Welcome to the GND Recipes Library! Cornbread is a comforting staple, but adding sharp cheddar and jalapeño elevates it to a whole new level. While fresh jalapeños are baked inside for moisture and heat, placing our dehydrated jalapeños on top of the batter before baking creates an incredible, artisan-bakery look and a concentrated smoky flavor.

Recipe Details

• Prep Time: 35 Minutes

• Servings: 8-10

• Difficulty: Easy

Ingredients

• 1 cup Cornmeal

• 1 cup All-purpose flour

• 1/4 cup Sugar & 1 tbsp Baking powder

• 1 cup Buttermilk & 1/3 cup Melted butter

• 2 Eggs

• 1 cup Sharp cheddar cheese, grated

• 1 Fresh jalapeño, diced (seeds removed for less heat)

• GND Jalapeño Halfs

Step-by-Step Instructions

1. Prep: Preheat oven to 400°F (200°C). Grease a 9-inch cast-iron skillet or baking pan.

2. Mix Dry/Wet: In one bowl, whisk cornmeal, flour, sugar, salt, and baking powder. In another, whisk buttermilk, eggs, and melted butter. Combine until just mixed.

3. Fold: Fold in the grated cheese and fresh diced jalapeño.

4. Pour & Decorate: Pour batter into the skillet. Arrange GND Jalapeño Halfs in a beautiful circular pattern on top of the batter.

5. Bake: Bake for 20-25 minutes until a toothpick comes out clean.

💡 GND Pro-Tip: Baking GND Jalapeño Halfs into the crust of your cornbread not only looks incredibly professional, but the dehydration process gives the peppers a slightly smoky, roasted flavor that pairs beautifully with the melted cheddar. 👉 Shop GND Jalapeño Halfs