The post holiday detox is always a rough one, but coming down from the sugar high was a little relieving this year. I haven’t jumped into any crazy diet fad since the New Year started, but I am back to trying to lighten things up and get my refrigerator restocked with healthier options.
Yea, okay, this isn’t healthy.. but it is delicious and I live by the everything in moderation moto. Enjoy!
Jalapeño Cheddar Cornbread (Print Me)
3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk or buttermilk
3 extra-large eggs, lightly beaten
2 sticks unsalted butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp Cheddar, grated, divided
1/3 cup chopped green onions (~3)
1 seeded and minced fresh jalapeno pepper
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. Stir the wet ingredients into the dry until most of the lumps are dissolved, being careful to not overmix. Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
Meanwhile, preheat the oven to 350º, grease a 9 by 13 by 2-inch baking pan or place a cast iron skillet with a tablespoon of butter into the preheating oven.
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 serve warm or at room temperature.
Source: Ina Garten