Food: Jalapeno Cheddar and Asaigo Cornbread.

Cornbread is something that I can eat anytime of the day and with any kind of food. One thing for sure though – I have to have butter with it.

In an effort to change things up a bit – jalapeno’s cheddar and asagio cheese is added.

Sometimes cornbread can be dry and tasteless – not this one. It is moist and has a kick. Just want you need on a warm summers evening.


Adapted from Barefoot Contessa, At Home.

Jalapeno Cheddar Cornbread


  • 3 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup sugar
  • 2 tablespoons baking powder
  • 2 teaspoons kosher salt
  • 2 cups whole milk
  • 3 large eggs, lightly beaten
  • 1/2 pound (2 sticks) salted butter, melted
  • 2 cups extra sharp Cheddar cheese, grated
  • 1/3 cup scallions, chopped
  • 3 tablespoons fresh jalapeno peppers, seeded and minced
  • 2 tablespoons asagio cheese, grated


1. Combine flour,  cornmeal, sugar, baking powder, and salt in a large bowl.

2. In a separate bowl, combine the milk, eggs, and the butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved – don’t overmix (Ina Garten said so!). Mix in the 2 cups of Cheddar cheese, scallions and jalapenos. Allow mixture to sit at room temperature for 20 minutes.

3. Preheat over to 350 degrees and grease 9x13x2-inch glass baking pan.

4. Pour batter into the prepared pan, smooth the top, and sprinkle with asagio cheese. Bake for 30-35 minutes – or until toothpick comes out clean. Let cool for a few minutes for slicing into. Serve warm with butter and sprinkled scallions on top!




4 Comments to “Food: Jalapeno Cheddar and Asaigo Cornbread.”

  1. This cornbread looks phenomenal! I never thought of Asiago in cornbread, definitley going to make this over the weekend. My grandmother (RIP) used to take a box of Jiffy cornbread mix and slice up some SPAM and put in right in the batter. Believe it or not, my sister and I still crave it to this day.

  2. I love jalapeno cornbread and the addition of cheese here just makes my mouth water! Great recipe.

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