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.  


Jalapeno Cheddar Cornbread

Serves: 12


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


  1. Combine the flour, cornmeal, sugar, baking powder and salt in a large bowl.
  2. In a separate bowl combine the milk, eggs, and butter.
  3. With a wooden spoon, stir the wet ingredients into the dry until most of the clumps are dissolved. Don’t over mix!
  4. Mix in 2 cups of the cheese, the scallions, and jalapenos and allow the mixture to sit at room temperature for 20 minutes.
  5. Preheat the oven to 350 degrees F and grease a 9×13 inch pan with cooking spray.
  6. Pour the batter into the pan, smooth the top, and sprinkle with the remaining cheddar.
  7. Bake until toothpick comes out clean, about 35 to 40 minutes.
  8. Serve warm with butter.

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