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Jalapeño Cheddar Cornbread Recipe


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     Jalapeño Cheddar Cornbread

Category   Salads - Soups - Sidedishes
Sub Category   None

3 cups all purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
2 sticks unsalted butter, melted, plus extra to grease the pan
8 oz aged extra sharp cheddar, grated, divided
1/3 cup chopped scallions, white and green parts plus extra for garnish (3 scallions)
3 tablespoons seeded and minced fresh jalapeño peppers (2-3 peppers)

Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl and in a separate bowl combine milk, eggs, and butter
With a wooden spoon, stir the wet ingredients into the dry ingredients until most of the lumps are dissolved but don't overmix! Then mix in 2 cups of grated cheddar cheese, the scallions, and jalapeños and allow the mixture to sit at room temperature for 20 minutes
Meanwhile, preheat the oven to 350 degrees and grease a 9 x 13 x 2-inch baking pan
Pour batter into the pan, smooth the top, and sprinkle with the remaining grated cheddar and extra chopped scallions and bake for 30-35 minutes or until the toothpick comes out clean then let it cool and cut into large squares
Serving Suggestions
Serve warm or at room temperature

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