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Jalapeno Cheddar Cornbread
Nb persons: 8
Yield: 1 piece
Preparation time: 15 minutes
Total time: 45 minutes
Source: Barefoot Contessa
| 1 1/2 cups | all-purpose flour |
| 1/2 cup | yellow cornmeal |
| 1/8 cup | sugar |
| 1 Tablespoon | baking powder |
| 1 Teaspoon | kosher salt |
| 1 cup | milk |
| 2 | eggs, lightly beaten |
| 1/4 pound (1 stick) | butter, melted |
| 4 ounces | cheddar, aged extra sharp, grated & divided |
| 1/4 cup | scallions, chopped & divided |
| 2 tablespoons | jalapeno peppers, seeded & minced, (about 2 peppers) |
Combine the flour, cornmeal, sugar, baking powder and salt in 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 1 cup 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 9" pie pan. (You can double the recipe and bake it in a 9x13x2" pan)
Pour the batter into the prepared pan, smooth the top, and sprinkle the top with the remaining grated Cheddar and extra chopped scallions. Bake for about 25 minutes (small convection oven), or until a toothpick comes out clean.
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