Barefoot Contessa's Jalapeno Cheddar Cornbread

Friday, November 11, 2016

I recently mixed up a batch of this yummy cornbread to take a to a neighborhood get together.  I knew the main course would be a hearty chili, so I thought this might be a nice compliment, and IT WAS!  It was simple to make and turned out to be super moist and super flavorful too.   A winning combination all the way around!

Barefoot Contessa's Jalapeno Cheddar Cornbread

3 cups all purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 Tbsp baking powder
2 tsp salt
2 cups milk
3 eggs, lightly beaten
2 sticks melted butter
8 oz extra sharp cheddar, grated
1/3 cup chopped scallions
3 Tbsp fresh jalapeno peppers, seeded and minced

  1. Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. 
  2. In a separate bowl, combine milk, eggs, and butter.
  3. With a wooden spoon, stir the wet ingredients into the dry, until most of the lumps are gone. Do not overmix!
  4. Mix in 2 cups of cheddar, scallions, and jalapenos.  Set aside at room temperature for 20 minutes.  
  5. Preheat oven to 350 degrees. Grease 9 X 13 baking pan. 
  6. Pour batter into prepared pan.  Smooth the top.  Sprinkle remaining cheddar and extra chopped scallions over the top. 
  7. Bake for 30- 35 minutes, or until toothpick comes out clean. 
  8. Cool and cut into large squares.

Notes: When I recently made this recipe, I omitted the step of sprinkling extra cheddar and scallions over the top of the cornbread.  Instead, I used all the cheese and scallions in the batter itself and it was perfect that way too. 

I used closer to 4 Tbsp fresh jalapenos, and it was very nice- not at all hot or too spicy- and I'm not a super spicy type of person. Make your adjustments as you see fit!


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