Jalapeno Cheddar Cornbread

Total Time:
1 hr 5 min
Prep:
10 min
Inactive:
20 min
Cook:
35 min

Yield:
12 large pieces
Level:
Easy

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 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
Directions

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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    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!
    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!
    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.
    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.
    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.
    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.
    love
    I haven't read all of the comments, so perhaps someone has already pointed this out. But the written recipe (at least as viewed on the Food Network iPad App) omits the 1/2 pound of butter Ina uses in the video. Perhaps that explains other reviewers' complaints of dryness and lack of flavor?  
     
    I've made this and really enjoyed it--but I used the two sticks of melted butter like Ina does in the video.  
     
    I love Ina's recipes! Always simple, classic, traditional, and chic.
    when viewed on my iPhone I saw & included the 2 sticks of butter and still found it a bit dry - its great with soups or chili but with anything else it comes up a little dry and biscuit like.
    The rating is for the combining of the corn bread batter with cheese and peppers...both ingredients...per our taste buds. 
    Tried the recipe as-written. Not successful. 
    Tried a second time but layered the cheese and peppers with the corn bread batter. 
    Similar to making lasagna, I spooned 1/2 of batter into 8x8 pan...then placed roasted/seeded peppers on top...then pored remaining batter. Final step...put on all grated cheese. Baked according to recipe. 
    This style was a hit! Anyone know why??? 
    Annie, Fremont, CA 
    huh, I'm tempted to try that, maybe its because the favor is concentrated so its a nice compliment instead of getting lost?
    I've attempted this three times. The last time I had to throw it out right before dinner. I follow the recipe exactly and use very good cheese, but every time it's a disappointment. Unremarkable and somewhat tasteless. I love Ina, have all of her books, and have had incredible success with most of her recipes, but this is not a winner.
    This was delicious! I added some canned corn to it and my family loved it. Made it a few times now.
    This recipe was moist but was fairly bland. If I made it again I would definitely spice it up. Possibly it is a regional preference, but we in the southwest expect much more kick in our jalapeno cornbread.
    I don't know if its so much regional - I'm in SoFL and I definitely wanted more kick too! I kept wondering if I missed adding them at all when I was done because I could barely taste it or the cheese. I'm going to try it with buttermilk and at least half as much jalapeño next time
    This was the best cornbread/jalapeno recipe. My husband flipped over it. It was very moist and tasty.
    This cornbread was certainly moist, but lacking some flavor. I like my cornbread on the sweet side because I usually serve with spicy chili, so instead of the 1/4 cup sugar it called for, I increased it to 1/3. It probably would have benefited from a half cup. Overall, it was good, not great.
    Normally I go with a sweet cornbread, but wanted to try a more savory version with a mexican flavored chili. This recipe was way too salty! And I only added 1.5 teaspoon of kosher salt. I think I will stick to a cornbread recipe that is sweeter.
    I don't know but I think this cornbread is perfect. I wish my jalepenos were spicier but its still awesome. I tweaked the recipe a bit and I think it turned out great. I halved the recipe since its just my husband and I eating. This gives us like 3 portions, enough for our leftover chili. I used 1 cup cake flour and 1/2 AP flour. I added like 1/2 c of chopped jalepenos and replaced milk with buttermilk plus omitted the reg amount of sugar of 1/4 c. It's takes me about an 1 hr 5-10 mins to cook through. Worth the wait!! Ps. It's more cake-like then normal gritty textured cornbread but oh so good!
    This is my go to cornbread recipe, not because it's the most authentic cornbread recipe, but because it has so many tasty things inside and it's very simple to make gluten-free with all purpose GF flour. I add a can of corn to the batter and extra cheese everywhere, of course. The jalapeños are never spicy, so I always add extra in addition to jalapeõs on top. It comes out moist and perfect for dipping in my husbands Three Alarm Three Bean Turkey Chili.
    This recipe was delicious. However for my liking I doubled the amount of jalapeño. Otherwise perfect.
    Made this for a Superbowl potluck and it was hit. Only things I changed was using red Fresno peppers instead of jalapenos -better color contrast with the scallions- and I set it under the broiler -set to high- once it was done to give the cheese on top a more 'finished' appearance.
    My hubby has never been a fan of cornbread but jumps for joy when ever I make Ina's cornbread. The other night it was cold out so I made a pot of navy bean soup and a batch of this cornbread minus the peppers, there isn't much left. The cornbread stands up to chilli, soups and doesn't crumble like so many cornbreads do. Thanks for the recipe, it's our families favorite :-
    Delicious!
    Very good! I've been looking for a corbread recipe that my huband will eat... this is it! Thank you Ina
    I make this and love it, but I cut the ingredients in half, use buttermilk in place of regular milk. I do not however half the cheese, infact I might use two whole bags sometimes if I am having a cheese loving day, and I also throw in a cup of creamed corn. delish!
    This is the first recipe from Ina that didn't work for my family and I. As other reviewers stated it was more cake like. It wasn't bad, but not what I expected or wanted for cornbread to go with my chili. I don't think it should even be called cornbread, maybe a corncake. I prefer a more traditional cornbread. The cornbreads I've made in the past were not too dry so I will stick with those.
    I've made this several times--served along with Emeril's turkey chili--and everyone always loves it. I would describe the cornbread as denser and less corn-y than other cornbreads, yet moist and flavorful. The scallions and jalapenos add flavor, and the cheese on top forms a nice crust. I've made it repeatedly, and it consistently turns out wonderful. I will be making this again.
    Ok but I wouldn't call it "Cornbread"- the corn flavor is lost...instead very floury, texture like cake. Will not be making again.
    Delicious!!!!! I halved all the ingredients except for the jalapenos (used full amount to make a 9x9 dish. I also used buttermilk instead of regular milk, and I only had white cornmeal. The final product was still not as spicy as I thougt it would be, but the flavor and texture were awesome. Next time I wadd cayenne pepper for more kick. This will be my new go to recipe for cornbread, even without the cheese and peppers. Moist, Quick,and Easy!
    Ina Garten really hit the mark with this recipe! It was a huge hit at my Mexican themed party. I did use Buttermilk and added a bit more more Jalapenos but other that than I stuck to the recipe. The flavor is amazing and it was all gone by the end of our meal. It is not anything like traditional corn bread but it's a great alternative, you get the flavor of corn bread just not the texture. I've seen this on some of the other reviews and it's worth repeating, do not over mix - I did my test run in my Kitchen Aid stand mixer and it turned out a little tough, so for the one I made to serve I hand stirred everything, it made a big difference, I suspect it developed too much gluten which made test run version tough.
    I really liked the texture but something is missing and I can't put my finger on it. I added more sugar for my second attempt and that wasn't it. I will need to work on it. Maybe more cheese and jalapeño? not sure. The base of the recipe is perfect.
    I felt something was missing also - several people noted they made it with buttermilk so I'm going to try that next time along with honey instead of sugar and putting a little more cheese on top.
    This bread is absolutely delicious and I love the taste of it. It is moist which most cornbreads are not. I definitely tried it the way Ina made it this first time but because of the amount of butter and cheese in it I will use less of both the next time. However, I did find one piece of it did go a long way and it was very filling. I love the bite the jalopeno pepper put in it - just enough to give a little heat in the mouth but no burning. The scallions also went well with the cheese and jalopeno peppers. I am hoping I can freeze the remaining pieces we did not eat and either have them at room temp the next time or heat them in the microwave for a minute.
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