Jalapeno Cheddar Cornbread
Spicy jalapenos and cool Cheddar give this cornbread its Latin accent.
Ingredients
- 3 cupsall-purpose flour
- 1 cupyellow cornmeal
- ¼ cupsugar
- 2 tablespoonsbaking powder
- 2 teaspoonskosher salt
- 2 cupsmilk
- 3extra-large eggs, lightly beaten
- ½ poundunsalted butter, melted, plus extra to grease the pan
- 8 ouncesaged extra-sharp cheddar, grated, divided
- ⅓ cupchopped scallions, white and green parts, plus extra for garnish, 3 scallions
- 3 tablespoonsseeded and minced fresh jalapeno peppers
Directions
- 1
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.
- 2
Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
- 3
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.