Jalapeno Cheddar Cornbread
Photo by Lauren Bosak licensed under CC BY-SA 2.0
Jalapeno Cheddar Cornbread
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Learn how to make this recipe with straightforward instructions, helpful technique notes, and pro tips for better flavor and texture. We include timing guidance, doneness targets, and serving recommendations so you can cook with confidence.
INGREDIENTS
- 3 cups all-purpose flour
- 1 cup yellow cornmeal
- ¼ cup sugar
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
- 2 cups milk
- 3 extra-large eggs (lightly beaten)
- ½ 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 (2 to 3 peppers)
DIRECTIONS
- Preheat the oven to 350 degrees
- Grease a 9 x 13 x 2-inch baking pan
- Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl
- In separate bowl, combine the milk, eggs, and butter
- Stir the wet ingredients into the dry until most of the lumps are dissolved
- 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
- Serve warm or at room temperature
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