Side Dishes

Jalapeño-Cheddar Corn Bread

Zesty scallions and spicy peppers add a kick of heat to our quick-prep cheesy corn bread.

Yields

12 - 12 serving

Total Time

Prep Time

Cook Time

Ingredients

  • 4 tbsp. butter melted
  • 1 1/2 c. cornmeal
  • 1/3 c. sugar
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 c. milk
  • 3 eggs
  • 1 c. shredded sharp Cheddar cheese
  • 1/2 c. chopped scallions
  • 1 jalapeño pepper seeded, chopped

Instructions

Heat oven to 375°F. 

Line 9" square pan with enough foil enough foil to overhang sides by 2"; place in oven.

Add 2 Tbs. butter to pan; tilt pan to spread butter.

In bowl, whisk cornmeal, flour, sugar, baking powder, and salt.

In separate bowl, mix milk, eggs, and remaining butter; stir into cornmeal mixture.

Fold in cheese, scallions, and jalapeño.

Pour into hot pan. Bake 30-35 min.

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