Just found this recipe on Pinterest today, made it tonight and then made some modifications to the original recipe. Very light, not spicy, and a quick way to change up cornbread I think it would be fabulous served with beer cheese soup. Enjoy!
- 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
- 8 ounces aged extra-sharp Cheddar, grated
- 1/3 cup chopped green onions
- 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. Stir the wet ingredients into the dry until most of the lumps are dissolved. Don't over mix! Mix in the grated cheddar, the green onions 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. 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.