Jalapeno Cornbread (Side Dish)
Sweet cheesy cornbread amped up with the flavor of jalapeno. And, don’t worry, the jalapeño adds flavor, not spice!
Jalapeno Cornbread (Side Dish)
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Total Time: 1 hour hour 5 minutes minutes
Servings: 4
Ingredients
- 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 (about 3 scallions)
- 3 tablespoons minced jalapeño, seeds and white pith removed
Instructions
- Preheat oven to 350 degrees F. Grease a 9x13x2 inch baking pan.
- 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.
- 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.
Notes
From Barefoot Contessa, At Home
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