Also made this last night - DELISH! I left out the red pepper and jalapeno's because we had some wimps (kidding) at the table with us. next
Cheddar and Green Onion Cornbread
Bon Appetit, September 2008
8 1/2 tablespoons butter, melted, divided
1 cup chopped green onions
1 3/4 cups yellow corn meal
1 1/4 cups all-purpose flour
1/4 cup sugar
1 tbsp. baking powder
1 1/2 tsp. salt
1/2 tsp baking soda
1 1/2 cups buttermilk
3 large eggs
1 1/2 cups grated sharp cheddar cheese
1 cup fresh corn kernels
1/2 cup chopped roasted red bell peppers from jar
2 tablespoons chopped seeded jalapeno chiles
Preheat oven to 400F. Melt 1 tablespoon butter in a 10-inch cast iron skillet over medium heat. Add green onions; sauté 5 minutes. Transfer to small bowl.
Mix next 6 ingredients in large bowl. Whisk buttermilk and eggs in medium bowl stir into dry ingredients. Stir in 7 tablespoons of melted butter, then cheese, corn, red pepper, chiles, and green onions.
Add ½ tablespoon melted butter to the skillet; heat over high heat until foamy, about 1 minute. Pour batter into skillet. Transfer to oven; bake cornbread until golden, about 40 minutes. Cool 20 minutes in skillet.
Cheddar and Green Onion Cornbread
Bon Appetit, September 2008
8 1/2 tablespoons butter, melted, divided
1 cup chopped green onions
1 3/4 cups yellow corn meal
1 1/4 cups all-purpose flour
1/4 cup sugar
1 tbsp. baking powder
1 1/2 tsp. salt
1/2 tsp baking soda
1 1/2 cups buttermilk
3 large eggs
1 1/2 cups grated sharp cheddar cheese
1 cup fresh corn kernels
1/2 cup chopped roasted red bell peppers from jar
2 tablespoons chopped seeded jalapeno chiles
Preheat oven to 400F. Melt 1 tablespoon butter in a 10-inch cast iron skillet over medium heat. Add green onions; sauté 5 minutes. Transfer to small bowl.
Mix next 6 ingredients in large bowl. Whisk buttermilk and eggs in medium bowl stir into dry ingredients. Stir in 7 tablespoons of melted butter, then cheese, corn, red pepper, chiles, and green onions.
Add ½ tablespoon melted butter to the skillet; heat over high heat until foamy, about 1 minute. Pour batter into skillet. Transfer to oven; bake cornbread until golden, about 40 minutes. Cool 20 minutes in skillet.