Zesty scallions and spicy peppers add a kick of heat to our quick-prep cheesy corn bread.
- 4 tbsp. butter melted
- 1 1/2 c. cornmeal
- 1/3 c. sugar
- 2 tsp. baking powder
- 1 tsp. salt
- 1 c. milk
- 3 eggs
- 1 c. shredded sharp Cheddar cheese
- 1/2 c. chopped scallions
- 1 jalapeño pepper seeded, chopped
Heat oven to 375°F.
Line 9" square pan with enough foil enough foil to overhang sides by 2"; place in oven.
Add 2 Tbs. butter to pan; tilt pan to spread butter.
In bowl, whisk cornmeal, flour, sugar, baking powder, and salt.
In separate bowl, mix milk, eggs, and remaining butter; stir into cornmeal mixture.
Fold in cheese, scallions, and jalapeño.
Pour into hot pan. Bake 30-35 min.