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Cheesy Onion and Jalapeno Cornbread
Submitted by undercovercaterer on October 23, 2009 in Breads, Cornbreads
| Prep Time Cook Time |
Servings 12 | Difficulty Easy |
Ingredients
- 3 cups Flour
- 1 cup Heaping Yellow Cornmeal
- ¼ cups Sugar
- 2 Tablespoons Baking Powder
- 3 teaspoons Kosher Salt
- 2 sticks Butter, Melted
- 2 cups Milk
- 3 whole Eggs, Beaten
- 2 cups Extra-sharp Cheddar Cheese, Grated
- 4 whole Green Onions, Chopped
- ½ cups Pickled Jalapeños, Chopped
Preparation Instructions
Preheat oven to 350F.
Combine dry ingredients in a large bowl. In another bowl, combine butter, milk and eggs. Pour into the flour mixture and stir together gently. Don’t over-mix. Mix in 1 1/2 cup of the cheese, the jalapenos and green onions, reserving 1/2 cup of the green tops.
Grease a 9×13 pyrex pan with softened butter, bacon grease or a mixture of the two. Pour batter into the pan and smooth the top. Sprinkle on the remaining cheese and onion. Bake for 35 to 45 minutes. You can check its doneness with a toothpick.
