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