Piquant Corn Bread
Jalapeños and cilantro punch up classic cornbread. Todd Coleman

This recipe is an adaptation of one in My Nepenthe by Romney Steele (Andrews McMeel Publishing, 2009).

Piquant Cornbread Piquant Cornbread
A heap of spicy, savory additions—jalapeños, shredded cheddar cheese, chile powder, cumin and more—offset the sweetness of crumbly cornbread.
Yield: serves 8


  • 13 cup unsalted butter, melted, plus more for greasing
  • 1 cup yellow cornmeal
  • 1 cup flour
  • 1 tbsp. sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. chili powder
  • 1 tsp. kosher salt
  • 34 tsp. ground cumin
  • 1 egg, beaten
  • 1 12 cups grated cheddar cheese
  • 34 cup buttermilk
  • 12 cup milk
  • 14 cup minced fresh cilantro
  • 2 jalapeños, minced
  • 12 medium white onion, minced
  • 12 red bell pepper, minced


  1. Heat oven to 400˚. grease an 8″ x 8″ baking pan; set aside. Whisk cornmeal, flour, sugar, baking powder and soda, chili powder , salt, and cumin in a bowl. In another bowl, whisk together butter and egg; stir in cheese, buttermilk, milk, cilantro, jalapeños, onions, and peppers. Whisk mixture into flour; pour into pan; smooth with a rubber spatula. Bake for 30 minutes.