Jalapeno marshmallow northern style cornbread

By Annegret Henniger
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  • A 23 centimeter round cake tin
  • 1 cup stone ground cornmeal
  • 1 cup all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 2/3 cup buttermilk
  • 2/3 cup whole milk
  • 1/4 cup salted butter, melted and cooled
  • 18 marshmallows (regular size), chopped into quarters
  • 3 tablespoons chopped jalapeno pepper
  • Butter for greasing the pan


  1. Preheat the oven to 375 F, and grease the baking pan.
  2. Stir the dry ingredients together.  Add the eggs and mix with a wooden spoon.
  3. Add the milk and butter milk and stir until combined. Stir in the butter until combined. 
  4. Stir in the chopped marshmallows, and jalapeno pepper.
  5. Pour the batter into the pan and bake until golden brown and the sides have pulled away from the edges of the pan (approximately 35 minutes). Transfer to wire rack to cool.
  6. Serve immediately or store by putting it back into the pan and covering with a tea towel for up to two days.

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