Jalapeño Cheddar Cornbread
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Fill a bread basket at the dinner table with this fragrant cornbread topped with cheddar and jalapeño slices, and by the end of the meal, there won't be a crumb left! It's so good with its spicy flavor and unique texture. In addition to the jalapeño peppers, chopped green onions add a pleasant tangy flavor to the bread. Stir some of the onion into the dough along with the grated cheese and peppers, and spread the remaining green onions and cheddar over the dough. This will give your cornbread a delicious cheesy crust. Serve this cornbread in place of regular bread with any meal or as a snack.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 cups premium flour
- 1 cup yellow cornmeal
- 1/4 cup sugar
- 2 tbsp baking powder
- 2 teaspoons coarse salt
- 2 cups of milk
- 3 large eggs, lightly beaten
- 220g unsalted butter, melted, plus extra for greasing the pan
- 220 g aged sharp cheddar, grated, divided
- 1/3 cup chopped green onions, plus extra for topping
- 3 tablespoons fresh jalapeno peppers, seeded and finely chopped
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Cooking the dish according to the recipe:
- In a large bowl, combine the flour, corn flour, sugar, baking powder, and salt. In a separate bowl, combine the milk, eggs, and butter. Using a wooden spoon, stir the wet mixture into the dry mixture until most of the lumps are dissolved. Don't overwork the dough! Stir in 2 cups of grated cheddar, green onions, and jalapeño, and let the dough rest at room temperature for 20 minutes.
- Meanwhile, preheat the oven to 175°C. Grease a 22 x 32 x 5 cm loaf tin with butter.
- Pour the batter into the prepared pan, smooth the surface, and sprinkle with the remaining grated cheddar and green onions. Bake for 30-35 minutes, until a toothpick inserted into the bread comes out clean. Cool and cut into large squares. Serve the cornbread warm or at room temperature.
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