Jalapeno Cornbread

Last year I tried a cornbread recipe at my in-laws that was all kinds of crazy and unique. It was unlike any cornbread I have ever had. I liked it, but it was a bit too much for my tastebuds, and I could really only eat 1 piece before I was done.

So when I came across this recipe I was hesitant, but thought "what the heck... Greg loves cornbread so lets try it". It was much more tame then the previous cornbread recipe and we actually really liked this one. Don't be deceived either, the jalapenos don't make this out of control spicy. They actually help impart a nice flavor thats not too powerful. Plus, all the cheese keeps this one very edible. It would be great with a hearty chili.

Jalapeno Cornbread

3 Cups Flour

1 Cup Yellow Cornmeal

1/4 Cup Sugar

2 TBSP Baking Powder

2 tsp. Kosher Salt

2 Cups Milk

3 Large Eggs, lightly beaten

2 Sticks Unsalted Butter, melted

8 oz. Sharp Cheddar Cheese, grated

1/3 Cup Scallions, chopped {white and green parts}

3 TBSP Jalapenos, seeded and minced

Combine dry ingredients in large bowl. In a separate bowl combine milk, eggs, and butter {I tempered the butter here so it didn't cook the eggs}. With a wooden spoon, combine dry and wet ingredients until most lumps are gone. Be careful not to over mix. Mix in 2 cups cheddar cheese, scallions, and jalapenos. Allow mixture to sit @ room temperature for about 20 minutes. Pour into well greased 9x13 inch cake pan. Spread remaining cheese on top.

Bake @ 350 degrees for 30-35 minutes, or until a toothpick comes out clean. Best served warm!