in the honey, buttermilk, and whisked eggs, then stir together until evenly combined. Fold in the browned corn and jalapeños, as well as the shredded cheddar.
  5. Pour the batter into the skillet to bake for 25-28 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let it cool for at least 10 minutes before serving.