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Jalapeno Cheddar Cornbread




Source of Recipe


MA
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.