Ina Garten's Jalapeno Cheddar Cornbread (Barefoot Contessa) Recipe
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Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1467.72 Kcal (6145 kJ) | ||
| Calories from fat | 742.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 82.46g | 127% | |
|---|---|---|---|
| Cholesterol | 292.75mg | 98% | |
| Sodium | 3864.94mg | 161% | |
| Potassium | 1355.43mg | 29% | |
| Total Carbs | 154.81g | 52% | |
| Sugars | 14.11g | 56% | |
| Dietary Fiber | 15.08g | 60% | |
| Protein | 32.76g | 66% | |
| Vitamin C | 6.6mg | 11% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 9.4mg | 52% | |
| Calcium | 1041.6mg | 104% | |
| Amount Per 100 g | |||
| Calories | 287.07 Kcal (1202 kJ) | ||
| Calories from fat | 145.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.13g | 127% | |
|---|---|---|---|
| Cholesterol | 57.26mg | 98% | |
| Sodium | 755.94mg | 161% | |
| Potassium | 265.11mg | 29% | |
| Total Carbs | 30.28g | 52% | |
| Sugars | 2.76g | 56% | |
| Dietary Fiber | 2.95g | 60% | |
| Protein | 6.41g | 66% | |
| Vitamin C | 1.3mg | 11% | |
| Vitamin A | 0.2mg | 38% | |
| Iron | 1.8mg | 52% | |
| Calcium | 203.7mg | 104% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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