CORNBREAD INA GARTEN RECIPES

Name: Jalapeno Cheddar Cornbread
Prep time: 10 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 12 large pieces
Cuisine: american
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

JALAPENO CHEDDAR CORNBREAD RECIPE | INA GARTEN | FOOD NET…

Jalapeno Cheddar Cornbread Recipe | Ina Garten | Food Net… image

Provided by Ina Garten

Categories side-dish

Total Time 1 hours 5 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 12 large pieces

Number Of Ingredients 11

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

Steps:

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.
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.

JALAPENO CHEDDAR CORNBREAD RECIPE - FOOD.COM

Jalapeno Cheddar Cornbread Recipe - Food.com image

Very easy, savory cornbread recipe using jiffy cornbread mix. Can add 1/4 cup sliced green onions if desired. If you don't like too much spice, add less jalapenos! I actually use a whole 4 ounce can of jalapenos! I always use mini muffin tins. If mixture is too thick, use a splash of milk to thin it out. I live at high altitude, so I add 2 tablespoons flour. Recipe edited to include milk.

Total Time 23 minutes

Prep Time 3 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 (8 1/2 ounce) box Jiffy cornbread mix
1 egg
1/4 cup butter, melted
1/3 cup milk
2 tablespoons canned jalapeno peppers, diced and drained well
1 cup cheddar cheese, shredded
1/8 teaspoon salt (optional)

Steps:

Combine cornbread mix, egg and butter in a mixing bowl.
Add remaining ingredients. Combine well. Mixture will be thick and lumpy.
Place cornbread in a greased muffin tin, mini muffin tin or 2-quart casserole dish.
Bake at 375 degrees for 15-20 minutes or until cornbread is golden brown.

Nutrition Facts : Calories 510.2, FatContent 30.6, SaturatedFatContent 16, CholesterolContent 110.7, SodiumContent 1685.1, CarbohydrateContent 45.4, FiberContent 5, SugarContent 1.1, ProteinContent 14

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