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Cheesy Jalapeno Cornbread

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Jalapeno and onions add extra zip to this cheesy cornbread made with apple sauce.

Recipe Prep Time
Prep Time
10 min
Recipe Cook Time
Cook Time
25 min
Recipe Ready Time
Ready In
Recipe Servings


1 cup yellow cornmeal

1 cup whole wheat pastry flour

1 Tablespoon + 2 teaspoons baking powder

1 teaspoon kosher salt

1 cup skim milk

2 large eggs, room temperature

1/4 cup MUSSELMAN’S® Unsweetened Apple Sauce

2 Tablespoons canola oil

1 Tablespoon honey

1/2 cup freshly grated sharp cheddar cheese

1/4 cup chopped green onions, white and green parts

2 seeded and minced jalapeno peppers

green onions for garnish


Preheat oven to 350° F. Lightly coat an 8 X 8 inch pan with cooking spray. 

In a large bowl, stir together the cornmeal, whole wheat pastry flour, baking powder,  and salt. 

In a separate bowl or large measuring cup, combine the milk, eggs, unsweetened applesauce, oil and honey. 

Make a well in the center of the dry ingredients, then add the wet ingredients. Stir by hand until just combined, then let batter rest for 20 minutes. 

Stir in cheese, 1/4 cup green onions, and jalapenos. 

Once the batter has rested, pour it into prepared pan, then smooth the top. Sprinkle a few additional green onions over the top. 

Bake until the top and edges are dry and a toothpick inserted in the center comes out clean, 24-29 minutes. 

Let cool, then slice and serve warm or at room temperature.


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