One of my favorite Southern foods is cornbread. Especially the old fashioned, slightly sweet variety that is baked in a cast iron skillet with plenty of butter and topped with honey. When I saw this recipe on Pink Parsley for Jalapeno Cheddar Cornbread, I decided I would have to stray from my old favorite and give it a try.
I think this would be a perfect bread side item for a summer cookout. I also think it would be nice to make these as muffins if you’re feeding a crowd so that it’s easier to grab and go. Just some ideas for you!
Recipe credits: bakinandeggs.com
- 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 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 jalapeño peppers (2 to 3 peppers)
- Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl (this is best done with a whisk). In a separate bowl, combine the milk, eggs, and butter (you can use the same whisk). 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 jalapeños, and allow the mixture to sit at room temperature for 20 minutes.
- Meanwhile, preheat the oven to 350 degrees. Grease a 9 X 13 X 2-inch baking pan with a little more butter.
- 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.