Jalapeño Cornbread May 17 2018
The only thing better than a savory southern-style cornbread is a spiced up one! If you like the flavor of hot peppers and the tradition of cornbread, then this one's for you. Serve it alongside our Boneless Baby Back Ribs, Pulled Pork or even Turkey Wings for a satisfying southern-style meal with a kick.
3 cups all-purpose flour
1 cup yellow corn meal
1/4 cup sugar
2 Tbsps baking powder
2 tsps kosher salt *
2 cups milk
3 extra-large eggs, lightly beaten
1/2 lb (2 Sticks) unsalted butter, melted, and extra to grease the pan
8 oz extra-sharp cheddar, grated
1/3 cup chopped scallions, white and green parts, plus extra for garnish
1 Tbsp minced orange peppers
3 Tbsps seeded and minced fresh jalapeño peppers
Combine the flour, corn meal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't over-mix!
Mix in 2 cups of the grated cheddar, the scallions and jalapeños, and allow the mixture to sit at room temperature for 20 minutes.
Preheat the oven to 350 degrees. Grease a 9x13x2-inch baking pan.
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.
Be sure to tag us on Instagram @shopbubbasq to share your creation!