Jalapeno Cheddar Cornbread
My sister-in-law Rachel and I have an ongoing dialogue about whether corn belongs in cornbread. Being in the South for the year has given me some added inspiration to test this out. Here’s round #1 sans corn. And between you and me, Rachel’s got some catching up to do.
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Jalapeno Cheddar Cornbread
Serves: 12
Ingredients:
3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons salt
2 cups milk
3 large eggs, lightly beaten
2 sticks unsalted butter, melted
8 ounces cheddar, grated
2 scallions, chopped
2 1/2 fresh jalapeno peppers, seeded and minced
Cooking spray
Preparation:
- 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 clumps are dissolved. Don’t over mix!
- Mix in 2 cups of the cheese, the scallions, and jalapenos and allow the mixture to sit at room temperature for 20 minutes.
- Preheat the oven to 350 degrees F and grease a 9×13 inch pan with cooking spray.
- Pour the batter into the pan, smooth the top, and sprinkle with the remaining cheddar.
- Bake until toothpick comes out clean, about 35 to 40 minutes.
- Serve warm with butter.
Filed under: Recipe on December 31st, 2009
