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Driven by a passion that borders on obsession that developed in me at a very young age I always knew I was going to be a chef.

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Chef Veera

jalapeno Cornbread stacked

Sweet & Spicy Cornbread


Moist with a tender, crumbly texture and a spicy flavor tamed by a drizzle of Peach honey, this Jalapeño cornbread is a perfect side for your next tailgating party.


Made with Jalapeño grapeseed oil so that the slightly spicy flavor is infused in every bite, you can choose to up the heat a couple of different ways. Either add the optional sliced jalapeños to the batter or replace the unflavored oil with more Jalapeño oil. Want to reduce the heat, use just a ¼ cup of the jalapeño oil and ½ cup of an unflavored EVOO to tame the bite.


The sweetness of the Peach Honey is delicious over the piquant flavors, and pairs really well with the taste of this cornbread, but a good quality local wildflower or clover honey will work as well.


The place to have fun and BE BRAVE is in the add ins – include between ½ and 1 cup of either whole corn kernels for additional texture, or grated sharp cheddar cheese for more savory notes.


During the cooler months, I love to serve this with a nice hot bowl of chili, but it also makes a great side with BBQ chicken at fall tailgating or football parties.


Happy Baking

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Jalapeño Cornbread with Peach Honey



(* indicates my preferred ingredients – see notes for alternatives)


1 cup yellow cornmeal

1 cup all-purpose flour

1/4 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

½ teaspoon salt

1 cup buttermilk

1 egg, slightly beaten

½ cup O&V Jalapeño Grapeseed oil *

¼ cup O&V Unflavored EVOO *

1 jar O&V Peach Honey for drizzling *

¼ cup seeded and sliced jalapeños (optional)





Preheat oven to 400 F degrees.  Brush oil in an 8”-x-8” pan. Line the bottom with parchment paper and oil the parchment paper as well.


In a large bowl, whisk all dry ingredients together – cornmeal, flour, sugar, baking powder, baking soda and salt


In a separate bowl, mix all the liquid ingredients together until smooth and creamy – buttermilk, egg, jalapeño oil, unflavored oil.


Add the liquids to the dry ingredients and stir gently to mix. Do not over mix. Fold in the jalapeños (reserving a few for the top)


Pour the batter into the prepared tin and top with the reserved sliced jalapeños.


Bake for 25-30 minutes until a toothpick stuck in the middle, comes out clean




Optional: add ½ cup of shredded sharp cheddar cheese when adding the jalapenos to the batter for extra savory flavor.




Serve with Fiesta Chicken Bowl, Hot Honey Ribs, Pulled Pork with Bourbon Peach Sauce



Serves 6-12

Active time 15 minutes Total Time: 40-45 minutes





* The spice of the Jalapeño oil is a great counterpoint to the sweetness of the Peach Honey. Changing the proportions of the Unflavored Oil and Jalapeño oil can change out the level of spiciness or use a lot more chopped jalapeños in the batter which will provide some heat, but not the same flavor and texture of using the jalapeño oil. Feel free to use a local honey in place of the Peach Honey, although that will change out the flavor of the dish some. All highlighted products are available at Oil & Vinegar stores.



whole jalapeno cornbread





Categories: Soups & Sides, Gluten Free Option, Vegetarian, Spicy Cornbread, Tailgating Side, Sweet & Spicy Cornbread, Jalapeño oil, Unflavored Oil, Peach Honey,



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