Sunday Supper {Jalapeno Cheddar Cornbread}

I’ll be honest… I usually make my cornbread from the Krusteaz Honey Cornbread mix. It’s delicious, particularly if you love a sweet cornbread. However, when I was taking dinner to a friend I was inspired to try something new. This jalapeno cheddar cornbread was easy, delicious and plentiful. It is a wonderful alternative to a sweet cornbread and I will definitely make it again!

I didn’t realize how much one recipe would make when I started the process of doubling it. I had so much cornbread in the end that I froze half of my pan. It thawed out nicely (although not quite as good as fresh) and we just enjoyed the last of it this weekend.

Jalapeno Cheddar Cornbread

Barefoot Contessa At Home 

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

Directions

  1. 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.
  2. Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
  3. 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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I’ve got an easy week of meals planned before we head out of town for winter break. Leftover chili from a party this weekend for a couple of nights, spaghetti and meatballs from my freezer, loaded baked potatoes, and Aidells sausage dogs.

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3 thoughts on “Sunday Supper {Jalapeno Cheddar Cornbread}

  1. We have some version of this, or Mexican cornbread with corn added, once a week around here. The perfect compliment to lots of meals! xo

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