Jalapeno Cheddar Corn Bread
INGREDIENTS
3 cups flour
1 cup yellow cornmeal
1/4 cup sugar
2 Tbsp baking powder
2 tsp kosher salt
2 cups whole milk
3 large eggs
1 cup salted butter, melted
8 oz extra-sharp cheddar cheese, coarsely grated
1/3 cup jalapeno, minced (about 2 jalapenos)
2 Tbsp chives, diced
INSTRUCTIONS
In a bowl, whisk together flour, cornmeal, sugar, salt, and baking powder.
In another bowl, lightly beat eggs. Whisk in milk and melted butter.
Pour wet ingredients into dry and stir until just combined. Don’t over mix!
Fold in cheese, jalapeno and chives.
Let sit for 20 minutes. While you wait, preheat oven to 350 degrees. Grease and line 9 X 13 baking pan with parchment paper.
Spoon batter into pan and smooth with a spatula.
Bake for 30-35 minutes, or until a toothpick comes out clean.
Let cool for 15 minutes before serving. You can serve warm or room temperature.
I like this bread with a good kick. If you are sensitive to spice, just use 1 jalapeno.
Hope McCarthy