So, here is the recipe!
Jalapeno Cheddar Cornbread (courtesy of Barefoot Contessa from Food Network)
Cook Time: 35 min
Yield: 12 large pieces
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
Directions:
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.
Honestly, I feel like you could add another jalapeno into this dish. You can tell there is jalapeno in the dish, but you do not get that jalapeno bite. Overall, this dish is incredible and the flavors of cheddar, scallions and jalapenos in the bread is such a great combination. Also, serving this warm is the best because the cheese is gooey and warm. If you let it cool overnight, make sure to pop it in the microwave for at least 20 seconds so you serve it warm. It definitely brings out all the flavors when you serve it warm. This recipe was awesome, and I highly recommend giving it a go!
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