Cornbread is something that I can eat anytime of the day and with any kind of food. One thing for sure though – I have to have butter with it.
In an effort to change things up a bit – jalapeno’s cheddar and asagio cheese is added.
Sometimes cornbread can be dry and tasteless – not this one. It is moist and has a kick. Just want you need on a warm summers evening.
Adapted from Barefoot Contessa, At Home.
Jalapeno Cheddar Cornbread
- 3 cups all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup sugar
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
- 2 cups whole milk
- 3 large eggs, lightly beaten
- 1/2 pound (2 sticks) salted butter, melted
- 2 cups extra sharp Cheddar cheese, grated
- 1/3 cup scallions, chopped
- 3 tablespoons fresh jalapeno peppers, seeded and minced
- 2 tablespoons asagio cheese, grated
1. Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl.
2. In a separate bowl, combine the milk, eggs, and the butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved – don’t overmix (Ina Garten said so!). Mix in the 2 cups of Cheddar cheese, scallions and jalapenos. Allow mixture to sit at room temperature for 20 minutes.
3. Preheat over to 350 degrees and grease 9x13x2-inch glass baking pan.
4. Pour batter into the prepared pan, smooth the top, and sprinkle with asagio cheese. Bake for 30-35 minutes – or until toothpick comes out clean. Let cool for a few minutes for slicing into. Serve warm with butter and sprinkled scallions on top!