Sunday, March 13, 2011

Cheddar Jalapeno Corn Bread

I was trying to find a mexican side dish that was not rice, and this is what I came across.  It is moist, and has a "kick" to it, which I am a big fan of :)  The recipe comes from Miss Ina Garten.  I will be making this again, like I said, it's a good alternative to your typical side dish of rice, and would be excellent with things like

Mexican Chicken with Jalapeno Popper Sauce

Chicken Crockpot Taco Soup

Southwest Shepherd's Pie

Bear's White Bean Chicken Chili

Pepperjack Potato Soup

Cheddar Jalapeno Corn Bread

3 cups flour 
1 cup yellow cornmeal 
1/4 cup sugar 
2 tablespoons baking powder 
2 teaspoons salt 
2 cups milk 
3 eggs, lightly beaten 
1 cup (2 sticks) butter, melted
2 1/2 cups cheddar cheese, grated
1/2 cup sliced scallions, divided
3 tablespoons fresh jalapeno peppers, seeded and minced

Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, whisk together the milk, eggs, and butter. Stir the wet ingredients into the dry ingredients until most of the lumps are dissolved. Do not overmix! Mix in 2 cups of the grated cheddar cheese, about 1/3 cup scallions and the jalapenos.  Allow the mixture to sit at room temperature for 20 minutes. Meanwhile, preheat the oven to 350 degrees. Grease a 9 x 13-inch baking pan.  Spread the batter into the prepared pan 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 cut into large squares. 

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