Jalapeno Cheddar Cornbread
If you have approximately 1 hour and 5 minutes to spend in the kitchen, Jalapeno Cheddar Cornbread might be a tremendous lacto ovo vegetarian recipe to try. This side dish has 444 calories, 13g of protein, and 26g of fat per serving. This recipe serves 12. For 65 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. If you have sugar, yellow cornmeal, unsalted butter, and a few other ingredients on hand, you can make it. 11225 people have tried and liked this recipe. It is brought to you by Foodnetwork. It is a very reasonably priced recipe for fans of Southern food. Overall, this recipe earns a solid spoonacular score of 54%. If you like this recipe, you might also like recipes such as Jalapeno Cheddar Cornbread, Jalapeño Cheddar Cornbread, and Jalapeno Cheddar Cornbread.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 55 minutes
Ingredients:
2 tablespoons baking powder
8 ounces aged extra-sharp Cheddar, grated, divided
3 extra-large eggs, lightly beaten
3 cups all-purpose flour
3 tablespoons seeded and minced fresh jalapeno peppers
2 teaspoons kosher salt
2 cups milk
1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
1/4 cup sugar
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
1 cup yellow cornmeal
Equipment:
wooden spoon
bowl
baking pan
oven
frying pan
toothpicks
Cooking instruction summary:
Watch how to make this recipe. 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.
Step by step:
1. Watch how to make this recipe.
2. 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!
3. Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
4. Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
5. Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions.
6. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares.
7. Serve warm or at room temperature.
Nutrition Information:
covered percent of daily need
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