Cheddar Jalapeno Cornbread
Cheddar cheese and jalapeno peppers definitely make this corn bread a super star.
Yield
12 servingsPrep
15 minCook
40 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
all-purpose flour
|
|
| 1 | cup |
cornmeal
yellow |
|
| 4 | tablespoons |
sugar
|
|
| 2 | tablespoons |
baking powder
|
*
|
| 2 | teaspoons |
kosher salt
|
|
| 2 | cups |
milk
whole fat |
|
| 3 | large |
eggs
lightly beaten |
|
| 2 | stick |
butter, unsalted
1/2 pound, melted |
|
| 8 | ounces |
cheddar cheese, very old, sharp
grated, divided |
|
| ½ | cup |
scallions, spring or green onions
white and green parts, plus more for garnish |
|
| 3 ½ | tablespoons |
jalapeño pepper
or to taste, freshly seeded and minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 237 | ml |
cornmeal
yellow |
|
| 6E+1 | ml |
sugar
|
|
| 3E+1 | ml |
baking powder
|
*
|
| 1E+1 | ml |
kosher salt
|
|
| 473 | ml |
milk
whole fat |
|
| 3 | large |
eggs
lightly beaten |
|
| 226 | g |
butter, unsalted
1/2 pound, melted |
|
| 231.2 | ml/g |
cheddar cheese, very old, sharp
grated, divided |
|
| 118 | ml |
scallions, spring or green onions
white and green parts, plus more for garnish |
|
| 53 | ml |
jalapeño pepper
or to taste, freshly seeded and minced |
|
Directions
Mix together the flour, cornmeal, sugar, baking powder, and salt in a large bowl.
In a separate bowl, whisk together the milk, eggs, and butter until smooth.
Add the wet ingredients into the dry ingredients, stir with a wooden spoon until most of the lumps are dissolved, nicely and evenly incorporated. Do not over mix.
Stir in in 2 cups of the grated cheddar, scallions and jalapenos, and let the mixture sit at room temperature for 20 to 25 minutes.
Meanwhile, preheat the oven to 350℉ (180℃).
Coat a 9 by 13 by 2-inch baking pan with cooking spray or grease with butter.
Pour the batter evenly into the prepared pan, smooth the top using a spatula, and sprinkle with the remaining grated cheddar and sliced scallions.
Bake for about 35 minutes, or until a toothpick or wooden stick inserted in the center comes out clean.
Cool on a wire rack for at least 10 minutes.
Cut into 12 squares.
Serve warm or at room temperature.
