Jalapeno Cheddar Cornbread
Prep
Cook
Wait
20m
| Category: | Bread |
Ingredients
For
1
Batch(es)
Recipe
| 3 cup(s) flour |
| 1 cup(s) yellow cornmeal |
| 1/4 cup(s) sugar |
| 2 tablespoon(s) baking powder |
| 2 teaspoon(s) salt |
| 2 cup(s) milk |
| 3 eggs |
| 1/2 pound(s) butter, melted |
| 8 ounce(s) grated, sharp cheddar cheese |
| 1/3 cup(s) chopped scallions, white and green parts, plus a little extra for garnish |
| 3 tablespoon(s) seeded and minced fresh jalapenos |
Jalapeno Cheddar Cornbread Directions
- Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl.
- In another 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 cheese, the scallions and jalapenos, and allow to sit at room temperature for about 20 minutes.
- Meanwhile, preheat oven to 350 degrees, and grease a 9x13 pan
- Pour batter into the prepared pan, smooth the top, and sprinkle with the remaining