I’ve been on a major cornbread kick lately. I’ve always liked it, but recently I’ve been making meals where cornbread goes along with the main dish so well. I made some Mexican-style chicken chili and thought this would be the perfect side to go with it. I started using masa flour in place of regular flour in cornbread and have really been pleased with the results. It adds a corny (ha!) flavor to the bread and keeps the excepted texture. This cornbread was no exception! As a southerner, I’ve been used to plain, slightly sweet cornbread, but I really liked this variation. I added more cheese than the recipe called for for a stronger cheddar flavor, but I really liked the kick the jalapenos added. It was delicious served hot and straight out of the oven, but we at the leftover cornbread over the next couple of days and it reheated in the oven quite well.
Jalapeno Cheddar Cornbread
Source: adapted from Ina Garten via Food Network
3 cups masa harina
1 cup yellow cornmeal
¼ cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs,beaten
1 stick unsalted butter, melted, plus extra for greasing pan
12 ounces extra-sharp cheddar
3 tablespoons seeded and minced fresh jalapeno peppers
Preheat oven to 350 degrees.
Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. In another bowl, combine milk, eggs, and butter. Using a spoon, pour wet ingredients into the dry until most of the lumps are dissolved. Do not overmix. Stir in the cheddar (leave a little extra for topping) and jalapenos.
Pour batter into greased 9×13-inch pan. Top with remaining cheddar. Bake for 30 to 35 minutes, or until toothpick comes out clean. Cool and cut into squares. Serve warm or at room temperature.