| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 10 min |
| Inactive: | 20 min |
| Cook: | 35 min |
| Yield: | 12 large pieces |
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, 3 scallions
- 3 tablespoons seeded and minced fresh jalapeno peppers
Instructions
- 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.
- Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 437 |
| Total Fat | 25 g |
| Saturated Fat | 14 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 1 g |
| Sugar | 7 g |
| Protein | 12 g |
| Cholesterol | 115 mg |
| Sodium | 346 mg |
Reviews
Have never made an Ina recipe I didn’t like…but here it is! It wasn’t terrible, just extremely bland for a jalapeño cheddar corn bread. I agree with other reviewers who said the ratio of flour to cornmeal was off and it needed more jalapeño. If I made it again, I would double the jalapeño and use equal parts flour and cornmeal.
Since there are only two of us, I used a 8×8 pan with most of the ingredients halved, and the following modifications: 1 cup each flour/ cornmeal, 2 eggs, and I used 1can pickled, drained jalapeños, since I did not have fresh ones. Came out great! And it freezes very well, too.
This has been my go-to for years! Going to try something a little different this time, do it in mini muffin tins, add a can of corn, and a little cooked spicy sausage. I think this will make a great little appetizer!
I love this recipe, to me it’s the best one that I have tried so far.
I’ve been using this recipe for years now. My family and all the boys at the firehouse request this several times a year. Even better when made with my fresh jalapeños and scallions from my garden. An absolute must try, even those that may shy away because of the jalapeños, must give it a try!!
I made this last night exactly as written and it came out super moist and delicious !! My husband absolutely loved it . Thank you Ina!
Did not expect it to be as good as it was due to the flour to cornmeal ratio, but i proved myself wrong. I figured if I didn’t like it I could always adjust on next attempt. I used two large sized jalapeños (didn’t measure), approximately 10 ounces of sharp cheddar cheese (could not find extra sharp) vs 8 based on reviews, and likely a bit more scallions than called for (maybe 1/2 cup). I did brown the butter a bit. I left the batter to rest about 25 minutes and the cornbread came out so tender, much more than I expected. This is a keeper and deserved a spot in my binder of recipes. Not all are worthy of print outs! Please give this a try
Great recipe, cornbread is not suppose to be sweet, So this was top notch, crisp on the bottom, not too hot, just perfect. And lots of butter makes it great. Cornbread is not a diet bread.
REALLY delicious!
Made it, love it and will make it again!