JALAPENO CHEDDAR CORNBREAD
Provided by Ina Garten
Categories side-dish
Time 1h5m
Yield 12 large pieces
Number Of Ingredients 11
Steps:
- 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.
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Firiwoti Damise
[email protected]I've never made cornbread before, but this recipe was so easy to follow. It turned out perfect!
Umar Arit
[email protected]I'm allergic to corn, so I used a gluten-free cornbread mix instead. It turned out great!
Binyam Behayilu
[email protected]I used a different type of cheese in this recipe, and it turned out just as well as the cheddar cheese.
Yasir Arman
[email protected]I'm not a fan of jalapeños, so I omitted them from the recipe. The cornbread still turned out great.
Md Shahyed
[email protected]I thought this cornbread was just okay. It wasn't as flavorful as I was hoping.
a missing guy
[email protected]I'm not sure what I did wrong, but my cornbread turned out dry and crumbly. Maybe I didn't use enough milk?
Lashley Wachekwa
[email protected]This cornbread is the perfect comfort food. It's warm, hearty, and filling.
Rabbi Shikder
[email protected]I love the crispy edges of this cornbread. They add a nice texture to the dish.
Kwagala Betty
[email protected]This cornbread is so easy to make, and it's always a hit with my family and friends.
William Graham
[email protected]I'm not a huge fan of spicy food, but I really enjoyed this cornbread. The jalapeños are not too spicy, and they add a nice flavor to the dish.
Helen Jack
[email protected]This cornbread is a great way to use up leftover jalapeños and cheddar cheese. It's also a great side dish for any Mexican-inspired meal.
Juan Morgstan
[email protected]I've made this cornbread several times now, and it's always a hit. It's so easy to make, and it always turns out perfect.
md forid ahmed
[email protected]This cornbread is so moist and flavorful. I could eat it for breakfast, lunch, and dinner!
Aubrey Peters
[email protected]I love the combination of jalapeño and cheddar cheese in this cornbread. It's the perfect balance of spicy and cheesy.
Tina Schleenbaker
[email protected]This cornbread is the perfect side dish for any meal. It's easy to make and always a crowd-pleaser.
Jamshid Iqbal
[email protected]I'm not usually a fan of cornbread, but this recipe changed my mind. It's so light and fluffy, and the jalapeño cheddar cheese gives it a really unique flavor.
Kris Swan
[email protected]This cornbread was a hit at my last potluck! It was so moist and flavorful, and the jalapeño cheddar cheese gave it a nice kick. I'll definitely be making this again.