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Learn moreJalapeno Cheddar Cornbread
From Ina Garten’s ‘Barefoot Contessa At Home’
Note from Marianne: I used 2-1/2 medium jalapenos (2” long), and it was not spicy hot. Next time I will use more. Great recipe!
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Ingredients
- 3 cups all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup sugar
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
- 2 cups milk
- 3 eggs slightly beaten
- 1/2 pounds unsalted butter melted, plus extra to grease the pan
- 8 ounces aged extra sharp cheddar grated, divided
- 1/3 cup scallions chopped, white and green parts, plus extra for garnish
- 3 tablespoons fresh jalapeno peppers seeded and minced
Preparation
- Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl.
- In a separate bowl, combine the milk, eggs, and butter.
- With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don’t overmix!
- Mix in 2 cups of the grated cheddar, the scallions (reserve some for the top) and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
- Meanwhile preheat the oven to 350 degrees.
- Grease a 9 X 13 X 2-inch baking pan.
- Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated cheddar and extra chopped scallions.
- Bake for 30 to 35 minutes or until a toothpick comes out clean.
- Cool and cut into large squares.
- Serve warm or at room temperature.