cheddar cornbread

 

Hello friends!  Does anyone else love bread as much as I do?  I was walking through Whole Foods over the weekend and spotted fresh baked cornbread, which reminded me of this cheddar cornbread recipe I've been wanting to try.  I made it last night and

it.was.delicious!!

It turned into the only thing I ate for supper, since I ate half of it and was too full to eat anything else.

 

Ingredients

• 3 cups all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup sugar
• 2 tablespoons baking powder
• 2 teaspoons kosher salt
• 2 cups milk
• 3 extra large eggs, lightly beaten
• 2 sticks unsalted butter, melted, plus extra to grease the pan
•  2 cups extra sharp Cheddar, grated, reserve 1/4 cup for top
• 1/3 cup chopped green onions, white and green parts, plus extra for garnish, about 3
• optional:  jalapenos - 3 tablespoons seeded and minced fresh jalapeno peppers (I left them out  this time for my kiddos)

 

Method

1. Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl.
2. In a separate bowl, combine the milk, eggs, and butter.
3. Stir the wet ingredients into the dry until most of the lumps are dissolved. Don't over mix!
4. Mix in about 2 cups of the grated Cheddar (reserving 1/4 cup for top), and the green onions and allow the mixture to sit at room temperature for 20 minutes.  (Also add in jalapenos here.)
5. Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2 inch baking pan.
6. Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped green onions.
7. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

* recipe adapted from food network

 

 

Hope you enjoy!