Cheesy Jalapeño Lime Cornbread

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  • 3 cups (360g) all-purpose flour
  • 1 cup (160g) yellow cornmeal
  • ¼ cup (50g) granulated sugar
  • 2 Tbsp baking powder
  • 2 tsp kosher salt
  • 2 cups (454g) whole milk, room temp
  • 3 large eggs, room temp
  • 1 cup (226g) unsalted butter, melted & cooled slightly
  • 1 Tbsp Merfs Condiments Electric Lime Hot Sauce
  • 2 cups (226g) shredded sharp cheddar cheese, divided
  • 34 scallions, chopped
  • 1 jalapeño, diced


  1. Grease a 9" x 13" baking dish; set aside.
  2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and kosher salt.
  3. In a medium bowl, whisk together milk, eggs, melted butter, and hot sauce.
  4. Pour wet ingredients into dry mixture, then stir until batter is mostly smooth, taking care to not overmix. Gently fold in 1 ¾ cups (198g) shredded cheddar and chopped scallions.
  5. Cover bowl and allow mixture to rest for 20 minutes. Heat oven to 350°F.
  6. Pour cornbread batter into prepared pan, smoothing top with the back of a spoon. Sprinkle remaining ¼ cup (28g) shredded cheddar (and some chopped scallions, if you like) on top.
  7. Bake for 30–35 minutes or until light golden brown. Cornbread is done when a wooden pick inserted in the centre comes out clean with only a few fluffy crumbs attached.
  8. Move pan to a wire rack and allow cornbread to cool for 10 minutes before slicing and serving.