Dana Treat – Treat Yourself

Want Some Dinner?

Posted December 18, 2008

JalapeƱo Cheddar Cornbread
Adapted from
Barefoot Contessa at Home
Makes 12 very large pieces

3 cups flour
1 cup yellow cornmeal

1/4 cup sugar

2 tbsp. baking powder

2 tsp. kosher salt

2 cups milk

3 eggs, lightly beaten

2 sticks butter, melted
and cooled slightly
8 oz. Cheddar cheese, grated and divided

3 scallions, chopped, plus extra for garnish

2-3 seeded and minced jalapeno peppers

Combine the flour, cornmeal, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter with a whisk. 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. Grease a 9x13x2 baking pan.

Pour the batter inot the preapred pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30-35 minutes, or until a toothpick comes out clean. Cool and cut into large squares.

UPDATE: Do not, under any circumstances, decide to reheat this bread in the oven. We ended up taking the whole dinner to a friends’ house and decided to warm up the bread. I stuck the whole pan in a 350 oven for about 15 minutes and it just turned into soup in the middle. I think that much butter, cheese, and milk wasn’t meant to be reheated.

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