Green Onion-Jalapeño Cornbread
- 3/4 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 1/4 cup sugar
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 cup thinly-sliced green onions
- 2 teaspoons minced jalapeño chile with seeds
- 1 1/4 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter - (1/2 stick) melted, cooled
Preheat oven to 350 degrees. Butter 13- by 9- by 2-inch metal baking pan.
Whisk flour, cornmeal, sugar, salt, baking powder, and baking soda in large bowl to blend. Stir in green onions and jalapeño. Whisk buttermilk and eggs in medium bowl to blend, then whisk in melted butter. Add buttermilk mixture to dry ingredients and stir just until blended (do not overmix). Transfer batter to prepared pan (batter will come only about 3/4 inch up sides of pan).
Bake cornbread until lightly browned on top and tester inserted into center comes out clean, about 25 minutes. Transfer pan to rack and cool cornbread completely in pan. (Cornbread can be prepared 1 day ahead. Cover tightly with foil and store at room temperature.)
This recipe yields 10 servings.