Cheesy Jalapeño Cornbread

Slices of cornbread with corn, jalapenos, cheese, and bell pepper inside.

A cheesy, spicy cornbread made with our Jalapeño Olive Oil and Avocado Oil.perfect with a big pot of chili or Jambalaya!

Ingredients:

  • 1 1/2 C. finely chopped yellow onion
  • 1/4 C. seeded and chopped red bell pepper
  • 1/4 C. The Olive Tap’s  Jalapeño Olive Oil
  • 1/4 C. The Olive Tap’s Avocado Oil
  • 1 C. yellow cornmeal
  • 1/2 t. salt
  • 1/2 t. baking soda
  • 2 large eggs, well beaten
  • 1 C. milk
  • 1/4 C. chopped pickled  jalapeño peppers, or to taste
  • 1 C. canned cream-style corn
  • 1/2 lb. mild cheddar cheese, grated

Directions:

Preheat oven to 350. Lightly oil an 8 x 11 inch baking pan. Preheat pan for 2-3 mins.
Meanwhile, in a large bowl, combine all ingredients and mix well. Pour into pan, and bake until it sets and is lightly golden on top45 minutes to 1 hour.
Remove from the oven and let sit for 3-4 minutes to cool before cutting into 2-inch squares to serve.

Eat plain, with butter, or drizzled with one of our exquisite balsamic vinegars!

An Olive Tap Original Recipe by Samantha, Wayland Square, Providence, RI

Products featured in this recipe
A bottle of The Olive Tap Jalapeno Olive Oil next to olives and leaves with inset of fresh jalapenos and the words "fusion crushed!" at the bottom of the picture.

Jalapeño Olive Oil

Jalapeño Olive Oil
From $24.95
A bottle of Avocado Oil from The Olive Tap next to olives and leaves with an inset showing a fresh halved avocado.

Avocado Oil

Avocado Oil
From $22.95