Home » Jalapeño-Cheddar Cornbread (Made with Olive Oil)

Jalapeño-Cheddar Cornbread (Made with Olive Oil)

Alright y’all, this Jalapeño-Cheddar Cornbread (Made with Olive Oil) is light with hints of sweet honey to complement the fresh jalapeños… pair it with Proper Good’s NEW Southwest Chili, and you have yourself a made-from-scratch meal in less than 25 minutes with only a few minutes of hands-on work!

So, here me out – If there is one type of soup that I do not like making, it’s any type of chili… I don’t know why, but I always either under-spice or over-spice or do something else that leaves it just not perfect. BUT I LOVE CHILI, so when Proper Good reached out to me about their new Southwest Chili Soup, let’s just say I had a little party dance.

It’s Vegan-Friendly, made with plant-based ground beef, gluten free, zero added sugars, and 290 calories with 19 grams of wholesome protein!

Find out more about this soup and others by clicking here.

Jalapeño-Cheddar Cornbread (Made with Olive Oil) + Southwest Chili - Propergood x ABM
Jalapeño-Cheddar Cornbread (Made with Olive Oil) + Southwest Chili – Propergood x ABM

Proper Good is a small company that was started by a brother-sister duo, Jen & Chris, who had this desire to make good-for-you meals using clean ingredients at reasonable prices! With their unique packaging, their ready-to-eat soups stay fresh at room temperature (so it doesn’t take up space in your fridge – hallelujah!) and are easily tearable to be reheated when ready to eat 😉

No chemical preservatives, grass-fed bone broth, whole ingredients, and they meet a variety of different lifestyles from keto to gluten-free to vegan!

Now, it’s time to grab our aprons and begin baking deliciousness!

Jalapeño-Cheddar Cornbread (Made with Olive Oil)

Prep Time10 mins
Cook Time25 mins
Total Time35 mins


  • 1 1/4 cup All Purpose Flour
  • 1 cup Fine Ground Cornmeal
  • 1 tbsp. Baking Powder
  • 1 tsp. Salt
  • 4 large Eggs, whisked
  • 3/4 cup Buttermilk or Whole Milk
  • 1/3 cup Olive Oil
  • 1/3 cup Honey, or Maple Syrup or Granulated Cane Sugar
  • 1/2 – 3/4 cup Cheddar Cheese, shredded
  • 1 cup Corn
  • 2 Jalapeño Peppers, sliced and de-seeded


  • Preheat oven to 400F.
  • Drizzle a little bit of olive oil to a 10" skillet over medium high heat, then add in the corn and jalapeño peppers to saute until browned, about 5-6 minutes. Set aside to cool.
  • In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
  • Add in the honey, buttermilk, and whisked eggs, then stir together until evenly combined. Fold in the browned corn and jalapeños, as well as the shredded cheddar.
  • Pour the batter into the skillet to bake for 25-28 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let it cool for at least 10 minutes before serving.

’till next time! xxL

If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram @brightmomentco. It always makes my day seeing y’alls creations!

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“The Lord is good to those whose hope is in him, to the one who seeks him; it is good to wait quietly for the salvation of the Lord.” ~ Lamentations 3:25-26

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