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jalapeno cheddar cornbread recipe
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Jalapeno Cheddar Cornbread

Cornbread with loads of cheddar and jalapenos that's super moist, compliments of Ina Garten.
Prep Time25 minutes
Cook Time35 minutes
Course: Bread, Side Dish
Cuisine: American
Keyword: cheddar jalapeno cornbread, cornbread, cornbread recipe, cornbread with cheddar and jalapeno, how to make cornbread, ina garten cornbread, ina garten jalapeno cheddar cornbread, jalapeno cheddar cornbread, jalapeno cheddar cornbread recipe
Servings: 1 9 x 14 baking dish

Ingredients

  • 3 C all purpose flour
  • 1 C yellow cornmeal
  • 1 Tbsp sugar
  • 2 Tbsp baking powder
  • 2 tsp kosher salt
  • 2 C milk
  • 3 extra large eggs, lightly beaten
  • ½ lb unsalted butter, melted plus extra for greasing pan
  • 8 oz extra sharp old Cheddar, grated save some for top
  • 3 scallions, minced about 1/3 cup, save some for top
  • 3 Tbsp seeded and minced fresh jalapeno peppers

Instructions

  • Combine flour, cornmeal, sugar, baking powder and salt in a large bowl.
  • In separate bowl melt butter. Add milk in small amounts to temper butter, then stir in eggs.
  • Add wet ingredients to dry, stirring only until lumps are dissolved. Do not over mix.
  • Shred cheese and add most (about 2 cups) to the cornbread batter. Mince scallions and jalapenos and add to batter as well, reserving some scallions for the top.
  • Allow the mixture to sit at room temperature for 20 minutes. Preheat oven to 350° and grease a 9 x 13 baking dish with butter.
  • Pour batter into pan, smooth the top and sprinkle with remaining cheese and scallions. Bake for 35-40 minutes or until a toothpick comes out clean.