Free Online Recipes

Sign Up login

Jalapeno Cheddar Cornbread Recipe


               Recipe Tools

No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format



     Jalapeno Cheddar Cornbread

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

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

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

0 Out of 5 from 0 reviews

You can add this Jalapeno Cheddar Cornbread recipe to your own private DesktopCookbook.


Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.