1/3cupgreen onionschopped, white and green parts, plus extra for garnish
2-3Tbsp.jalapeños seeded and minced
Instructions
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl
In a separate bowl, combine the milk, eggs and butter
With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved Don't overmix!
Mix in 2 cups of the grated Cheddar, the green onions and jalapeños, and allow the mixture to sit at room temperature for 20 minutes.
Meanwhile, preheat the oven to 350 degrees F
Grease a 9 x 13 x 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 30-35 minutes or until a toothpick comes out clean
Cool and cut into squares
Serve warm or at room temperature.
Notes
Substitute canned green chilies for the jalepeños for great flavor without any heat.
I like to use a 9 x 13 glass pan. You can use a smaller or larger pan but the thickness of your cornbread will change and you will need to adjust your baking time accordingly.
Be sure and grease your pan well.
Don't over mix the batter and mix by hand. Stir just enough to incorporate the ingredients. Over mixing will cause your cornbread to be tough.
I love my cornbread warm, fresh out of the oven but this cornbread is also delicious served room temperature.