Pepper Jack Cornbread
Ingredients
3 cups
flour
1 cup
yellow cornmeal
¼ cup
sugar
2 tbsp.
baking powder
2 tsp.
kosher salt
2 cups
whole milk
4
eggs, lightly beaten
16 tbsp. (2 sticks)
Kowalski's Unsalted Butter, melted
8 oz.
Kowalski's Pepper Jack Cheese, grated (about 2 cups), divided
¼ cup
freshly minced jalapeño peppers (or more to taste)
Directions
- In a large mixing bowl, whisk together first 5 ingredients (through salt).
- In a separate mixing bowl, whisk together milk, eggs and butter.
- Stir wet ingredients into dry ingredients just until combined (some lumps will remain).
- Reserve a small handful of grated cheese for sprinkling on top of the cornbread; set aside. Mix remaining cheese and jalapeños into cornbread batter.
- Let batter stand at room temperature for 20 min. While batter rests, preheat oven to 350°.
- Lightly coat a 13x9" baking pan with cooking spray. Pour batter into pan; sprinkle reserved cheese on top.
- Bake cornbread in preheated oven until a toothpick inserted in the center comes out clean (30-35 min.).
- Serve warm or at room temperature.
