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