I am in love with all things warm-weather related, but one of my favorite parts of summer is the outdoor eating (surprise surprise). I used to work at a camp on the Chesapeake in Maryland and would spend one day a year stuffing myself with steamed Old Bay crabs. I now have friends who live in the general area and was thrilled when they decided to have a crab feast this past weekend. I, of course, wanted to bring something to eat with me and really had a hard time deciding what was appropriate: I needed a complimentary food that didn’t involve a fork and knife (when you’re covered in Old Bay, the last thing you’re reaching for is a fork). I finally realized the perfect accompaniment: cornbread! This Jalapeno Cheddar Cornbread is one awesome recipe, just be sure to limit your intake of these delicious squares, they are pretty darn decadent!
Ingredients:
- 3 cups all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup sugar
- 1 1/2 tablespoons baking powder
- 2 teaspoons kosher salt
- 2 cups whole milk
- 4 large eggs, lightly beaten
- 1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
- 8 ounces aged extra-sharp Cheddar, grated, divided
- 1/3 cup chopped scallions, green parts, plus extra for garnish
- 3 tablespoons seeded and minced fresh jalapeno peppers
To make, combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl.
Melt the butter in a small saute pan.
Lightly beat your eggs.
Combine the milk, eggs, and melted butter in a small bowl.
Using a wooden spoon, stir in the wet ingredients into the dry until most lumps have dissolved, trying not to overmix.
Combine 2 cups of the grated Cheddar, 1/2 cup scallions, and 3 tablespoons minced jalapeno.
Add the cheese mixture to the batter and stir to combine. Allow to sit at room temperature for 20 minutes.
Preheat your oven to 350 degrees. Grease a 9 x 13 x 2 inch baking pan. Pour the batter into the pan, smoothing out the top. Sprinkle with the remaining Cheddar cheese and chopped scallions.
Bake for 35 minutes or until a toothpick comes out clean.
Allow to cool slightly (they are pretty hot when they first come out) and cut into 20 squares. Serve warm or at room temperature.
My goodness this is fantastic cornbread. These little squares of happiness pack a lot of flavor: moist cornbread, cheesy goodness, and a slight heat from the jalapenos paired with the subtle onion flavor of the scallions.
They were a hit this weekend too, everyone loved them!
Jalapeno Cheddar Cornbread
Recipe Type: Sides
Author:
Prep time:
Cook time:
Total time:
Serves: 20
Ingredients
- 3 cups all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup sugar
- 1 1/2 tablespoons baking powder
- 2 teaspoons kosher salt
- 2 cups whole milk
- 4 large eggs, lightly beaten
- 1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
- 8 ounces aged extra-sharp Cheddar, grated, divided
- 1/3 cup chopped scallions, green parts, plus extra for garnish
- 3 tablespoons seeded and minced fresh jalapeno peppers
Instructions
- Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl.
- Melt the butter in a small saute pan.
- Lightly beat your eggs.
- Combine the milk, eggs, and melted butter in a small bowl.
- Using a wooden spoon, stir in the wet ingredients into the dry until most lumps have dissolved, trying not to overmix.
- Combine 2 cups of the grated Cheddar, 1/2 cup scallions, and 3 tablespoons minced jalapeno.
- Add the cheese mixture to the batter and stir to combine. Allow to sit at room temperature for 20 minutes.
- Preheat your oven to 350 degrees. Grease a 9 x 13 x 2 inch baking pan. Pour the batter into the pan, smoothing out the top. Sprinkle with the remaining Cheddar cheese and chopped scallions.
- Bake for 35 minutes or until a toothpick comes out clean.
- Allow to cool slightly (they are pretty hot when they first come out) and cut into 20 squares. Serve warm or at room temperature.
Serving size: 1 square Calories: 276 Fat: 14.1 g Saturated fat: 7.3 g Trans fat: 0.4 g Carbohydrates: 31.8 g Sugar: 4.2 g Sodium: 443.6 mg Fiber: 1.1 g Protein: 5.7 g Cholesterol: 64.5 mg
yum, this looks like the perfect twist for cornbread! it would be very hard to limit my intake of these 🙂
These look delicious!
I love cornbread and I love that you added jalapeno!
Oh, this cornbread looks so, so good!!
Congrats on Top 9!
Yum. This looks cheesy and yummy.
Looks really good. try it in a skillet some time to add crispness.
The cornbread looks delicious. I love the cheese:) I must give this a try. Thanks for the great post!
YUM!! these would be perfect to accompany crabs. being a md girl myself, I can totally relate to being covered in old bay 😉 definitely going to have to try this recipe for our next crab night! thanks 🙂
OH me oh my, I will eat the whole thing…YUM!
Such a good recipe that I’m going to have to rush out to get some Jalapenos…which is not so easy in France! Good luck in the competition…you’ve got a great writing style!
P.B. Lecron