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Cheesy Jalapeno Cornbread

The perfect side for a bowl of chili, made lighter by substituting Musselman’s Unsweetened Apple Sauce for some of the oil.

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  • 1 cup yellow cornmeal
  • 1 cup flour
  • 5 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 2 eggs, room temperature
  • 1/2 cup MUSSELMAN’S® Unsweetened Apple Sauce
  • 2 Tablespoons canola oil
  • 1 Tablespoon honey
  • ½ cup sharp cheddar cheese, grated
  • ¼ cup green onions, chopped (white and green parts)
  • 2 jalapeno peppers, seeded and minced
  • additional green onions for garnish


  1. Step 1
    Preheat oven to 350° F. Lightly coat an 8 X 8 inch pan with cooking spray.

  2. Step 2
    In a large bowl, stir together the cornmeal, flour, baking powder, and salt. 

  3. Step 3
    In a separate bowl, combine the milk, eggs, unsweetened apple sauce, oil, and honey.

  4. Step 4
    Make a well in the center of the dry ingredients, then add the wet ingredients. Stir by hand until just combined, then let batter rest for 20 minutes. 

  5. Step 5
    Stir in cheese, 1/4 cup green onions, and jalapenos.

  6. Step 6
    Once the batter has rested, pour it into prepared pan, then smooth the top. Sprinkle a few additional green onions over the top. 

  7. Step 7
    Bake until the top and edges are dry and a toothpick inserted in the center comes out clean, 24-29 minutes. 

  8. Step 8
    Let cool, then slice and serve warm or at room temperature.

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