Jalapeno-Cheddar Olive Oil Cornbread

Baked-goods, Bread, Cornbread, Jalapeno, JUNESEED, Olive Oil -

Jalapeno-Cheddar Olive Oil Cornbread


Servings: 6


  • 1 cup all-purpose flour (regular or gluten-free)
  • 1/2 cup garbanzo bean flour
  • 1/2 cup cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon kosher or fine-grain Celtic salt
  • 2 extra-large eggs, lightly beaten
  • 1/2 cup extra-virgin olive oil
  • 1 cup plain yogurt
  • 1 tablespoon pure maple syrup
  • 1 fresh jalapeno, finely chopped (about 3 tablespoons)
  • 3 scallions, thinly sliced (about 1/4 cup)
  • 4 ounces cheddar, shredded (divided)
  • 1 tablespoon JUNESEED Everything Gomasio



  1. Whisk together flours, cornmeal, baking powder, and salt in a bowl.
  2. In a separate large bowl combine eggs, olive oil, yogurt, and maple syrup. Whisk until smooth. Add dry ingredients and stir to combine (don’t over-mix, it’s okay if the batter has some lumps).
  3. Fold in the jalapeño, scallions, and half of the cheddar. Let batter rest for 20 minutes at room temperature.
  4. Preheat oven to 350F. Grease a 9-inch cast-iron skillet (or 9-inch pie dish or square baking dish) with olive oil. Scrape the batter into the skillet. Top with remaining cheddar and sprinkle with Everything Gomasio.
  5. Bake until cornbread is puffed and golden on top and a cake tester inserted into the center comes out clean, 20 to 25 minutes. Serve warm or at room temperature.

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