Black Pig Jalapeno and Cheddar Corn Bread

The Story:

In 2008 we competed in our first professional competition at the Canadian Open BBQ Championship. We were not prepared for this out-of-the-box killer competition but we were going to give it all we had!

Each entree had to have two side dishes with a beverage pairing. We offered rack of lamb, corn bread, and a grilled onion with deep fried goat cheese – one of our favourite dishes.

To everybody’s surprise, including ours, we won first place in Canada for the dish. While the lamb has gone on to win multiple awards including 3rd Place in the World, the corn bread has been our little secret…until now.

Over the years we have tweaked the recipe and found that little extra kick. Now I am ready to present to the world, our infamous Black Pig Jalapeno and Cheddar Corn Bread recipe:


  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 tbs sugar
  • 1 tbs baking powder
  • 1 tsp coarse salt
  • 2 large eggs
  • 2 cups buttermilk
  • 2 tbs Koops’ Jalapeno Mustard
  • 2 + 4 tbs butter
  • 2 cups shredded cheese
  • 2 jalapenos finely diced


  1. Preheat oven to 425F
  2. Place cast iron pans into oven to preheat (4-5 square pans will work perfectly)
  3. Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl; set aside
  4. Whisk together egg, buttermilk and mustard; stir into flour mixture
  5. Add two tablespoons of melted butter
  6. Add cheese and jalapeno into batter
  7. Melt butter in four hot four-inch cast-iron skillets
  8. Remove skillet; swirl to coat bottom
  9. Pour in batter
  10. Bake about 12-15 minutes until a tester comes out clean
  11. Cool and serve warm

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