July 10, 2008

BB- Ina's Jalapeno Cheddar Cornbread

This weeks Barefoot Bloggers recipe was chosen by Sabrina and Alexander from Cooking with the Kids (actual foodie kids, it's awesome!). I've made this recipe before so I went ahead with the same modifications as last time- less butter (3/4 what Ina calls for), a bit more milk to compensate, more onion, more jalapeno, and some fresh cracked pepper on top. I love the texture of this cornbread but wanted a little more flavor and I loved how they turned out- just a little spicy and the perfect accompaniment to a bowl of chili. Chili really wasn't on the menu, though (since its 115 degrees or something) so we just enjoyed this warm out of the pan. I'll definitely revisit this recipe once fall comes, though. Another winner from Ina! You can see the rest of the Barefoot Bloggers sites here, check it out!

Jalapeno Cheddar Cornbread
Adapted from Barefoot Contessa at Home by Ina Garten

3 Cups Flour
1 Cup Yellow Cornmeal
1/4 Cup Sugar
2 Tablespoons Baking Powder
2 teaspoons Kosher Salt
2 Cups Milk (I used 2 extra Tablespoons in my half batch)
3 Extra-large Eggs, lightly beaten (I used 2 Large Eggs for my half batch)
2 Sticks Unsalted Butter, melted (I used 25 percent less, 6 Tablespoons, for my half batch)
8 Ounces Sharp Cheddar, grated, divided (I used 1 Cup for a half batch)
4 Scallions, white and green parts, chopped
3 Tablespoons Seeded and Minced Fresh Jalapeno Peppers (I used 1 whole pepper)
Fresh Ground Pepper to garnish

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. (I used an 8 x 8 pan for a half batch and baked about 30 minutes).

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.


  1. Thanks for sharing the tip about using less butter. I reduce it by 1 stick and it still tasted great. Yours looks delicious. Next time I will have to add more onions and such to spice it up a little bit more!

  2. I cut back on the butter, too. Between Ina and Dorie, I keep my treadmill whirring. Your pics are gorgeous. It'll be 110 here-so you've got me beat with your 115, but still no chilli here either.

  3. Thank you so much for sharing your less-butter tip! Your cornbread looks great.

  4. Thanks for visiting my blog! Your cornbread looks great too and next time I am following you and Prudy with cut backs on butter!

  5. I love that close up of the savoury cornbread topping. It looks wonderful.

  6. Thanks for sharing the tip about the butter. I cut out one stick. I thought of chili too but I just can't go there in the summer. I will pull this out again in the fall.

  7. Your pics are incredible. And adding cracked black pepper...yum. Definitely will try that next time.

  8. The surface of your cornbread looks amazing! And good to know I can use less butter. Yikes.


  9. Love all the photos--your cornbread looks wonderful. I wish I had left out some of the butter but i was not sure what would happen. godd to know it works out well that way!

  10. Wow I have seen this cornbread everywhere. It looks wonderful!

  11. Isn't there a TV show called The Barefoot Contessa? What exactly is BB?

  12. YUM, I am making this today!

  13. Thanks for the info. I've never seen her show, but it has to be good if all of the BB's are such loyal fans. I like Anthony Bourdain's show & Top Chef. I watch Sara Snow on FiTV, too, and she has recipes sometimes.

  14. I like your changes! I'll have to try that next time! Great job!

  15. I can't wait to make this with chili! Thanks for the less butter tip, I will remember that next time.