Jalapeno Cornbread with Arrabbiata Sauce and Blue Cheese

By Al Brown

Jalapeno Cornbread with Arrabbiata Sauce and Blue Cheese
Serve up this moist dense cornbread with jalapeno chilli, crumbled blue cheese and toasted walnuts for delicious, easy entertaining.

“This recipe has been with me for as long as I can remember. I like it a lot as it’s a really moist dense cornbread. It has a good amount of grated cheese and buttermilk, and you can also up the jalapeno chilli component if you want a bit more shoosh . The arrabbiata sauce is also a ’go to’ for me when I want a simple delicious tomato sauce that can be used in practically any situation.” Al Brown

Serves 6

Arrabbiata Sauce

1/3 Cup  Olive Oil

2 Tbl Fresh Garlic (minced)

½tsp Chilli Flakes

½ Cup Port

½ Cup Red Wine

2 x 400 gm Tins Whole Peeled Tomatoes (blitzed to a puree)

2 Tbl Tomato Paste

1 Tbl Sugar

2 Tbl  Butter

Flaky Sea Salt

Freshly Cracked Black Pepper

In a heavy based saucepan, add the olive oil and place on medium heat. Add the garlic and chilli flakes. Stir continuously with a wooden spoon, watching the garlic starting to change colour. Once the garlic takes on a nice dark golden colour, immediately add the port and red wine. (Be mindful as you add the alcohol that it will spit and bubble for a few seconds.)

Cook the wine down for 5 minutes, then add the blitzed tomatoes, tomato paste and sugar. Turn down the heat and cook for another 15 to 20 minutes until nice and thick. Remove from the heat, whisk in the butter, taste, and season accordingly.

Cool to room temperature, then refrigerate until required.

Jalapeno Cornbread

1/3 Cup Olive Oil

1 ½Cup Onion  (finely chopped)

¼Cup Tinned Jalapeno Peppers (finely chopped)

4 Cups Corn Kernels (roughly chopped)

3 Cups Cornmeal (fine grain)

1 ½Cups Butter Milk

3 Cups Cheddar Cheese (grated)

2 tsp Salt

9  Eggs (separated)

Pre heat your oven to 160 degrees.

Line a large Lodge Skillet, or 2 loaf tins, with baking paper or greased tinfoil. Set aside.

Place a Lodge Skillet on medium low heat. Add the olive oil, chopped onion, and jalapeno. Sweat for 15 minutes until the onion is transparent and soft. Place in a large mixing bowl along with the corn, cornmeal, buttermilk, grated cheddar and salt. Hold aside.

Place the egg yolks in a bowl and whisk until creamy. Place the whites into another clean bowl and whisk to soft peaks. Fold the egg yolks into the whites, to create a light airy egg mix.

Fold egg mix into the corn and onion mix until fully combined, then pour into the prepared lined skillet, or loaf tins

Place in the oven and bake for 45 – 60 minutes, until the cornbread is golden and firm to touch. Poke with a toothpick to check if the centre is cooked. If it comes out clean, it’s ready.

Remove from the oven and let the cornbread cool a little before turning out. Wrap, then refrigerate until required.

To assemble:


Salted Butter (room temperature)

Arrabbiata Sauce

1/2 Cup Blue Cheese (crumbled)

1/2 Cup Walnut Pieces (toasted)

Orange and Chilli Oil (or olive oil)

Heat a Lodge skillet to medium heat.

Cut your cornbread into wedges and brush both sides with butter. Sauté in the hot skillet for 2 minutes each side, until caramelised and warmed through.

Warm your arrabbiata sauce in a saucepan or in the microwave.

Serve up your warm cornbread with a spoonful of arabiatta sauce, and top with crumbled blue cheese, walnuts and a slug of orange and chilli oil.


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