Cheddar Jalapeno Cornbread

Cheddar Jalapeno Cornbread
Cheddar Jalapeno Cornbread

Cheddar Jalapeno Cornbread


1 cup flour

1 cup yellow cornmeal

1 tbsp baking powder

½ tsp salt

1 cup milk

¼ cup maple syrup or honey

4 tbsp butter, melted

2 large eggs

1 cup shredded cheddar cheese

1 jalapeno pepper. minced


Preheat the oven to 425℉.  Coat 9×9 baking pan with cooking spray.

In a medium-sized mixing bowl, which together flour, cornmeal, baking powder and salt until combined.

In a small bowl, whisk together milk, maple syrup, butter and eggs.  Add to flour mixture and mix until just until moistened.  Add shredded cheese and jalapeno to the cornbread mixture and stir just until combined.

Pour batter into the prepared pan and bake for 20-25 minutes, until lightly browned and a toothpick inserted in the center comes out clean.

Allow to cool slightly before cutting.


9 servings, 250 calories per serving

Hack:  For a smoother, less granular texture, mix cornmeal and milk.  Cover and allow to soak in the refrigerator for several hours or overnight.

Hack:  This cornbread pairs nicely with homemade barbeque beans.

Hack:  Use leftover cornbread to make featherbed eggs.

Hack:  Store cornbread tightly covered at room temperature for up to 2 days or freeze individually wrapped slices for up to 3 months.


Homemade Butter Biscuits

These delicious homemade butter biscuits can go two ways…a traditional biscuit or an herb biscuit. The butter creates steam pockets for a light, flaky texture.

Homemade Butter Biscuits
Homemade Butter Biscuits

Homemade Butter Biscuits


2 cups flour

2 tsp baking powder

1 tsp baking soda

1 tsp salt

½ cup (1 stick) cold butter, grated

1 cup milk


½ tsp rosemary

½ tsp parsley

½ tsp chives

½ tsp thyme


Heat oven to 450͒ F.

Stir together flour, baking powder, baking soda, salt and herbs (if desired). Mix in butter, then add milk. Stir to combine.

Turn out onto floured surface or silicone pastry mat and kneed a few times to fully incorporate ingredients. Add small amounts of flour or drops of milk as necessary so the dough will hold together but not be sticky.

Pat dough to ⅔” thickness and cut with a 2” biscuit cutter or drinking glass.

Place biscuits on greased or parchment-lined cookie sheet and bake for 12-15 minutes until lightly browned.

10 servings (1 biscuit), 185 calories per serving

Hack: Place leftover biscuits on cookie sheet and place in freezer until fully frozen. Place in a sealable freezer bag and store in a freezer-safe container.