Barefoot Bloggers: Jalepeno Cheddar Cornbread

Not only am I several days late in posting this recipe for Jalepeno Cheddar Cornbread, I'm also committing another blog sin - no photo!! My batteries were charging when I made this, and by the time they were ready to go, there were only crumbs left. I didn't think anyone would want a picture of crumbs...

Anyway, this is my third (I think?) BB recipe, and so far, my least favorite. I am not a big jalepeno fan to begin with, and I just didn't really love this one. As far as cornbread goes, let me plug Brooke's cornbread - super yum!!

I did, however, really like the flavor of the scallions on top, so I might try to mesh that (and the cheese topping) with the ones I linked above.

Sorry Ina - I never thought I would not like one of your recipes...!

(I halved this recipe.)

Ingredients:

• 3 cups all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup sugar
• 2 tablespoons baking powder
• 2 teaspoons kosher salt
• 2 cups milk
• 3 extra-large eggs, lightly beaten
• 1/2 pound (2 sticks) 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, plus extra for garnish, 3 scallions
• 3 tablespoons seeded and minced fresh jalapeno peppers
  

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 overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.

Meanwhile, 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. Cool and cut into large squares. Serve warm or at room temperature.