This Bacon Jalapeño Cheddar Cornbread is going to blow your taste buds away. Super easy in muffin tins, perfect for a summer picnic or patio BBQ.
3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup brown sugar
2 tablespoons baking powder
2 teaspoons sea salt
2 cups milk
3 extra-large eggs,
1/2 pound unsalted butter, melted,
1 cup aged extra-sharp Cheddar, grated, divided
1/3 cup chopped scallions or green onions
3 tablespoons seeded and minced fresh jalapeño peppers
1/2 package 1/2 lb smoked bacon ( pre cooked)
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. Slowly stir the wet ingredients into the dry until most of the lumps are dissolved. Careful not to over mix. Mix in 2 cups of the grated Cheddar, half a pound of pre cooked bacon, scallions and jalapeños, and allow the mixture to sit at room temperature for 20 minutes.
Preheat the oven to 350 degrees F and grease and muffin tin
Pour the batter into the prepared tin, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions & bacon.
Bake for 30 to 35 minutes, or until a toothpick comes out clean.
Serve warm or at room temperature.