Cheddar Bacon Jalapeno Cornbread

From The Culinary Couple | Source Ina Garten

Makes 12 servings.


  • 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 eggs, lightly beaten
  • 2 sticks unsalted butter, melted
  • 8 ounces sharp cheddar cheese, grated
  • 3 stalks scallions, chopped
  • 2 jalapeno peppers, seeded and chopped
  • 5 strips bacon, cooked and chopped


  1. Combine the flour, cornmeal, sugar, baking powder, and salt in a mixing bowl. In a separate bowl, lightly whisk the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps have dissolved. Add the grated cheddar cheese, scallions, bacon, and jalapenos. (Reserve a little of the cheese, scallions, and bacon to sprinkle on top later.) Let the mixture  sit at room temperature for 20 minutes.
  2. Meanwhile, preheat the oven to 350°F. Grease a 9 x 13 casserole dish.
  3. Pour the batter into the greased dish, smooth the top, and sprinkle with the remaining cheese, scallions, and bacon. 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.