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 turned into the only thing I ate for supper, since I ate half of it and was too full to eat anything else.
- 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)
- 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. Don't over mix!
- 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.)
- Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2 inch baking pan.
- Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped green onions.
- 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!