MICHAELIS' FAMILY RECIPES

JALAPENO CHEDDAR CORNBREAD

A recipe from Ina Garten

American Snack

12 servings

INGREDIENTS

  • flour
    3 cups
  • yellow cornmeal
    1 cups
  • sugar
    1/4 cups
  • baking powder
    2 Tbsp
  • kosher salt
    2 tsp
  • milk
    2 cups
  • extra-large eggs
    3 quantity
  • unsalted butter, melted
    1/2 lb
  • extra-sharp cheddar, grated
    8 oz
  • scallions, chopped
    3 quantity
  • jalapeno peppers, minced, seeded
    3 Tbsp

STEPS

  1. Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl.
  2. In a separate bowl, combine milk, eggs, and butter.
  3. With a wooden spoon, stir the wet ingredients into the dry ingredients until most of the lumps are dissolved - be careful not to overmix
  4. Mix in 2 cups of the grated cheddar, scallions (save some for top), and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
  5. Preheat oven to 350 F. Grease a 9x13, 2 inch deep baking pan.
  6. Pour batter into the pan, smooth the top, and sprinkle with remaining scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean.

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