Jalapeno Cheddar Cornbread: A Perfect Match for Chili

Kim Conte
Food & Party

cornbreadCornbread that's hot and fresh out of the oven is the perfect cold weather comforting side dish. It's ideal for pairing with soups, stews, and chili.

There are literally thousands of ways to make cornbread -- incorporating a variety of ingredients like creamed corn, sweet red pepper, or savory herbs like sage and rosemary.

This version (from the fabulous Barefoot Contessa) calls for Cheddar cheese, scallions, and a bit of jalapeno for a spicy kick. It's technically a side, but don't be surprised if it steals the show.

Jalapeno Cheddar Cornbread from Ina Garten/The Food Network

  • 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
  • 8 ounces Cheddar cheese, grated
  • 1/3 cup chopped scallions, white and green parts
  • 3 tablespoons seeded and minced fresh jalapeno peppers

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. 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 greased 9 by 13 by 2-inch baking pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes at 350°F, or until a toothpick comes out clean. Cool and cut into large squares.

How do you make cornbread?


Image via whitneyinchicago/Flickr

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