Spice up the dinner table with a batch of homemade jalapeño cornbread. Make yours with cash back from Ibotta.


  • 1 stick butter Challenge Butter, divided
  • ¾ cup diced onion
  • ½ cup diced red bell pepper
  • 1 cup fresh or frozen corn
  • 2 tablespoons diced jalapeno, seeds and veins removed
  • 1¾ cups all-purpose flour
  • 1¼ cups yellow cornmeal
  • ¼ cup sugar
  • 4 teaspoons baking powder
  • 2 teaspoons salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon black pepper
  • 1 ½ cups Silk Dairy Free AlmondMilk
  • 1 teaspoon apple cider vinegar
  • 1/3 cup Just Mayo Chipotle


  1. Preheat the oven to 350F.
  2. Grease a 9-inch round baking pan or cast-iron skillet with the stick of butter or margarine.
  3. Over medium heat melt 1 tablespoon butter in medium pan. Add the onion and bell pepper and cook until soft and translucent, about 6-8 minutes. Add the corn and jalapeno. Mix well and allow to cook for another minute. Remove from the heat, and set aside.
  4. In a large bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, paprika, salt and black pepper.
  5. Cut the remaining butter (about 5-6 tablespoons) into small cubes. Mix it into the flour mixture with your hands, rubbing in the butter between your fingers until it is well incorporated.
  6. In a small bowl, whisk the almond milk and vinegar until incorporated. Allow it to sit 5 minutes. Then whisk in the Just Mayo Chipotle. Add this to the dry ingredients. Fold in the reserved vegetables. Mix until all ingredients are evenly incorporated.
  7. Pour the cornbread batter into the buttered pan. Make sure you have about ½-inch headroom for the bread to rise.
  8. Bake in the oven for 30-45 minutes until the top is light golden and a toothpick comes out clean from the center of the pan.
  9. Serve immediately.

Recipe via Hampton Creek

Learn more about earning real cash back on your grocery purchases with Ibotta.