Jalapeño Cornbread Cheddar Scallion (Print Version)
Tender cornbread with jalapeños, cheddar, scallions, and a hint of sweetness, best served warm with honey butter.
# Ingredients:
→ Dry Ingredients
01 -
1 cup cornmeal
02 -
1 cup plus 1 tablespoon all-purpose flour
03 -
2 teaspoons baking powder
04 -
1/2 teaspoon sea salt
05 -
1/4 teaspoon baking soda
→ Wet Ingredients
06 -
1 cup unsweetened almond milk
07 -
1 large egg
08 -
1/4 cup maple syrup
09 -
1/4 cup extra-virgin olive oil or neutral oil
→ Mix-ins and Toppings
10 -
4 scallions, chopped, reserve some for topping
11 -
3/4 cup seeded and diced jalapeño peppers (from 2 to 3 peppers), reserve some for topping
12 -
3/4 cup shredded cheddar cheese
→ For the Pan and Serving
13 -
1 tablespoon butter, for greasing the pan
14 -
Honey butter, for serving
# Steps:
01 -
Set the oven to 350°F and place a 10-inch cast-iron skillet inside to preheat.
02 -
In a large mixing bowl, whisk together cornmeal, all-purpose flour, baking powder, sea salt, and baking soda.
03 -
In a medium bowl, whisk the almond milk, egg, maple syrup, and oil until well blended.
04 -
Pour the wet ingredients into the dry mixture and stir gently until just combined.
05 -
Carefully fold chopped scallions, diced jalapeños, and shredded cheddar cheese into the batter, reserving some scallions and jalapeños for garnishing.
06 -
Using an oven mitt, remove the hot skillet from the oven and grease it with butter.
07 -
Spread the batter evenly in the prepared skillet. Top with the reserved scallions and jalapeños.
08 -
Bake for 20 to 24 minutes, until the center springs back to the touch and a toothpick inserted in the center comes out clean.
09 -
Allow to cool in the skillet for at least 20 minutes before slicing. Serve warm with honey butter.
# Notes:
01 -
For easier slicing, let the bread cool briefly before serving to help it set.