Jalapeno Cheddar Cornbread
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This is a wonderful cornbread recipe and so easy. The jalapeno pepper really makes the taste more interesting and the cheddar cheese keeps the bread moist and delicious. This is a great side dish for chili, soup (try Taco Soup or Mexican Chicken Corn Chowder), or any mexican dish.
Jalapeno Cheddar Cornbread Recipe:
In a large bowl, combine:
1 1/2 cups flour
1/2 cup yellow cornmeal
2 tablespoon sugar
1 tablespoon baking powder
1 teaspoon kosher salt
In a separate smaller bowl, combine:
2 eggs, lightly beaten
1 cup milk
1 stick melted butter
Using a wooden spoon, stir the wet ingredients into the dry ingredients, until most dry lumps are dissolved. Don’t overmix! Mix into batter:
1 cup grated extra-sharp Cheddar cheese
1 to 2 tablespoons seeded and minced jalapeno pepper ( more or less depending on desired taste)
1 green onion, chopped
Let batter sit for about 15 minutes. Preheat oven to 350 degrees. Grease 8×8 baking pan. Pour batter into prepared pan, smooth the top and sprinkle:
1/2 cup grated extra-sharp Cheddar cheese
1 green onion, chopped
Bake for about 30-35 minutes or until cheese has melted and a toothpick comes out clean. Allow to cool slightly before cutting.
Serves 9 medium pieces
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[...] My husband and I recently went to a wedding in Napa and had the pleasure of dining at Ad Hoc, which was amazing. We had their roasted tri-tip and vowed to find a similar recipe. Tri-tip is the cut of meat from the bottom section of the what is considered to be sirloin and is usually barbecued. However this recipe roasts the tri-tip slowly and is amazing. I recently served it to my in-laws and it was one of my easiest and most delicious meals yet. Try serving it with Baked Beans or Jalapeno Cheddar Cornbread. [...]
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