Jalapeno Cheddar Cornbread
Serves 12
3 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cup milk
3 extra-large eggs -- lightly beaten
2 stick butter -- melted, plus extra to grease the pan
8 ounces 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 jalapeno peppers
Instructions
Combine the 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 overmix! Mix in 2 cups of the
grated Cheddar, the scallions and jalapenos, and allow the mixture to
sit at room temperature for 20 minutes.
Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-
inch baking pan.
Pour the batter into the prepared pan, smooth the top, and sprinkle
with the remaining grated Cheddar and extra chopped scallions. Bake
for 30 to 35 minutes, or until a toothpick comes out clean. Cool and
cut into large squares. Serve warm or at room temperature.
HUGS JANET
"In our hands we hold today; In our dreams we hold
tomorrow; In our hearts we hold forever".
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