Ina Garten's Jalapeno Cheddar Cornbread (Barefoot Contessa)

"My mother-in-law was missing part of this recipe (she came in late on the show) so she had me track it down and I'm posting it in case anyone else goes looking."
 
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photo by lisar photo by lisar
photo by lisar
Ready In:
1hr
Ingredients:
11
Yields:
1 pan
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ingredients

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directions

  • 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 jalapenos, 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.

Questions & Replies

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  1. Christy S.
    can this cornbread recipe work if it is halved?
     
  2. Pamela H.
    I just made this and it is AMAZING! Moist and very flavourful! I would like to know how long will it last? And should I store it in a covered dish on the counter or in the refridgerator?
     
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Reviews

  1. lisar
    I thought that this recipe for cornbread was the best tasting cornbread on the planet!! It was so good and rich and moist and light in texture. Yum..., heaven on a plate! I had used regular grated cheddar because that is what I had and I really could not taste the cheese as Ina said would happen if one didn't not use an extra-sharp. I also used only 1 jalapeno because I was a bit nervous, I am "Sweet" cornbread kind of gal and I was afraid the jalapeno would overpower- wrong again! Full jalapenos next time! I think this is a special occasion cornbread because of the calories, but if you really want to impress someone and knock their socks off this is it!
     
  2. dlpedersen
    This cornbread was delicious. Very moist. I used green onions instead of jalapenos with a little chipotle
     
  3. hollyhobbesy
    This cornbread is delicious! I've made it a few times and will continue to do so.
     
  4. ampelliaschuss
    I have made this recipe many times and everyone has loved it. It is very rich but great for a special occasion feast or a complement to a lighter meal, ie. roast chicken and a salad. I used a glass baking dish and found it cooked up just fine...just check it before removing from the oven.
     
  5. bennel62
    Way too dense in the middle. Corners came out OK after the suggested 30-35 minutes. A huge disappointment for this family.
     
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Tweaks

  1. dlpedersen
    This cornbread was delicious. Very moist. I used green onions instead of jalapenos with a little chipotle
     

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