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Cheesy Jalapeño Cornbread

Serves: 8
This sweet and spicy jalapeño cornbread recipe is made with diced jalapeños and oaxaca cheese. Moist and tender, it's a delicious side dish!


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  • 2 cups all purpose flour
  • 1 cup cornmeal
  • ½ cup white sugar
  • ½ cup brown sugar
  • 1 ½ tsp baking powder
  • 1 tsp salt
  • ½ cup butter, melted
  • ½ cup avocado oil
  • 1 ¼ cup milk of choice
  • 3 eggs
  • 4 jalapeños, seeded and diced
  • 4 ounces Rizo Bros Oaxaca, shredded


  1. Preheat the oven to 350 degrees Fahrenheit and lightly grease a cast iron skillet.
  2. Meanwhile, mix the flour, cornmeal, sugar, brown sugar, baking powder, and salt in a bowl until combined. Set aside.
  3. In another large bowl, whisk the melted butter, oil, milk, and eggs until combined.
  4. Pour the dry ingredients into the wet ingredients and fold until just combined. Add the jalapeno and oaxaca and fold again until incorporated.
  5. Pour into your greased cast iron and bake for about 40-50 minutes or until a toothpick comes out clean.
  6. Drizzle with honey and serve warm!