Duke’s Mayonnaise Jalapeño Cheddar Cornbread | Giant National Capital Barbecue Battle

Duke’s Mayonnaise Jalapeño Cheddar Cornbread


  • 11/2 cups cornmeal
  • 11/2 cups flour
  • 1/3 cup sugar
  • 2 Tbsp. baking powder
  • 11/2 tsp. salt
  • 1 cup Duke’s Mayonnaise
  • 13/4 cups buttermilk
  • 2 cups shredded cheddar cheese, divided
  • 1/2 cup diced jalapeños (about 3 medium)
  • 1-2 sliced jalapeños (optional for top of bread)
  • 1 Tbsp. shortening


  1. Place a 10” cast-iron skillet in oven and heat oven to 425°F.
  2. While oven is heating, combine cornmeal, flour, sugar, baking powder and salt in a large bowl and set aside.
  3. Whisk together mayonnaise and buttermilk, then mix into dry ingredients.
  4. Stir in 1 cup of cheese and the diced jalapeños.
  5. When oven is heated, carefully add shortening to pan, swirl to coat, then pour batter into pan. Top with remaining cheese and sliced jalapeños, if desired.
  6. Bake for 30-40 minutes or until a toothpick inserted in the middle comes out clean.