Spicy Jalapeño Cheddar Cornbread Delight
Experience the ultimate comfort food with this Spicy Jalapeño Cheddar Cornbread Delight! A perfect blend of sweet and savory, this cornbread features a moist base made from a combination of flour and yellow cornmeal, complemented by the sharpness of aged cheddar cheese and a kick of heat from fresh jalapeños. Ideal as a side dish or a tasty snack, this recipe is sure to please any crowd. Whether enjoyed warm fresh from the oven or at room temperature, every bite is bursting with flavor. Plus, it's a great way to elevate a classic dish, adding a modern twist that will leave your taste buds tingling. Perfect for potlucks, barbecues, or cozy family dinners!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Plain Flour
3 cups (Sifted)
Yellow Cornmeal
1 cup (N/A)
Sugar
1/4 cup (N/A)
Baking Powder
2 tablespoons (N/A)
Kosher Salt
2 teaspoons (N/A)
Milk
2 cups (N/A)
Extra Large Eggs
3 (Lightly beaten)
Unsalted Butter
1/2 lb (Melted (Plus Extra To Grease The Pan))
Aged Extra-Sharp Cheddar Cheese
8 ounces (Grated, divided)
Scallion
1/3 cup (Chopped (White And Green Parts, Plus Extra For Garnish))
Fresh Jalapeños
3 tablespoons (Seeded and minced)
Instructions
1
Preheat your oven to 350 degrees F (175 degrees C) and grease a 9 by 13 by 2-inch baking pan with unsalted butter.
2
In a large mixing bowl, combine plain flour, yellow cornmeal, sugar, baking powder, and kosher salt, stirring well to ensure all dry ingredients are evenly distributed.
3
In a separate bowl, whisk together the milk, lightly beaten extra-large eggs, and melted unsalted butter until fully combined.
4
Gradually add the wet mixture to the dry ingredients, using a wooden spoon to mix until just combined. Avoid overmixing to keep the cornbread tender.
5
Fold in 2 cups of grated aged extra-sharp cheddar cheese, chopped scallions (both white and green parts), and minced jalapeños gently into the batter. Let the mixture rest at room temperature for about 20 minutes to allow the flavors to meld.
6
After resting, pour the batter into the prepared baking pan, smoothing the top evenly. Sprinkle the remaining grated cheddar and additional chopped scallions over the top.
7
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
8
Once baked, allow the cornbread to cool slightly before cutting it into large squares. Serve warm or at room temperature, garnished with extra scallions if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Jalapeño Cheddar Cornbread Delight?
It is a moist and flavorful cornbread that blends sweet and savory notes with a kick of heat from fresh jalapeños and sharpness from aged cheddar cheese.
What size baking pan is needed for this recipe?
You will need a 9 by 13 by 2-inch baking pan.
At what temperature should the oven be preheated?
The oven should be preheated to 350 degrees F (175 degrees C).
How long does the cornbread need to bake?
The cornbread typically bakes for 30 to 35 minutes.
How can I tell if the cornbread is finished baking?
The cornbread is done when a toothpick inserted in the center comes out clean.
What type of cheese is recommended for this recipe?
The recipe calls for 8 ounces of grated aged extra-sharp cheddar cheese.
How much flour is required?
The recipe requires 3 cups of sifted plain flour.
What kind of cornmeal should I use?
You should use 1 cup of yellow cornmeal.
Is there sugar in this cornbread?
Yes, the recipe includes 1/4 cup of sugar to provide a sweet balance.
What type of salt is used?
The recipe specifies 2 teaspoons of kosher salt.
How many eggs are needed?
You will need 3 extra-large eggs, which should be lightly beaten.
How much butter is used in the batter?
The recipe calls for 1/2 lb of melted unsalted butter.
Should I grease the pan?
Yes, you should grease the baking pan with unsalted butter before adding the batter.
Why does the batter need to rest?
Resting the batter at room temperature for 20 minutes allows the flavors to meld together before baking.
How many jalapeños should I prepare?
You need 3 tablespoons of seeded and minced fresh jalapeños.
Which parts of the scallion are used?
Both the white and green parts of the scallion should be chopped and used.
How much milk is included in the recipe?
The recipe requires 2 cups of milk.
When should I add the cheddar cheese?
Most of the cheese is folded into the batter, while the remaining portion is sprinkled on top before baking.
Can I serve this cornbread at room temperature?
Yes, it can be served warm fresh from the oven or at room temperature.
How should the cornbread be sliced?
It is recommended to cut the cornbread into large squares.
What is the secret to keeping the cornbread tender?
Avoid overmixing the batter when combining the wet and dry ingredients to maintain a tender texture.
What tools are suggested for mixing the batter?
A wooden spoon is suggested for mixing the wet and dry ingredients until just combined.
Can I use this recipe for a potluck?
Absolutely, it is perfect for potlucks, barbecues, or cozy family dinners.
Is the cornbread very spicy?
It has a kick of heat from the fresh jalapeños, but the cheese and cornmeal help balance the spice.
What is the total amount of scallions needed?
The recipe uses 1/3 cup of chopped scallions, plus extra for garnish.
How much baking powder is required?
The recipe calls for 2 tablespoons of baking powder.
Are there any specific garnishes recommended?
Extra chopped scallions can be used as a garnish after the cornbread is baked.
Is this recipe associated with a specific chef?
The tags indicate that this recipe is in the style of Ina Garten, also known as the Barefoot Contessa.
What is the texture of this cornbread?
It features a moist base complemented by the texture of cornmeal and melted cheese.
Should the flour be sifted?
Yes, the ingredient list specifies that the plain flour should be sifted.