Jalapeno, spring onion and cheddar cornbread

Prepare & Cook:


  • 50g butter, plus extra for greasing
  • 8 spring onions, sliced
  • 110g plain flour
  • 300g cornmeal
  • 1 tsp baking powder
  • 3 tbsp SpinneysFood Caster Sugar
  • 150g SpinneysFood Mature Cheddar, grated
  • 4 SpinneysFood Free Range Eggs
  • 225ml milk
  • 1 tbsp lemon juice
  • 4 tbsp jalapeños from a jar, drained and chopped


  1. Preheat the oven to 200°C, gas mark 6. Grease and line a 22cm diameter cake tin or ovenproof frying pan.
  2. Melt the butter in a pan set over a medium heat. Add the spring onions and cook for 4-6 minutes, until soft. Set aside to cool.
  3. Put the flour, cornmeal, baking powder and sugar in a bowl. Season and whisk to combine. Stir in 120g cheese.
  4. Beat together the eggs, milk and lemon juice, then add 3 tbsp jalapeños and the butter and spring onions. Carefully fold into the flour mixture until just combined – try not to overmix.
  5. Pour the batter into the prepared tin or pan and top with the remaining jalapeños and cheese. Bake for 35-40 minutes.
  6. Leave the cornbread to cool in the tin for 10 minutes, then turn out onto a wire rack. Serve warm with the chilli and pickled jalapeños.

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