Recipe: Jalapeno Cheddar Corn Bread
- 3 cups all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup sugar
- 2 Tbs baking powder
- 2 tsp kosher salt
- 2 cups whole milk
- 3 extra-large eggs
- 1/2 pound unsalted butter, melted, plus extra to grease the pan
- 8 ounces aged extra-sharp Cheddar, grated, divided
- 1/3 cup chopped scallions, white and green parts
- 3 Tbs seeded and minced fresh jalapeno peppers
- 1 jalapeno sliced into rings and sliced thin for topping
Preheat the oven to 350 degrees in the lower middle position.
In a large bowl combine the flour, cornmeal, sugar, baking powder, and salt.
In a medium bowl add the eggs and beat them gently with a whisk and then whisk in the milk and the melted butter that is slightly cooled.
Now using a wooden spoon stir the wet ingredients into the dry ingredients just until combined and no large lumps remain and be sure not to over mix. Add 2 cups of the grated Cheddar, the scallions and the minced jalapenos. At this point cover the bowl with plastic wrap and allow the batter to rest for 20 minutes at room temperature.
Meanwhile grease a 9 by 13 by 2-inch baking pan. After 20 minutes of allowing the batter to rest, pour the batter into the prepared pan. Use a spatula to smooth the top of the batter and sprinkle with the remaining grated cheddar. Now lay the thinly sliced jalapeno rings on top of the batter and bake for 30 to 35 minutes. When the corn bread is cooked the center will test clean with a toothpick.
Allow the bread to cool to room temperature or serve warm. Slice into squares when ready to serve.
Recipe adapted from the Barefoot Contessa http://www.barefootcontessa.com/
Copyright © Andicakes 2010.
Recipe by yumm yumm yumm.
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