Ina Garten'S Jalapeno Cheddar Cornbread (Barefoot C

Name: Ina Garten'S Jalapeno Cheddar Cornbread (Barefoot Contessa)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups plain 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 lb unsalted butter, Melted (Plus Extra To Grease The Pan); 8 ounces aged extra-sharp cheddar cheese, Grated, Divided; 1/3 cup scallion, Chopped (White And Green Parts, Plus Extra For Garnish, 3 Scallions); 3 tablespoons fresh jalapenos, Seeded And Minced

Servings: persons

3 cups plain 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 lb unsalted butter, Melted (Plus Extra To Grease The Pan)
8 ounces aged extra-sharp cheddar cheese, Grated, Divided
1/3 cup scallion, Chopped (White And Green Parts, Plus Extra For Garnish, 3 Scallions)
3 tablespoons fresh jalapenos, Seeded And Minced

1
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl.
2
In a separate bowl, combine the milk, eggs, and butter.
3
With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix!
4
Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
5
Meanwhile, preheat the oven to 350 degrees F.
6
Grease a 9 by 13 by 2-inch baking pan.
7
Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions.
8
Bake for 30 to 35 minutes, or until a toothpick comes out clean.
9
Cool and cut into large squares. Serve warm or at room temperature.

1251

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups plain flour, 1 cup yellow cornmeal, 1/4 cup sugar, 2 tablespoons baking powder, and more.

Yes, Ina Garten'S Jalapeno Cheddar Cornbread (Barefoot Contessa) falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ina Garten'S Jalapeno Cheddar Cornbread (Barefoot Contessa)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions