Jalapeno Cheddar Cornbread*


 
IT’S CHILI TIME! Yay! Last weekend it finally got cold enough for me to make and enjoy some chili. Usually I make a box of Jiffy Cornbread and its good and all…but now I don’t think there is going to be any turning back! I loved this cornbread! And so did Jorge and my friend Laura. It was perfect! Only thing I will change next time is to add a more jalapeno because I would like a little more spice/flavor from the jalapenos. Next time you make Chili, I really suggest you give this Cornbread a try!
 

You will need:
3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 Tablespoons baking powder
2 teaspoons kosher salt
2 cups buttermilk
3 large eggs, slightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces extra-sharp cheddar, grated
1/3 cup chopped scallions, plus extra for garnish (3-4 scallions)
3 Tablespoons seeded and minced fresh jalapeno peppers (2-3 peppers)

Sift together the flour, cornmeal, sugar, baking powder, and salt. Combine the buttermilk, eggs, and butter. Make a well in the center of the dry ingredients, and pour in the wet ingredients. Stir until just combined. Mix in 2 cups of the cheddar, the scallions, and jalapenos and stir until just combined. Do not overmix!

Allow the mixture to sit at room temperature for 20 minutes. Meanwhile, preheat the oven to 350, and grease a 9 x 13 x 2 inch baking dish. Spread the batter into the baking dish, and sprinkle the top with the remaining cheddar and scallions.

Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly and cut into squares to serve.

Source: Found on Pink Parsley adapted from Barefoot Contessa at Home

P.S. I served this cornbread with some delicious Chili!

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3 Responses to “Jalapeno Cheddar Cornbread”

  1. 1

    dory — April 25, 2011 @ 7:26 pm

    OMG. I feel my mouth watering looking at the picture of the chili and cornbread! I will definitely try the cornbread recipe! Thanks for sharing!

  2. 2

    Suzi — October 24, 2012 @ 3:31 pm

    Made this cornbread for office “chili cook off”,it was the best I’ve ever tasted. Should have known since ordinal recipe was Ina’s! Easy to cut in half for small family and makes great base for taco pie.

  3. 3

    sandra — January 10, 2014 @ 11:08 pm

    Made this tonight to go with home made navy bean soup, and it was amazing!

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