CHEESY JALAPEÑO CORN BREAD | Ina Garten's Recipe

Hi there! When you guys think of chili, what is the side dish that you think of to go with it…? Well, I don’t know if you’re like me, but cornbread is the one thing that comes to my mind! I can’t say I’ve ever had a bad cornbread, but if you really want to kick up your cornbread game and notch, this is the cornbread recipe for you! Thick. Moist. Cheesy. Flavorful. What more could you want?! Give this recipe a try, and leave a comment down below letting me know what you think :)
Cornbread Recipe: www.foodnetwor...
Chili Mac Recipe: • CROCKPOT CHILI MAC | M...
Links*
9x13 pan: amzn.to/3MrqlVG
What You'll Need:
- 3 cups all purpose flour
- 1 cup yellow cornmeal
- 1/4 cup white sugar
- 2 tablespoons baking powder
- 2 tsp kosher salt (if using regular table salt, use 3/4 tsp)
- 2 cups milk (I used low-fat oat milk, but the more fat, the more flavor; so I think whole milk would bring the most flavor to the party)
- 3 extra-large eggs, lightly beaten (I used large eggs)
- 1/2 pound (2 sticks) butter (I used salted plant-based butter)
- 8 ounces aged extra-sharp Cheddar, grated, divided (I used sharp white cheddar)
- 3 scallions, chopped (aka green onions or spring onions), 1/3 cup of which will go in the batter
- 3 tablespoons seeded and minced fresh jalapeno peppers (I used 1 large jalapeño)
- 9x13 baking pan*: amzn.to/3Z39DQb
What You'll Do:
1. In a large bowl, mix the flour, cornmeal, sugar, baking powder, and salt
2. In a medium bowl, mix the eggs, milk, and butter
3. Slowly pour the wet ingredients into the dry ingredients and mix just until all the dry ingredients are moistened (no dry flour remaining)
4. Fold in 2 cups of the grated cheese, 1/3 cup of the chopped scallions, and the diced jalapeño (if you want spicier cornbread, do not remove the seeds from your jalapeño)
5. Let your cornbread batter sit at room temperature for 20 minutes.
6. In the meantime, preheat your oven (onion, lol), to 350 degrees, and grease or line a 9x13 baking pan
7. After your 20 minutes are up, pour your cornbread batter into your pan, and smooth the batter out, so that it lays in an even layer
8. Bake your cornbread for 30-35 minutes, or until a toothpick, cake tester, or blade of a butter knife, poked straight down into your cornbread, comes out clean (i.e. with no wet batter on it)
9. Let cool slightly, cut into squares (or triangles!), and enjoy :)
*DISCLOSURE: The links in this description may be affiliate links. I might receive a small commission, if you choose to make a purchase, via the links. However, there is no extra cost to you :)
#inagarten #cornbread #chili

[@rosiewilson374]

So good!

[@rosiewilson374]

Made it and it was delicious. 👍🏻

[@recipeswithrae]

😃 Yay!! So happy to hear!

[@beatricezuzarte1836]

I was surprised that you wasted the good part of the Spring onion and threw it away. In my kitchen, I do not waste anything that can be used. They could be used for soups etc. Good recipie. Thanks.

[@recipeswithrae]

I can only think that I was cutting off the brown - I usually use a much white as I can. Thank you for watching!

[@barrysinclair2206]

I stopped watching food network channel when I saw how far liberal they are