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Ann’s jalapeno cornbread


The addition of jalapeno peppers and cheddar cheese means that this cornbread is bursting with flavour.


  • 1/2 cup cornmeal
  • 1/2 cup polenta (corn grits)
  • 1/2 cup flour
  • 2 Tbsp baking powder
  • 1/2 tsp salt
  • 1 cup finely minced leeks
  • 1/2 tsp chili flakes
  • 2 chopped fresh jalapenos, or 4-oz tin chopped green chilies
  • 1 cup grated cheese (cheddar or soy)
  • 2 tsp blackstrap molasses
  • 1 1/2 tsp egg replacer mix with 1 Tbsp of water
  • 1 cup milk or soy milk
  1. Mix dry ingredients together in a large mixing bowl then add the rest of the ingredients.
  2. Transfer the batter into a greased 8″ x 8″ baking pan
  3. Bake at 375° for 40 minutes or until the top is brown and crisp.
Slather with butter while fresh from the oven and enjoy!
(Recipe from The Salt Spring Experience: Recipes for Body, Mind and Spirit. If you would like to purchase a copy of our popular book, contact us and we’ll be happy to send you one!)
Photo by: jeffreyw