One of Michael’s favorite meals to get when we go out is ribs. Montana’s has some of his favourite ones. He also loves the cornbread that comes with them. Yesterday we decided to make some ribs at home… and by that I mean buy the pre-cooked ones. No judging. Eventually I’ll tackle making my own ribs or maybe Michael will even tackle it on his own, but not this weekend.
I did, however, decide to make some corn bread to go along with them. And not just plain old cornbread, jalapeno cheddar cornbread.
Unfortunately, in my haste of baking them, I forgot to add the sugar. Whoops!
They still turned out edible. I can only imagine what they would have tasted like had I remembered the sugar. In an attempt to remedy that, I tried sprinkling a little sugar on my piece. It sorta worked. Michael said they tasted fine without, but I would definitely make sure you remember the sugar!
Jalapeño Cheddar Cornbread
2 cups white flour
1 cup whole wheat flour
1 cup yellow cornmeal
1/4 cup sugar
2 tbsp baking powder
2 cups milk
3 eggs, lightly beaten
1 cup butter, melted
200 g block of cheese, grated (2 cups plus extra for topping)
6 green onions, divided (4 & 2), finely chopped
2 large jalapeños, seeded and finely chopped
Combine flours, cornmeal, sugar, and baking powder in a large mixing bowl. Combine milk, eggs, and butter in a separate bowl. Add the wet ingredients to the dry, mixing with a wooden spoon until just incorporated. Don’t overmix. Mix in the 2 cups cheese, the jalapenos, and 4 of the green onions. Let sit at room temperature for 20 minutes.
Preheat oven to 350º. Grease a 9 x 13 pan with the wrapper from your stick of butter.
After dough has sat for 20 minutes, scoop into the prepared pan and smooth it out evenly. Top with remaining two green onions and cheese. Bake for 30-35 minutes until a toothpick inserted in the middle comes out clean.