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

Printable Version

Yield: 1.5-2 dozen squares

Ingredients:

• 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

Directions:

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