Until tasting this cornbread, I have never been a big fan of it. Our neighbor, Whitney, made this for a party that Jason and I got to attend. Every single thing we ate there was delicious, but this cornbread was definitely the culinary highlight for me. I asked her for the recipe, and she handed me her cookbook to borrow.
Jalapeno Cheddar Cornbread
barefoot contessa at home
3 cups flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons salt
In a medium bowl, lightly combine with a fork:
2 cups whole milk
3 large eggs
1 cup butter (2 sticks)
Add to the dry ingredients and mix until just combined.
8 ounces grated Cheddar cheese
3 tablespoons jalapenos, diced
Pour the batter into a greased 9x9 pan. Let sit for 20 minutes before placing in the oven. Bake for 40-45 minutes or until a toothpick comes out clean.
Eat up!
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