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Jalapeno Cornbread (Side Dish)

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Total Time: 1 hour 5 minutes
Servings: 4

Ingredients

  • 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 (about 3 scallions)
  • 3 tablespoons  minced jalapeño, seeds and white pith removed

Instructions

  • Preheat oven to 350 degrees F.  Grease a 9x13x2 inch baking pan.
  • 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.
  • 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.

Notes

From Barefoot Contessa, At Home