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Jalapeno Cornbread

  • 1 1/2 cups flour
  • 1/2 cup yellow cornmeal
  • 2 Tbsp sugar
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1 cup milk
  • 2 eggs
  • 1 stick melted butter
  • 1 cup shredded cheddar cheese
  • 1/4 cup scallions, chopped, white and green parts
  • 2 Tbsp fresh jalapeno, seeded and minced
  1. Preheat the oven to 350 degrees F. Grease an 8x8 cake pan.
  2. Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl.
  3. In a separate bowl, combine the milk, eggs, and butter. Stir the wet ingredients into the dry until most of the lumps are dissolved. Don't over mix!
  4. Mix in grated cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
  5. Pour the batter into the prepared pan, smooth the top. Top can be sprinkled with scallions and extra cheese if desired.
  6. Bake for 30 to 35 minutes, or until a toothpick comes out clean.
  7. Cool and cut into squares. Serve warm or at room temperature.
Published: Sunday, December 11th, 2011 by Kelly
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