1 Video | Photo: Jalapeno Cheddar Cornbread Recipe
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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By TrishCA
CA
on January 03, 2012
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Mine came out looking just like the picture, so I think I did everything right. Though it tasted fine, it just didn't have the cornbread texture I wanted. If I try this recipe again, I will adjust the ratio of flour and cornmeal. I suspected by the photo and my final product that this would be the problem and it was. I typically love Ina's recipes. But this one did not have the textural quality of cornbread that makes it good for chili or other traditional pairings.
By mooandrew
on January 02, 2012
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Great, forgiving recipe: I only had 1 & 1/3 stick of butter, so I used that. And buttermilk not regular. Pam'd the casserole. Left out the sugar by accident, no problem. I popped fresh jalapenos in the oven while pre-heating and mixing the other ingredients to roast them a bit. And I added half a small can of Mexicorn and half a small can of Chipotles in Adobo, chopped. Cooked at 350 for quite a long time - I like CRISPY EDGES - YUM! It came out great. Thank you, Contessa!!!
By Laura Strohmeyer
Plano, TX
on December 17, 2011
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The best cornbread I have ever had. The cornbread texture is perfect, you can make it without the jalepenos if desired.
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