CHEESY JALAPEÑO AND SCALLION CORN BREAD
Ingredients
1 cup yellow cornmeal
1 cup flour
½ cup sugar
1 tablespoon baking powder
¾ teaspoon salt
1 cup shredded cheddar cheese
1 jalapeño pepper, chopped (including seeds)
½ cup scallions, chopped
1 ¼ cups milk
½ cup vegetable oil
3 large eggs
Instructions
Preheat oven to 350 degrees. Grease an 8” x 8” baking pan.
In a large bowl, mix together cornmeal, flour, sugar, baking powder, salt, cheese, jalapeño, and scallions.
In a second bowl, whisk together milk, oil, and eggs just until blended. Stir cornmeal mixture into eggs and mix until just blended. Pour into prepared baking dish.
Bake 40-45 minutes or until tester comes out clean and top is golden. Serve warm with butter.
Note: This recipe can be doubled (use 5 eggs) and baked in a 9” x 13” pan.
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