Jalapeño-Cheddar Cornbread

Name: Jalapeño-Cheddar Cornbread
Yield: Serves 8
Ingredients: 1½ cups (7½ ounces/213 grams), yellow cornmeal; 1 cup (5 ounces/142 grams), all-purpose flour; 2 tablespoons, sugar; 1½ teaspoons, baking powder; ½ teaspoon, baking soda; 1½ teaspoons, salt; 1¼ cups, whole milk; 2 , large eggs; 6 tablespoons, unsalted butter, melted; 6 ounces (170 grams), extra-sharp cheddar cheese, shredded (1½ cups); 4 , jalapeño chiles, stemmed, seeded, and minced (¾ cup)

Desserts or Baked Goods
Quick Breads
Holiday
Thanksgiving

By Cecelia Jenkins ･ Appears in Cook's Country October/November 2017

We’re saving a place at the table for this cheesy, spicy side.

SERVES 8

TIME 1¼ hours, plus 1 hour cooling

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