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Jalapeno Cheddar Corn Bread

Prep Time 10 mins
Cook Time 35 mins
Cuisine American, Mexican


  • 10-12 '' Cast Iron Pan


  • 1 & 1/4 cup Flour
  • 3/4 cup Yellow Cornmeal
  • 1 tbsp. Baking Powder
  • 3/4 cup Sugar
  • 2 Eggs
  • 3 tbsp. Maple Syrup or Honey
  • 3/4 cup Whole Milk
  • 1/2 cup Butter melted
  • 1 Jalapeno lightly charred and minced
  • 1 cup Grated Cheddar
  • Non-stick cooking spray


  •  In a large bowl, mix together all dry ingredients.
  • In a separate medium-sized bowl, whisk together eggs, maple/honey, milk, and butter. Slowly whisk the wet ingredients into the dry ingredients. Do not over whisk. You should still see a few small clumps of flour.
  • Fold in the jalapeno and cheddar. These are optional additions and you are welcome to omit them or add a few of your own creative choices.

Prepping your Forno Venetzia Wood Fired Oven

  • Preheat Forno Venetzia oven to 350°F, using 1-2 small to medium logs. Once at temperature, move logs to one of the rear corners to maintain heat. Alternatively, if the oven was already at a high temperature, allow the oven to naturally cool to 350°F.

Cooking the Cornbread

  • Lightly spray a large cast iron pan (around 10-12”) with non-stick cooking spray. Using a spatula, pour the batter into the cast iron pan, using the spatula to spread evenly.
  • Place the cast iron pan into the Forno Venetzia oven, opposite the burning logs
  •  Allow the cornbread to cook for about 30-35 minutes at around 350°F or until a toothpick comes out dry when poked through the center.


  • Allow bread to cool for 10 minutes before carving and serving. Cut into triangles or into squares. Serve with a spread of butter or simply sop up some sauce with the cornbread.