Recipe: Jalapeno Jack Cornbread

This weeks recipe is a delicious cornbread created by Dan Olson, Chef and Owner at Railtown Cafe. Made mostly with simple ingredients that you’re likely to have in the pantry and enjoyable for the entire family.


Yields 15 servings


Eggs (6)
Sugar (¾ cup)
Creamed corn (3 kg)
Buttermilk (3 cups)
Butter, melted and cooled (2 ¾ cups)
Minced jalapeño (1 ½ cups)
Flour (3 cups)
Cornmeal (3 cups)
Jalepeño jack cheese, grated (3 cups)
Baking powder (3 tbsp)
Baking soda (½ tbsp.)
Salt (4 ½ tbsp.)



1. Preheat oven to 350 F.

2.  Melt and cool butter to room temperature.

3. Wisk the eggs and sugar together.

4. Add in the buttermilk, melted butter and creamed corn and whisk just until combined.

5. Fold the dry ingredients, cheese and jalapeños, and mix until just combined (lumps are okay)!

6. Pour batter into a parchment-lined baking dish.

7. Bake for 30 minutes, rotate pan and bake an additional 10-15 minutes until golden brown.

8. Let cool completely in pan, wrap and refrigerate. Portion and reheat as needed.

9. Wrap in tin foil and let rest for 40 minutes. Enjoy!



Header image by Jelger & Tanja Photographers

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3 Responses to Recipe: Jalapeno Jack Cornbread

  1. I’m sure it’s delicious. Anything with 6 eggs, a bunch of sugar, 3 cups of fatty milk and 3 cups of fatty cheese and TWO AND A HALF CUPS OF BUTTER is going to trigger every receptor in my body.

  2. Laurie

    Eric, I could *not* agree with you more!… LOL!

  3. I love the idea of cheese and Jalapeno together. Definitely worth the try!