Having married a girl from Atlanta, a guy ought to learn a thing or two about Southern cooking. Cornbread is by far one of my favourite Southern foods – this version is jacked up with cheese and jalapeno. Melt a little butter on it and it’s a divine way to start any morning.
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Jalapeno Cheddar Cornbread
Serves: 12
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 large eggs, lightly beaten
2 sticks unsalted butter, melted
8 ounces cheddar, grated
2 scallions, chopped
2 1/2 fresh jalapeno peppers, seeded and minced
Cooking spray
Preparation:
- 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 clumps are dissolved. Don’t over mix!
- Mix in 2 cups of the cheese, the scallions, and jalapenos and allow the mixture to sit at room temperature for 20 minutes.
- Preheat the oven to 350 degrees F and grease a 9×13 inch pan with cooking spray.
- Pour the batter into the pan, smooth the top, and sprinkle with the remaining cheddar.
- Bake until toothpick comes out clean, about 35 to 40 minutes.
- Serve warm with butter.
Yes that would be 1 cup of butter. Let me know what you think!
This looks awesome, and I do love me some cornbread. When you say “2 sticks” butter, would that be 1 cup total? Here in Calgary I can only find butter in 1 pound (2 cup) bricks (which I buy by the half dozen at Costco!). Hmm, butter!