Jalapeno Cheddar Cornbread
Try this Jalapeno Cheddar Cornbread recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour and 5 minutes
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 cup sugar
- 2 teaspoons kosher salt
- 1 cup yellow cornmeal
- 3 cups all purpose flour
- 3 scallions chopped
- 2 tablespoons baking powder
- 2 sticks unsalted butter melted
- 3 tablespoons jalapeno peppers seeded and minced
- 3 extra large eggs lightly beaten
- 2 cups whole milk
- 8 ounces extra-sharp cheddar cheese
- Carbohydrate 39.3625248894667 g
- Cholesterol 102.801888392222 mg
- Fat 17.2424691014819 g
- Fiber 2.18682383512004 g
- Protein 12.7117078871036 g
- Saturated Fat 10.0323928027755 g
- Serving Size 1 1 Serving (145g)
- Sodium 1554.30434750829 mg
- Sugar 37.1757010543467 g
- Trans Fat 1.35421077313697 g
- Calories 362 calories
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 over-mix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes. Preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan. Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean.
