Cheese and jalapeño cornbread

Cheese and jalapeño cornbread


3 people made this

About this recipe: Renowned as a culinary delight across Latin America, cornbread is best served warm and straight out the oven. This year celebrate Cinco de Mayo with Cheese and jalapeño cornbread, made with Discovery® Fajita Seasoning Mix and Red Jalapeños. It's savoury, but contains a moreish, gentle sweetness in every bite. Simply irresistible.


Serves: 16 

  • 200g yellow cornmeal or polenta flour
  • 100g plain flour, sifted
  • 2 tsp baking powder
  • 1 tbsp Discovery® Fajita Seasoning Mix
  • 2 tsp sugar
  • 1/2 tsp salt
  • 50g mature Cheddar, grated
  • 1 tbsp Discovery® Red Jalapeños
  • 350ml milk
  • 1 tbsp olive oil
  • 1 egg

Prep:10min  ›  Cook:25min  ›  Ready in:35min 

  1. Preheat the oven to 200 C / Gas 6. Grease and line 22cm square cake tin.
  2. Mix together cornmeal, flour, baking powder, seasoning, sugar, salt, cheese and jalapenos.
  3. Beat together milk, oil and egg and stir into cornmeal mixture to make a smooth batter.
  4. Cook in preheated oven for 20-25 minutes until set and browned.
  5. Turn out of tin, cut into squares and serve warm.

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Reviews (1)


This was a really great bread to go with my Mexican meal. Had a lovely colour and delicious flavour. The addition of the jalapeños gave it a nice kick of heat. Will make again! - 16 Aug 2013

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