Double Candied Jalapeño & Cheese Cornbread

Double Candied Jalapeño & Cheese Cornbread

This cornbread is my favourite to serve alongside a hearty soup or chili on a crisp fall day. Be warned this makes a BIG loaf, so you may want to cut this in half if you are not feeding a crowd.


  • 1 medium onion, finely diced
  • ¾ cup olive oil
  • ½ jar of Candied Jalapeño Relish
  • 3 cups buttermilk
  • 3 eggs
  • 2.5 cups yellow cornmeal
  • 3.5 cups flour
  • 3 tbsp. Baking powder
  • 1.5 tsp. Salt
  • 3 cups of frozen corn
  • 3.5 shredded cheese (Cheddar or a mix)


  • Saute onions in olive oil until onions are transparent. Place into a bowl and let cool. Add Candied Jalapeño Relish, buttermilk and eggs to the cooled mixture and mix well.
  • In a separate bowl, mix dry ingredients - cornmeal, flour, baking powder and salt.
  • Add dry ingredients to wet and mix gently. Fold in corn and half the shredded cheese. Grease a large cast-iron skillet, put the batter into the pan. Spread remaining cheese over batter and add Candied Jalapeños.
  • Bake at 350 degrees until toothpick comes out clean, about one hour.
  • Serve with your favourite hearty soups or chili.

 Download & Print Recipe

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