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Jalapeno Cheddar Cornbread Recipe

   
 

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     Jalapeno Cheddar Cornbread

Category   Desserts - Breads
Sub Category   None
Servings   12 large pieces
Preptime   15 mins

Ingredients
3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 Tbsp baking powder
2 tsp salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 oz aged extra-sharp cheddar cheese, grated
 
1/3 cup chopped scallions, plus extra for topping
3 Tbsp seeded and minced fresh jalapeno peppers

Instructions
Preheat oven to 350 degrees F; grease a 9x13x2 baking pan.
Combine 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 over mix! Mis in 2 cups of the grated cheddar, the scallions and jalapenos, and allow mixture to sit at room temperature for 20 minutes.
Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated cheddar and extra chopped scallions. Bake for 30-35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.
Serving Suggestions
Great with Crock Pot Chili...


Originally Submitted
1/12/2013





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