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
Great with Crock Pot Chili...
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