My friend Danelle over at Let's Dish did a great job with this! I love the recipe mostly because it is the best of two cornbread recipes. The jalapeno adds just enough flavor without being spicy - which is perfect for my kids. This recipe is half of the recipe posted at Let's Dish, so this just helps you with any math.
1 1/2 c. flour
1/2 c. cornmeal
2 tbsp. sugar
1 tbsp. baking powder
1 tsp. salt
1 c. milk
1 egg, lightly beaten
1/2 c. butter, melted
1 1/4 c. cheddar cheese
1/4 c. green onions
1 1/2 tbsp. minced jalapeno
Combine flour, cornmeal, sugar and salt. Combine milk, egg and butter; stir into the flour mixture until most of the lumps are dissolved. DO NOT overmix! Add in 1 cup of cheese, 3 tablespoons of the green onions and jalapeno. Allow to sit at room temperature for about 20 minutes. Preheat oven to 350F. Grease a 9"x9" pan and spread with batter, sprinkle with remaining cheese and onion. Bake 30-35 minutes.
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