Jalapeno Cheddar Cornbread

Show: Barefoot ContessaEpisode: The Cat's Away

Rated: 4 stars out of 5Rate itRead users' reviews (95)

RECIPE
COMMENTS & REVIEWS(95)

Cook Time:
35 min
Level:
Easy
Yield:
12 large pieces

Times:

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

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Salsa Cornbread

Picture of Jalapeno Cheddar Cornbread Recipe

Photo: Jalapeno Cheddar Cornbread

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 32

View all 32 Side Dish Collections

Comments & Reviews

recipe Jalapeno Cheddar Cornbread
Jana santa monica, CA 01-19-2010
Flag

Solution to Dry Cornbread
Rated: 5 stars out of 5

I was risky enough to make this for the first time for company, and wow, what a hit! Cornbread seems to be so dry, but this... was super moist, even after refrigerating it and nuking it for a few seconds. Also seems to hold up well. No modifications needed, and it's great to accompany salads, too. I'm hooked!Read more
recipe Jalapeno Cheddar Cornbread
jolly los angeles, CA 01-16-2010
Flag

Everyone loved it!
Rated: 4 stars out of 5

I halved the recipe and it fit perfectly into a standard 12-count muffin tin. I would definitely make this again!
recipe Jalapeno Cheddar Cornbread
Kristina New York, NY 01-04-2010
Flag

Great, easy cornbread
Rated: 5 stars out of 5

I made this to go with Ina's Mexican chicken soup. I thought it was perfect! I halved the recipe and used an 8x8x2 pan. I... used the same ratio of cornmeal to regular flour that's suggested in the recipe and I have to disagree with others' comments that it's not a true cornbread. I thought it was just as cornbready as any other I've tried. Moist and delicious with just the right amount of sweet & salty. It was also very easy - will definitely make it again!Read more
recipe Jalapeno Cheddar Cornbread
Angie Tampa, FL 01-02-2010
Flag

Best Cornbread Ever!!
Rated: 5 stars out of 5

Moist, flavorful, savory, cheese, not too spicy - Perfect. No modifications needed, just follow the recipe and you will be... delighted with the final product. We made this cornbread for New Year's to go with homemade chili but I would not hesitate to make again for company or pot luck. Mmmmmmmmmm!!!!Read more
recipe Jalapeno Cheddar Cornbread
brenda pittsburgh, PA 12-28-2009
Flag

A BIG HIT!!!!!!!
Rated: 5 stars out of 5

Made this for Christmas dinner using all of Elizabeth's (12/29/09) suggestions below with just a couple more changes. I used... a regular can of corn, a little extra fresh jalapeno, a finely chopped roasted red pepper, and a mix of extra sharp cheddar and pepper jack cheese. It's very dense and definitely serves more than 12. I froze the leftovers which I will dry in a low oven for croutons to make a cornbread & sausage stuffing for my next turkey or chicken dinner. I'm thinking that will be a real treat, too!!Read more
recipe Jalapeno Cheddar Cornbread
Elizabeth Charleston, SC 12-21-2009
Flag

Rave reviews!
Rated: 5 stars out of 5

I made this cornbread to go with my Black Bean Soup (for a party) and got so many rave reviews and requests for the recipe,... it was unbelieveable. I too, am a avid reader of the Users' reviews, so I took their suggestions, as well as made a few changes of my own. For a truer cornbread consistency (but it's still very moist) I used 2 cups of flour, and 2 cups of yellow cornmeal. I also upped the sugar from 1/4 C sugar to 1/2 C, and used buttermilk instead of regular milk. I also added a small can of Mexican corn, an entire 4 oz. can of diced jalapenos. Portion-wise, I think this makes a lot more that 12 large pieces. Once you cut it, it's very thick and dense and really serves more like 20. Thank you Ina. This is truly a delicious cornbread!!!Read more