This jalapeño cheddar cornbread takes cornbread to the next level. It’s THE BEST recipe out there – soft, tender, and packed with flavor with a mild level of spice.

Jalapeno Cheddar Cornbread

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 soft, tender, cheesy, delicious, and not at all spicy (I removed the seeds and pulp from the jalapeño). This one’s a keeper!

Jalapeño Cheddar Cornbread

  • Prep Time: 15min
  • Cook Time: 30-35min
  • Yield: 9-12 servings


3 cups all-purpose flour
1 cup yellow cornmeal
¼ cup sugar
2 tbsp baking powder
2 tsp kosher salt
2 cups milk
3 large eggs, lightly beaten
½ 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


  • 01

    Preheat the oven to 350° F. Grease a 9×3-inch baking pan.

  • 02

    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. Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated cheddar and extra chopped scallions.

  • 03

    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.

Barefoot Contessa at Home by Ina Garten

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Leave a Comment

  • July 16, 2008 at 8:32 AM

    Looks great!

  • July 16, 2008 at 8:50 AM

    It looks great, and I like the idea of the chives. I liked it, but just couldn’t classify it as cornbread.

  • July 16, 2008 at 9:52 AM

    Wow, that looks fantastic! I am definitely going to have to give this recipe a try.

  • July 16, 2008 at 10:22 AM

    I love this recipe and pretty much anything the Barefoot Contessa makes. I have made this before and have added my own little touch by tossing in there some goat cheese. This adds such great flavor.


    PS your pictures are wonderful and jump right off the screen!!

  • July 16, 2008 at 11:46 AM

    The cheese on top is just beautiful

  • July 16, 2008 at 12:40 PM

    Yummy-looking cornbread…and thanks for the flexibility on posting. I also ran late with my cornbread this month and will post it later.

  • July 16, 2008 at 7:45 PM

    Looks great! We really loved this recipe as well. I prefer my cornbread to be more cake-like, so I thought this was just perfect!

  • July 17, 2008 at 10:45 PM

    Yours looks terrific! I liked the cakey texture and taste it but then Iam not a huge cornbread fan either so maybe that’s why.

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