I’ve been making this cornbread for a few years now. I first discovered the beauty of jalapeno cornbread when Robert ordered it at a local restaurant. I did some research online and found that the beloved Ina Garten has her own recipe. It’s not a traditional cornbread in the sense that it’s a bit more “cakey” than other recipes, but it’s a nice variation. The sharp cheesiness and spicy jalapenos are a wonderful match with the subtle sweetness of the cornbread. I’ve adapted Ina’s recipe just slightly by adding in buttermilk, more jalapenos, and a little more cornmeal. It makes a big batch, but it freezes well so you can enjoy it in moderation over a couple of weeks. It goes great with pulled pork or a bowl of piping-hot soup.
Jalapeno Cheddar Cornbread
Yield: 1.5-2 dozen squares
- 3 cups all-purpose flour
- 1 1/4 cup yellow cornmeal
- 1/4 cup sugar
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
- 1 cup milk
- 1 cup buttermilk
- 3 extra-large eggs, lightly beaten
- 1/2 pound (2 sticks) unsalted butter
- 8 ounces aged extra-sharp Cheddar, grated, divided
- 1/4 cup chopped fresh chives
- 3-4 seeded and minced fresh jalapeno peppers, diced
In a large bowl, combine the flour, cornmeal, sugar, baking powder. Whisk together the milk, buttermilk, eggs, and butter in a separate bowl. Stir the wet ingredients into the dry until most of the lumps are dissolved, being careful not to over mix. Mix in 2 cups of the grated cheese, the chives and jalapenos. Let the mixture sit at room temperature for 20 minutes.
Meanwhile, preheat the oven to 350 degrees F and grease a 9 by 13 by 2-inch baking pan.
Pour the batter into the pan and spread out evenly. Sprinkle with the remaining cheese and chives. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares.
Source: The Barefoot Contessa