Jalapeno Cheddar Cornbread

Total Time:
1 hr 5 min
10 min
20 min
35 min

12 large pieces

  • 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

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.

Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 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.

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4.4 204
Love this recipe...only thing I did differently was roasting the jalapeƱos before mincing and adding to the batter. item not reviewed by moderator and published
Very Very Good! read the reviews and did somr tweaking. 1:1 ratio for corn meal and flour.used three large pepers. will still use more net time. and to adjust the sweetness up some how i like it, I used some agave nectar.... great choice! soo good. O yea and I used a mix of cheese on top item not reviewed by moderator and published
This cornbread is awesome! It is delicious, moist, flavorful, and not too spicy at all. As a matter of fact, I will add a couple more jalapenos next time. I really enjoyed the softness, as well as the thickness of this cornbread. The cheese made it decadent! YUM! item not reviewed by moderator and published
Perfect! I used jarred jalapeƱos and it was the best cornbread ever. I never doubt a Barefoot Contessa recipe. item not reviewed by moderator and published
Bland? Tasteless? Dry? I don't know how it's turning out that way for many of you because I've made this dish a number of times and it is a hit at every BBQ I take it to (there are never leftovers). It's definitely not super sweet cornbread or traditional southern cornbread (which has much more cornmeal than flour), but it always turns out moist and yummy. I did make some simple changes to mine. First, I used self-rising flour and of course eliminated the baking powder and salt. I also lessened the amount of sugar because I'm not crazy about super sweet cornbread with BBQ. I swapped milk for almond milk (which really didn't change a thing as far as I could tell, but ensure nobody eating has nut allergies!) and used at least 1/4 a cup of pickled jalapenos--maybe more actually. I would recommend tinkering with the recipe a bit if you're having trouble, but I promise it's delicious! item not reviewed by moderator and published
I have made this recipe multiple times, and every time it's better than the last! It's not a "traditional" cornbread, so if that's what you are looking for (sweet, dense, with lots of cornmeal flavor) you should try another recipe because this one will let you down in that sense. I did not find this cornbread bland or lacking flavor like some people pointed out, but it does have a very delicate flavor. I think that was the intentional design of the recipe, so the bread won't compete with whatever chili or stew you are serving as the star of the meal. I never found it to be dry or buscuit like either, and for those that have, I recommend giving it another shot, but mix as little as possible, allow it to rest for the FULL 20 minutes like Ina instructs, and go with the low end of the baking time first, as you can always bake more! Truely one of my favorite Ina recipes! item not reviewed by moderator and published
I agree with many of the comments thus far - its a little bland & biscuit like. Which is to say its fabulous with a thick soup or chili (which is why I gave it a 4) but in the end when it has a more focus on it like bringing to a cookout or serving with BBQ I was left wanting a more traditional southern corny/moist consistency, possibly a little more sweetness (even though I don't care for real sugary styles of cornbread). I'm going to try this again with maybe some actual corn and a little avocado honey as well as a tad less plain flour and see if that bumps it up a notch because I do still like the base. item not reviewed by moderator and published
I wasn't overly thrilled with this. It wasn't bad, but plain old cornbread would have been better. I used extra sharp cheddar, but didn't taste the cheese. It was too rich. I I followed the recipe as written. item not reviewed by moderator and published
I've made this recipe over and over again and don't know what the negative comments are all about. The only thing I did differently was that I used 2 cups of buttermilk. I think this is a delicious recipe and recommend it often. And yes, I use the 2 full sticks of butter in it. Thanks once again Ina for another incredible recipe. I just made 2 batches to take to work tomorrow for our chili day and I'm sure I'll have people asking for the recipe. item not reviewed by moderator and published
I agree with most posters that this is somewhat bland. The texture is fantastic (moist/crumbly) and it works well if you eat it with chili poured on top. However, I would prefer to eat it separately and it definitely needs to be sweeter, IMO. I had increased the sugar to 1/3 cup and it still wasn't sweet enough. I'm thinking about adding honey to it and I'll bump up the amount of jalapeno also. I'm not giving up on it. item not reviewed by moderator and published

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