Imported from Joplin

recipes/cooking/jalapeno-cheddar-cornbread.md

@@ -0,0 +1,29 @@
+JALAPEÑO CHEDDAR CORNBREAD
+
+# INGREDIENTS
+
+- 2 jalapeños $0.36
+- 1.5 cups cheddar, shredded $1.31
+- 1 cup grape tomatoes $1.25
+- 1 cup cornmeal $0.21
+- 1 cup all-purpose flour $0.15
+- 2 Tbsp sugar $0.10
+- 4 tsp baking powder $0.24
+- 1/2 tsp salt $0.02
+- 1 cup milk $0.31
+- 1 large egg $0.27
+- 1/4 cup cooking oil $0.16
+
+# INSTRUCTIONS
+
+1. Preheat the oven to 425ºF. Shred the cheddar cheese, if not purchased pre-shredded. Slice one of the jalapeños length-wise, scrape out the seeds, then dice into 1/4-inch pieces. Slice the second jalapeño into rounds, leaving the seeds intact. Slice the grape tomatoes in half.
+
+2. Add the cornmeal, flour, sugar, baking powder, and salt to a large bowl. Stir until they are well combined.
+
+3. In a separate bowl, whisk together the milk, egg, and cooking oil.
+
+4. Pour the liquid ingredients into the bowl of dry ingredients and stir just until a lumpy batter forms and no more dry flour remains on the bottom of the bowl. Do not over stir.
+
+5. Add 1 cup of the cheddar cheese and the diced jalapeños to the batter and gently fold until they are incorporated. Prepare a 8x8" casserole dish, a 9" pie plate, or a 10" cast-iron skillet by coating with non-stick spray or a smear of butter. Pour the batter into the dish. Sprinkle the tomato halves, the sliced jalapeño, and the remaining shredded cheddar over the top.
+
+6. Bake the cornbread for 18-20 minutes in the preheated oven, or until the center is puffed up and the cheese on top is deep golden brown. Let cool for about 5 minutes, then slice into 8 pieces and serve.