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Cheddar-Jalapeno Cornbread

Cheddar-Jalapeno Cornbread

  • Yield: 6 to 8


  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 cup whole milk
  • 1/4 cup plus 1 tablespoon vegetable oil
  • 2 large eggs
  • 1/3 cup sharp cheddar cheese, grated
  • 1 tablespoon minced green jalapeno, seeds and stem removed
  • 1 tablespoon minced red jalapeno, seeds and stem removed
  • 1 tablespoon honey
  • 1 tablespoon butter


  • Preheat the oven to 425 degrees.

  • In a large bowl, stir together flour, cornmeal, baking powder, salt, and cayenne. In a second small bowl, whisk together milk, 1/4 cup oil, eggs, cheese, and jalapenos. Add liquid mixture to dry mixture and stir just to combine.

  • In an 8-inch cast-iron skillet, heat 1 tablespoon vegetable oil. Spoon batter into skillet. Bake until a toothpick inserted into center comes out clean and top has lightly browned, about 20 to 25 minutes. Brush honey and butter over top and let cool briefly before serving.