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11Ingredients
70Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 cups all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup sugar
- 2 Tbsp. baking powder
- 2 tsp. kosher salt
- 2 cups milk
- 3 extra-large eggs (lightly beaten)
- 1/2 lb. unsalted butter (melted, plus extra to grease the pan)
- 8 oz. extra sharp cheddar (aged, grated, divided)
- 1/3 cup scallions (chopped, white and green parts, plus extra for garnish, 3 scallions)
- 3 Tbsp. jalapeno peppers (seeded and minced fresh)
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Reviews(3)
Tom 5 years ago
Great! Used jarred Jalepeno and bagged finely shredded cheddar cheese. Also used regular table salt instead of Kosher salt. Baked in a preheated 12” cast iron skillet.
Wendy Duffey 5 years ago
Great recipe if your not a huge fan of traditional cornbread. This comes out more cake like and the flavor of jalepenos and cheese are just right. It did take longer to cook then the recipe said. Mine took 50 minutes to cook through at 350. Will definitely make again
Maggie E. 6 years ago
Awesome! Just vary the amount of jalapeno for your heat preference i used 1 chopped finely and it was pretty mild