This baked cornbread is studded with jalapenos, tomato and cheddar cheese for some Mexican-inspired flair. Serve it with chili or other Tex-Mex fare.

Yield: Serves 6.



  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 large eggs
  • 1/2 cup buttermilk
  • 1 tbsp canola oil
  • 1 tbsp liquid honey
  • 1 clove garlic, crushed
  • 1/2 cup frozen kernel corn, thawed
  • 1/2 cup chopped seeded Roma tomatoes
  • 1/4 cup thinly sliced green onion
  • 2 tsp finely chopped seeded jalapeno pepper
  • 1/2 cup shredded cheddar cheese


  1. Preheat oven to 425°F.
  2. Combine flour, cornmeal, baking powder and salt in a bowl.
  3. Whisk together eggs, buttermilk, oil, honey and garlic until blended. Pour egg mixture into flour mixture and stir just until combined.
  4. Gently fold in corn, tomatoes, green onion and jalapeno pepper.
  5. Spoon batter into a greased 8 inch square baking pan. Sprinkle with cheese.
  6. Bake until a cake tester inserted in centre comes out clean, about 22 - 25 minutes. Serve warm.
Nutritional analysis per serving:

251 calories, 9.2 g fat, 9.9 g protein, 32.3 g carbohydrate, 1.8 g fibre, 436 mg sodium

Tip: Hot peppers cause severe skin and eye irritation. Wear disposable gloves when handling hot peppers and avoid touching any exposed skin.