search barefoot contessa

Jalapeno Cheddar Cornbread

Photo: Quentin Bacon

  • 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 extra-large eggs, lightly beaten
  • 1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
  • 8 ounces aged extra-sharp Cheddar, grated, divided
  • 1/3 cup chopped scallions, white and green parts, plus extra for garnish (3 scallions)
  • 3 tablespoons seeded and minced fresh jalapeno peppers (2 to 3 peppers)

Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl.  In 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 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.

Copyright 2006, Barefoot Contessa at Home by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

Share This

From the cookbook

Barefoot Contessa At Home Cookbook Details

Keep In Touch!

Newsletter Signup

Sign up and I'll send you great recipes and entertaining ideas every week!

barefoot contessa

Cart

Looks like your cart is empty.

Head over to the Cookbooks and Shop.

Keep in touch!

Sign up and every week we'll send you a seasonal recipe, easy gardening idea, or fun entertaining tip that you can do at home. (Know that I respect your privacy and will never ever share your information.)

Ina