Pre-heat oven to 350. Grease a 9 x 13 inch baking pan or dish.
Combine flour, cornmeal, sugar, baking powder and salt in a large bowl.
In another bowl, combine eggs, milk and butter. Then stir in the wet ingredients into the dry until all dry ingredients have been incorporated into the wet. Be sure not to over mix. Mix in 2 cups of the grated cheddar cheese, green onions and jalapeno and allow the mixture to rest for a few minutes.
Pour batter into the prepared pan, smooth and even out the top and sprinkle the remaining cheddar cheese on top. Bake for about 30 – 35 minutes until a toothpick comes out clean. Remove from oven, cool and cut into squares. Serve warm with butter or soften cream cheese. The cornbread goes wonderfully well with chili or other hearty dish or for breakfast with a dollop of ricotta cheese, ham and arugula.
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.