Cornbread is amazing, so why mess with a good thing? Trust me on this one, you won’t regret it. Cheddar + Jalapenos + Cornbread = Delicious! I made this cornbread for a couple of end of the summer BBQs and it was a hit! I will definitely be making this recipe from Ina Garten again. Maybe next time with a big bowl of Josh and my famous spicy chili…Jalapeno Cheddar Cornbread Print Recipe
From Ina Garten
3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp Cheddar, grated, divided
1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
3 tablespoons seeded and minced fresh jalapeno peppers
In a large bowl, mix together the flour, cornmeal, sugar, baking powder, and salt. In a medium bowl, combine the milk, eggs, and butter. Add the wet ingredients to the dry and stir together with a wooden spoon. Stir until just combined, there will still be some lumps. Add in 2 cups of the cheddar, most of the scallions, and the jalapenos. Stir to incorporate and let the mixture sit for 20 minutes at room temperature.
While the mixture sits, preheat oven to 350 degrees and grease a 9x13x2-inch baking pan.
After 20 minutes, pour the batter evenly into prepared pan. Top with remaining cheddar and scallions. Bake until set, about 30-35 minutes. Allow to cool in the pan for a bit before cutting and serving. Enjoy!