Demarle at Home

Share this to mail

Homemade Jalapeño Cornbread

Recipe by Chili and Cornbread


  • 6 tablespoons butter
  • 1/2 onion, finely chopped
  • 1 tablespoon jalapeño pepper
  • 1/2 teaspoon Sel Gris Sea Salt
  • 1 cup frozen corn, thawed
  • 1 cup flour
  • 1 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 cup sugar
  • 1 cup buttermilk
  • 3 large eggs
  • 1 cup shredded Cheddar cheese


1. Preheat oven to 400 degrees F and place Flexipan Fluted Loaf Mold on Perforated Baking Sheet. In Medium Saute Pan, over medium heat, add butter. Once the butter has melted add onions and peppers until soft, about 4 minutes. Season with salt and stir in corn. Cook until heated through then set aside to cool.

2. In Mixing Bowl, combine flour, cornmeal, baking powder, baking soda, salt and sugar. In another large bowl add buttermilk and eggs, whisk lightly until combined. Add liquid ingredients to dry ingredients and fold together to combine.

3. Add sauteed vegetables with melted butter and the shredded cheese and continue to fold. The batter will be very thick.

4. Pour batter into mold and bake for 13-17 minutes or until lightly browned. Remove from oven and let cool for 10 minutes before serving.

Review Form
User Reviews:-
At Demarle at Home, we understand why you cook because we’re cooks too. We understand that eating healthy food together creates moments and memories that last a lifetime. Our products include professional flexible cookware that will transform the way you cook, clean-up and organize your kitchen. We make it easy for you to create nourishing and healthy dinners at home and in turn; you create memories and strengthen those bonds with all who sit at your table.
525 N. Main Street | Suite 280
United States