Jalapeño cheddar cornbread from Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again (page 154) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on March 29, 2020

    I made 1/2 recipe in an 8"x8" pan, using 1 cup all-purpose flour, 1/2 cup white whole wheat flour, and whole grain cornmeal. I omitted the jalapenos so my son would eat this. The cornbread was pretty good, but not as flavorful as expected. The cheese and onions weren't that prominent and the corn flavor was mild. This recipe is pretty fattening for cornbread.

  • GiselleMarie on February 28, 2020

    Although I gave this cornbread 4 1/2 stars when it was fresh out of the oven, it tasted horribly the next day! I would make a half- or quarter-recipe next time to ensure there will be no leftovers.

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