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