Ina Garten's Jalapeno Cheddar Cornbread (Barefoot Contessa)

Recipe by Marla Swoffer
READY IN: 1hr
YIELD: 1 pan
UNITS: US

INGREDIENTS

Nutrition
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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.
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