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This past weekend was a busy one for us. Bean turned 7 and we had her birthday party. We invited friends to go swimming at Watermania (a local wave pool with water slides and diving boards) and then we went took her friends to The Old Spaghetti Factory afterwards for dinner. We had a “grown up table” and a “kids table” at the restaurant… were we nuts? Yes, probably. I felt slightly bad for our server waiting on a table with a 3 year old, a 4 year old, 2- 6 year olds, 3- 7 year olds and a 9 year old. But he handled it like a pro and The Hubs and I hovered over while he was taking orders and serving meals to help him out.

We got home around 8:30 and I fell asleep before the kids. I was EXHAUSTED. The next morning we woke up bright and early to get the kids to gymnastics and then had our community block party in the afternoon.

Our block party is potluck style, and is always held on Bean’s birthday weekend. Every year I’m so busy getting ready for Bean’s birthday that I forget to think about what I’m going to bring until the day of the block party.

This year The Hubs and I made up a batch of savoury jalapeño cheddar cornbread scones. They were delicious with the perfect blend of spice from the jalapeño, saltiness from the cheese and little bursts of sweetness from the corn niblets. They are quick and easy to make and are great for potlucks and entertaining so I thought we would share the recipe!

Read on for our Savoury Jalapeño Cheddar Cornbread Scones Recipe and make sure to pin it for later so it can become your “go to” potluck dish!

Savoury Jalapeño Cheddar Cornbread Scones Recipe

Ingredients:

1 1/2 cups cornmeal
1 cup flour
6 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup (1 stick) melted butter
1 cup buttermilk
3 large eggs
1 1/2 cups grated cheddar cheese + 1/2 cup for topping
3/4 cup corn kernels
1/3 cup chopped drained pickled jalapeños

Directions:

Preheat oven to 400F and grease 2 nonstick cookie sheets or sheet pans.
In a large bowl combine cornmeal, flour, sugar, baking powder, baking soda and salt. Stir together so ingredients are evenly dispersed.
In a medium bowl combine melted butter, buttermilk and eggs. Whip until eggs are incorporated into the butter and buttermilk.
Pour wet ingredients into dry ingredients and stir until combined, do not overmix.
Add 1 1/2 cups cheese, corn and jalapeños and fold into your batter. Your batter should be pretty wet and sticky.
Drop 1/4 cup of batter per scone onto your cookie sheet. I made mine round, almost like a big piece of cookie dough. Top with remaining cheddar cheese.
Bake in your oven for 10-15 minutes or until golden brown and cooked through. The magic number with my oven was 12 minutes.
Transfer to a cooling rack to cool or serve warm. Enjoy!

Makes approximately 20-24 scones

Print or save for later:

Savoury Jalapeño Cheddar Cornbread Scones Recipe

Ingredients

-1 1/2 cups cornmeal
-1 cup flour
-6 tablespoons sugar
-1 1/2 teaspoons baking powder
-1 teaspoon salt
-1/2 teaspoon baking soda
-1/2 cup 1 stick melted butter
-1 cup buttermilk
-3 large eggs
-1 1/2 cups grated cheddar cheese + 1/2 cup for topping
-3/4 cup corn kernels
-1/3 cup chopped drained pickled jalapeños

Instructions

Preheat oven to 400F and grease 2 nonstick cookie sheets or sheet pans.
In a large bowl combine cornmeal, flour, sugar, baking powder, baking soda and salt. Stir together so ingredients are evenly dispersed.
In a medium bowl combine melted butter, buttermilk and eggs. Whip until eggs are incorporated into the butter and buttermilk.
Pour wet ingredients into dry ingredients and stir until combined, do not overmix.
Add 1 1/2 cups cheese, corn and jalapeños and fold into your batter. Your batter should be pretty wet and sticky.
Drop 1/4 cup of batter per scone onto your cookie sheet. I made mine round, almost like a big piece of cookie dough. Top with remaining cheddar cheese.
Bake in your oven for 10-15 minutes or until golden brown and cooked through. The magic number with my oven was 12 minutes.
Transfer to a cooling rack to cool or serve warm. Enjoy!