This spicy Jalapeño Cornbread made with our Lactose Free Jalapeño Monterey Jack is the perfect side dish for your next BBQ. It’s moist, crumbly, and savoury all at once.

Recipe Directions

1. Preheat the oven to 400° F. Prepare an 8×8 baking dish by spraying a generous amount of
oil on the sides and bottom of the pan.
2. In a large bowl combine the flour, cornmeal, sugar, baking powder and salt.
3. Add cheese, buttermilk and oil to the flour mixture and stir well until fully combined.
4. Transfer mixture to the baking dish evenly and top with jalapeño slices.
5. Bake for 23-25 minutes or until a toothpick comes out clean.
6. Let cool slightly before cutting and enjoy!