I wanted to try a new recipe of cornbread to go along side my soup recipes. I made a Southwest Chicken and Corn Chowder (recipe found here), and this cornbread sounded like it would be perfect. Aubrey loves jalapenos, so he really enjoyed this recipe. His brother also came over and ate several pieces of it. I'll definitely make it again. It's a tad bit on the sweet side, so you can reduce the amount of sugar if you want to make it less sweet. I think I'll use 2 tablespoons next time instead of 1/4 cup.
Cheddar Jalapeno Cornbread
Ingredients:
3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 Tablespoons baking powder
2 teaspoons salt
2 cups milk
3 eggs, lightly beaten
1 cup (2 sticks) butter, melted
2 1/2 cups cheddar cheese, grated
1/2 cup sliced scallions, divided
3 Tablespoons fresh jalapeno peppers, seeded and minced
Directions:
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, whisk together the milk, eggs, and butter. Stir the wet ingredients into the dry ingredients until most of the lumps are dissolved. Do not over mix! Mix in 2 cups of the grated cheddar cheese, about 1/3 cup scallions and the jalapenos. Allow the mixture to sit at room temperature for 20 minutes.
Meanwhile, preheat the oven to 350-degrees. Grease a 9x13-inch baking pan. Spread the batter into the prepared pan 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.
Source: Let's Dish
Cheddar Jalapeno Cornbread
Ingredients:
3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 Tablespoons baking powder
2 teaspoons salt
2 cups milk
3 eggs, lightly beaten
1 cup (2 sticks) butter, melted
2 1/2 cups cheddar cheese, grated
1/2 cup sliced scallions, divided
3 Tablespoons fresh jalapeno peppers, seeded and minced
Directions:
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, whisk together the milk, eggs, and butter. Stir the wet ingredients into the dry ingredients until most of the lumps are dissolved. Do not over mix! Mix in 2 cups of the grated cheddar cheese, about 1/3 cup scallions and the jalapenos. Allow the mixture to sit at room temperature for 20 minutes.
Meanwhile, preheat the oven to 350-degrees. Grease a 9x13-inch baking pan. Spread the batter into the prepared pan 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.
Source: Let's Dish
2 comments:
This sounds delicious!! I love a good cornbread, and the addition of the cheese and jalapeno's is great!!
Sounds good, but I'd leave off the sugar totally. I just don't like sweet cornbread.
Love the bird on the platter! :-) Don't forget about the platter I gave you for your birthday last year! :-)
Illu.
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