Jalapeno Cheddar Cornbread

Name: Jalapeno Cheddar Cornbread
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 3 cups all-purpose flour; 1 cup yellow cornmeal; 0.25 cup sugar; 2 tablespoons baking powder; 2 teaspoons kosher salt; 2 cups milk; 3 extra-large eggs, lightly beaten; 0.5 pound unsalted butter, melted, plus extra to grease the pan; 8 ounces aged extra-sharp cheddar, grated, divided; 0.333 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions; 3 tablespoons seeded and minced fresh jalapeno peppers

Spicy jalapenos and cool Cheddar give this cornbread its Latin accent.

Ingredients

all-purpose flour
3 c
yellow cornmeal
1 c
sugar
¼ c
baking powder
2 tbsp
kosher salt
2 tsp
milk
2 c
extra-large eggs
lightly beaten
3
unsalted butter
melted, plus extra to grease the pan
½ lb
aged extra-sharp cheddar
grated, divided
8 oz
chopped scallions
white and green parts, plus extra for garnish, 3 scallions
⅓ c
seeded and minced fresh jalapeno peppers
3 tbsp

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.

Jalapeno Cheddar Cornbread

437 cal

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