I’ll be honest… I usually make my cornbread from the Krusteaz Honey Cornbread mix. It’s delicious, particularly if you love a sweet cornbread. However, when I was taking dinner to a friend I was inspired to try something new. This jalapeno cheddar cornbread was easy, delicious and plentiful. It is a wonderful alternative to a sweet cornbread and I will definitely make it again!
I didn’t realize how much one recipe would make when I started the process of doubling it. I had so much cornbread in the end that I froze half of my pan. It thawed out nicely (although not quite as good as fresh) and we just enjoyed the last of it this weekend.
Jalapeno Cheddar Cornbread
- 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
- 1/2 pound (2 sticks) unsalted 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
- 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.
Other Favorites: Barefoot Contessa At Home
I’ve got an easy week of meals planned before we head out of town for winter break. Leftover chili from a party this weekend for a couple of nights, spaghetti and meatballs from my freezer, loaded baked potatoes, and Aidells sausage dogs.
Barefoot Contessa At Home
DIXIE DELIGHTS DELIVERED