Jalapeno Cheddar Cornbread
Total Time
1 hr
Prep Time
30 mins
Cook Time
30 mins
Rating
0 out of 5 stars
(0)
Ingredients
12 servings
- 3 cups (375g) all-purpose flour
- 1 cup (159g) yellow cornmeal
- ¼ cup (50g) sugar
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
- 2 cups (488ml) milk
- 3 extra-large eggs, lightly beaten
- ½ pound (226.8g) unsalted butter, melted, plus extra to grease the pan (2 sticks)
- 8 ounces (226.8g) aged extra-sharp Cheddar, grated, divided
- ⅓ cup (33.33g) chopped scallions, white and green parts, plus extra for garnish, 3 scallions
- 3 tablespoons seeded and minced fresh jalapeño peppers
How would you rate this recipe?
Preparation
Step 1
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 and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
Step 2
Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
Step 3
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.
Step 4
Save recipe for the next time?
Chef's notes
The recipe was inspired by Ina Garten's book 'Barefoot Contessa at Home'.
The addition of cheddar and onions brings an exciting flavor.
For a more authentic Southern cornbread flavor, adjust ingredients to taste.
Consider substituting jalapeños with additional scallions if concerned about spiciness.
