Green Onion-Jalapeño Cornbread

Recipe Ingredients

3/4 cup	46g / 1.6oz	All-purpose flour
3/4 cup	46g / 1.6oz	Yellow cornmeal
1/4 cup	49g / 1.7oz	Sugar
1 1/2 teaspoons	7.5ml	Salt
1 1/2 teaspoons	7.5ml	Baking powder
1 teaspoon	5ml	Baking soda
1/2 cup	31g / 1.1oz	Thinly-sliced green onions
2 teaspoons	10ml	Minced jalapeño chile with seeds
1 1/4 cups	296ml	Buttermilk
2 cups	396g / 13oz	Eggs (large)
1/4 cup	49g / 1.7oz	Unsalted butter - (1/2 stick) - melted, cooled

Recipe Instructions

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.

Source:
Bon Appetit, November 2004

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