Cornbread Recipe
Prep time
Cook time
Total time
You can replace the hot peppers with sweet bell peppers if you prefer, however in my opinion this is not very hot at all
You can make a round cornbread or 12 muffins
Grease cake pan or muffin tins with spray or pan grease
Preheat oven to 350°F
Serves: 8" Round bread
  • Unsalted Butter 1 cup (226g)
  • Granulated Sugar ½ cup (100g)
  • Eggs large 3 (150g)
  • Cornmeal 1 cup (115g)
  • All Purpose Flour 1½ cup (195g)
  • Salt 1 teaspoons (6g)
  • Baking Powder 1½ teaspoons (7g)
  • Buttermilk ¼ cup (60ml)
  • Scallions 2
  • Hot Red Pepper 2
  • Jalapeño Pepper 2
  • Corn Kernels (fresh or canned or frozen) 1 cup
  • Shredded Cheddar Cheese 1 cup (113g)
  1. Cream the butter and sugar until light and fluffy
  2. Add the eggs one at a time, scrape bowl as needed
  3. Add the sifted flour, baking powder, salt, cornmeal all at once and mix well.
  4. Add the finely chopped peppers and scallion along with the cheddar cheese and corn. Mix until combined
  5. Pour batter into an 8 " greased pan and bake in preheated 350°F oven for approximately 50 minutes or until it is springy to the touch when you gently press the center
Cornbread can be stored at room temperature covered well for up to 3 days (it will go stale before it will go bad)

Refrigerate for longer storage wrap well for up to 7 days

Freeze wrapped well for up to 2 months
Recipe by Gretchen's Bakery at