This is not a recipe to be skipped. You will not regret making this jalapeño cheddar cornbread. It was so incredibly easy to put together (5-7 minutes tops) and the results are well worth the 20 minute pre-cook wait. I halved the recipe, used a 9″x11″ Pyrex dish (which still makes a lot of cornbread) and cooked it for 22 minutes. Perfect. Just perfect. It’s moist, cheesy, delicious, and not at all spicy (I removed the seeds and pulp from the jalapeño). This one’s a keeper!
- 3 cups all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup sugar
- 2 tbsp baking powder
- 2 tsp kosher salt
- 2 cups milk
- 3 large eggs, lightly beaten
- 1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
- 8 ounces extra-sharp cheddar, grated, divided
- 1/3 cup chopped scallions, white and green parts, plus extra for garnish
- 1 jalapeño pepper, seeded and minced
- 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 jalapeños, 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.
source: Ina Garten, Barefoot Contessa at Home