Spicy Southwestern Cornbread

This smoky cornbread is a warm and delicious treat on its own or served alongside a bowl of your favorite soup.

Serves: 20Hands-on: 15 minutesTotal: 25 minutesDifficulty: Easy

Serves: 20


  • 4½ cups fine cornmeal
  • 1 cup sugar
  • 2 cups all-purpose flour
  • 4 Tbsp. baking powder
  • 1 Tbsp. baking soda
  • 4 tsp. salt
  • 3½ cups buttermilk
  • 1 cup vegetable oil
  • 1 cup melted butter
  • 6 large eggs
  • 1½ Tbsp. chopped jalapeño peppers
  • 2 Tbsp. puréed chipotle in adobo


  • Heat oven to 400°F.
  • In a large mixing bowl, combine the cornmeal, sugar, flour, baking powder, baking soda, and salt. Mix thoroughly with a stiff wire whisk or spoon to combine well and break up any lumps.
  • In a separate mixing bowl, mix the buttermilk, oil, melted butter, eggs, jalapeños, and chipotle; whisk well to combine. Fold the cornmeal mixture into the buttermilk mixture in 3 additions, mixing only as much as necessary to combine ingredients. Pour the batter into two 9" × 5" loaf pans, or one 9" × 13" baking dish. It is not necessary to grease the pans.
  • Bake until the top springs back when pressed and a toothpick comes out clean when inserted into the center. Cook 10 minutes before turning onto a rack to cool completely.