Cheddar Jalapeno Corn Bread

A good morning starts with a great breakfast and today i had just the right idea for kicking my friday off on a great start. I decided to make a quick savory bread and it had to be my all time favorite – Corn bread ! Since all things good become better with cheese, i am taking the comfort route and creating my version of Eggless Cheddar Jalapeno Corn bread 🙂


This is a quick, no mess bread which requires no rising, no waiting and in just under 30 minutes, you have a gorgeous bread to enjoy with a hot cup of coffee !

I think i got up from the right side of the bed today morning as i felt really creative and decided to bake a bread right in the morning ! Off course, it had to be something quick as a weekday morning is always hectic. I thought of whipping up some crepes or the Indian style flattened rice Poha but then thought of taking the southern american route today. That meant one thing for sure… Corn bread ! Oh i am so excited to share this recipe with you.

This is my first ever trial at a corn bread and i am pretty happy with the results. The bread is moist, crunchy on the top, really flavourful with the sharp cheddar in it and has the perfect kick from the Jalapenos.

Cheddar Jalapeno Corn Bread

Cheddar Jalapeno Corn Bread

  • Servings: 6
  • Difficulty: simple
  • Print

corn bread


  • corn meal- 1 cup
  • all purpose flour- 1/2 cup
  • buttermilk- 1 cup
  • 1 tablespoon butter, melted + 1 tsp for brushing on top after baking
  • baking powder- 1/2 tsp
  • soda -bi-carb- 1/2 tsp
  • salt- 1/2 tsp
  • sugar- 2 tablespoons
  • cheddar cheese- 1/2 cup , grated
  • corn kernels- 1/2 cup
  • 1 medium jalapeno, finely chopped


  1. Pre-heat the oven at 400F and keep ready.
  2. Mix all the dry ingredients together.
  3. In a separate bowl, mix butter and buttermilk together. Add this liquid to the dry ingredients and fold in till homogenous.
  4. Add in the cheddar cheese, corn kernels and chopped jalapeno to the mix.
  5. Gently fold in and pour this into greased tin.
  6. Bake for 30 minutes or till done . To check if done, insert a toothpick/pin in the batter and see it comes out clean.
  7. After baking is done, brush the top with a little butter. Serve warm.

This has to be my most successful savory bread ever. I think after trying this bread, i can say one thing for sure… nothing beats the combination of corn, cheddar and Jalapenos ! They are so meant to be together !! I am so falling in love with this bread <3 Try this bread soon 🙂

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  1. Very different from our regular breakfast items.

  2. I am coming back to this recipe very soon! What’s there not to love about it!!

  3. What is corn meal ?

  4. Looks yummy! I love cornbread, the spicier the better!

  5. Awesome recipe…loved the use of makkai ….

  6. Oh I’m so looking forward to making this bread, what size baking pan should I use if I use round or square?

    • I baked them as individual portions in really small (wilson brand) 3″ dia circular spring form pans but if u plan to make one big loaf of it, u can use a 8-9″ dia cake tin or a 9″x3″ bread loaf rectangular tin. Hope this gives u an estimate ! Thanks for dropping in 🙂

  7. Where can you buy the corn meal from? It is not the same as the indian makkai ka atta available at indian stores?

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