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Jalapeño Goat Cheese Cornbread

Savory cornbread with a touch of spice. Makes 1 (12-inch) skillet.
Servings 12 servings
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins


  • 12-inch cast iron skillet
  • Knife
  • Tongs
  • Large mixing bowl
  • Rubber spatula
  • 1 Toothpick


  • 4 tsp coconut oil refined (or a vegetable oil)
  • 2 cups all-purpose flour
  • 2 cups yellow or white cornmeal
  • 1 tbsp granulated sugar
  • 2 tbsp light brown sugar
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 2 cups whole buttermilk
  • 1 cup unsalted butter melted
  • 4 large eggs
  • cups cheddar cheese grated
  • 8 ounces goat cheese crumbled
  • 1 jalapeño seeded and diced
  • 5 jalapeños (to char for the top)


  • Preheat oven to 400 degrees F.
  • Place a 12-inch cast-iron skillet over medium-high heat, with 2 teaspoons of coconut oil.
  • Cut the 5 jalapeños in half. You may make slices and remove the seeds, or just leave the jalapeños in halves.
  • Cook until lightly charred on each side, about 2-4 minutes. Remove from skillet and set aside.
  • Add 2 teaspoons of coconut oil to skillet, then place in oven. Oil will become hot in about 8 minutes.
  • In a large mixing bowl, combine flour, cornmeal, granulated sugar, brown sugar, baking powder, baking soda and sea salt.
  • Add buttermilk, melted butter and eggs. Mix completely.
  • Fold in 1 cup of cheddar cheese and diced jalapeño.
  • Add goat cheese and fold until mixed, leaving small pieces.
  • Remove skillet from oven. Carefully pour batter into hot oiled skillet. Sprinkle with ½ cup cheddar cheese, then arrange charred jalapeños on top.
  • Bake until golden brown for 30 minutes, depending on your oven. Check center with a toothpick. If it comes out clean, it’s ready.


In place of skillet, use a 10 or 12-inch pan with cooking spray. Char jalapeños in a separate stove safe pan or on an outdoor grill.
Course: Side Dish
Keyword: Cornbread, Goat Cheese, Jalapeño