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Jalapeno-Cheddar Cornbread

Serves: Makes 16 squares

Ingredients:

  • 3 cups unbleached all-purpose flour
  • 1 cup yellow cornmeal
  • ¼ cup granulated sugar
  • 2 tablespoons baking powder
  • 2 teaspoons kosher salt
  • 2 cups whole milk
  • 3 whole large eggs, beaten
  • 2 sticks (8-ounces) unsalted butter, melted; plus more to grease pan
  • 2 ½ cups sharp cheddar cheese, grated and divided
  • ⅓ cup scallions, sliced
  • 3 tablespoons jalapeno, seeded, minced


Procedures:

This recipe will not only make your game day preparation easier, it is also an excellent accompaniment to chili, beans and barbeque.

Preheat the oven to 350°F and position the oven rack in the middle of the oven. Grease a 12-inch cast iron skillet or 9 by 13 by 2-inch baking pan.

In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, and salt. In a separate small bowl, combine the milk, eggs, and butter.

With a wooden spoon, make a well into the center of the dry ingredients, and stir the wet ingredients into the dry until most of the lumps are dissolved being mindful to not over mix. Mix 2 cups of grated cheddar, scallions and jalapenos into the batter, and allow the mixture to sit at room temperature for 20 minutes.

Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated cheddar and extra chopped scallions. Bake until a toothpick comes out clean, about 30 to 35 minutes. Cool and cut into large squares. Serve warm or at room temperature.

Recipe developed for Sur La Table’s Cooking Classes

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