Jalapeno Scallion and Cheddar Cornbread

Jalapeno Scallion and Cheddar Cornbread

So delicious and easy. Baked in my favorite cast iron skillet!

I serve it right out of the skillet to the table, the butter in the pan and heat of the cast iron creates a perfect crust.



Preheat the oven to 350 degrees.
10" or 12" Cast Iron Skillet will work just fine. 

3 cups all-purpose flour
1 cup yellow cornmeal ( I like Bobs Redmill but any Cornmeal will work)
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
2 Sticks of unsalted butter, melt in cast iron skillet. Evenly coat bottom and sides with melted butter. I love Kate's Home Made Butter From Maine. https://www.kateshomemadebutter.com/ 
8 ounces aged extra-sharp Cheddar, grated.
1/2 cup chopped scallions, white and green parts, plus extra for garnish (3 scallions)
3 tablespoons seeded and minced fresh jalapeno peppers

Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl.  In separate bowl, combine the milk, eggs, and butter.  With a wooden spoon, stir the wet ingredients into the dry. Keep it lumpy and do not over mix.  Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.

Pour the batter into the prepared skillet, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions.  Bake for 30 to 35 minutes, or until a toothpick comes out clean.   Serve warm or at room temperature.
I like to serve right of the Skillet. Remember to warn guest the handle is hot!  Enjoy!