Cheddar Jalapeno "Corn" Bread

If you love cornbread, and a little bit of heat, we're sure you're going to love this recipe. Based loosely on the famous cornbread from the old Toronto restaurant Fred's Not Here, this is a great compliment to chilli, ribs and stews—or just on its own as a spicy little snack.

Dry Mix

Wet Mix

  • 2 large eggs
  • 1/3 cup (80g) sunflower oil
  • 1 cup (240g) plain yogurt
  • 1/2 cup (120g) milk
  • 1 1/2 cups shredded cheddar cheese
  • 2 large fresh Jalapeno peppers, diced very fine


  1. preheat oven to 425F or 400F convection
  2. lightly grease 12" cast iron skillet (regular cake pans will work OK too, but not as authentic)
  3. in a large mixing bowl, whisk the eggs to incorporate some air
  4. whisk in sunflower oil, yogurt and milk
  5. add the entire 500g bag of grains and stir gently until JUST mixed (do not overmix)
  6. mix in Jalapenos and cheese
  7. let batter stand for 1 hour (not absolutely necessary but recommended)
  8. bake for about 25 min

Serves 6

David Zivot

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