This recipe is from the Barefoot …and it is fabulous!! The cheddar makes it so moist, even the second day, and the jalapeno and green onions give it a great kick! I love it and couldn’t wait to share it here!
jalapeno cheddar cornbread
submitted by Brittany
3 cups flour
1 cup yellow cornmeal
1/4 cup sugar
2 Tb baking powder
2 tsp 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 (2+ cups) aged extra-sharp Cheddar, grated, divided
1/3 cup chopped scallions, white and green parts, plus extra for garnish (3 scallions)
3 Tb seeded and minced fresh jalapeno peppers (2-3 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 >! 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. Grease a 9x13x2 inch baking pan. Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated 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. (Warm is best!)