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–+ servings
jalapeno cheddar cornbread recipe

Jalapeno Cheddar Cornbread

Cornbread with loads of cheddar and jalapenos that's super moist, compliments of Ina Garten.
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Prep Time 25 minutes
Cook Time 35 minutes
Course Bread, Side Dish
Cuisine American
Servings 1 9 x 14 baking dish

Ingredients
  

  • 3 C all purpose flour
  • 1 C yellow cornmeal
  • 1 Tbsp sugar
  • 2 Tbsp baking powder
  • 2 tsp kosher salt
  • 2 C milk
  • 3 extra large eggs, lightly beaten
  • ½ lb unsalted butter, melted plus extra for greasing pan
  • 8 oz extra sharp old Cheddar, grated save some for top
  • 3 scallions, minced about 1/3 cup, save some for top
  • 3 Tbsp seeded and minced fresh jalapeno peppers

Instructions
 

  • Combine flour, cornmeal, sugar, baking powder and salt in a large bowl.
  • In separate bowl melt butter. Add milk in small amounts to temper butter, then stir in eggs.
  • Add wet ingredients to dry, stirring only until lumps are dissolved. Do not over mix.
  • Shred cheese and add most (about 2 cups) to the cornbread batter. Mince scallions and jalapenos and add to batter as well, reserving some scallions for the top.
  • Allow the mixture to sit at room temperature for 20 minutes. Preheat oven to 350° and grease a 9 x 13 baking dish with butter.
  • Pour batter into pan, smooth the top and sprinkle with remaining cheese and scallions. Bake for 35-40 minutes or until a toothpick comes out clean.
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