Meatless Mondays! Jalepeno Cheddar Cornbread
Great way to enjoy spicy homemade cornbread, and drizzled with honey for good measure…
3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 Tbs baking powder
2 tsp kosher salt
2 cups milk
3 fresh jalapeno peppers, seeded and minced
3 extra-large eggs, lightly beaten
1/2 pound unsalted butter, melted
1 lb aged extra-sharp Cheddar, grated, divided
2 whole chopped scallions
Mix the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. whisk the wet ingredients into the dry until most of the lumps are dissolved. Don’t overmix! add most of the grated Cheddar reserving 1/4 cup, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
Meanwhile, preheat the oven to 350 degrees F. Grease a large cast iron skillet with a little butter. Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature. Serve drizzled with honey. Bon Appetit!