Jalapeno Cheddar Cornbread

Recipe makes one 9” X 13” Pyrex pan

3 C flour

1 C yellow cornmeal

¼ C sugar

2 T baking powder

2 t salt

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 3 eggs, lightly beaten

2 C whole milk

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 2 sticks butter, melted

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1 C grated sharp cheddar cheese

4 green onions, chopped

3-4 jalapenos, seeded and finely chopped

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In a large mixing bowl, combine flour, cornmeal, sugar, powder and salt. Mix well with a whisk. In a separate small bowl, add eggs and whisk lightly, just breaking the eggs up. Add milk to egg mix and stir lightly. Add egg mix to flour mix and fold in. Add butter and fold in until well mixed. Use a light touch. No vigorous stirring here. Chill baby. Add cheese, onions and jalapeno and fold in until evenly distributed in the batter. Pour batter into a 9” X 13” Pyrex baking dish that has been sprayed with non-stick baking spray. Place into a preheated 350 degree oven for 30 minutes. Rotate pan and bake for an additional 30 minutes. Allow 30 minutes cooling before cutting into squares.

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Thanks to Ina Garten for the recipe. Love this recipe as it is more “cakey”. Muffins can be made too.

 

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