1 cup green onions |||| 1 3/4 cups yellow cornmeal |||| 1 1/4 cups flour |||| 1/4 cup sugar |||| 1 tablespoon + 6 tablespoons butter |||| 1 tablespoon baking powder |||| 1 1/2 teaspoons salt ||||1/2 teaspoon baking soda |||| 1 1/2 cups buttermilk |||| 3 large eggs |||| 1 1/2 cups grated sharp cheddar cheese |||| 1 cup whole corn kernels |||| 1/2 cup roasted red peppers from a jar, chopped |||| 2 tablespoons jalapenos, seaded and chopped
1. Preheat oven to 400 degrees. Melt 1 tablespoon of butter in a skillet and saute green onions until browned.
2. Mix the cornmeal, flour, sugar, baking powder, salt, and baking soda in a large bowl. Whisk buttermilk and eggs in a seperate bowl. Mix the milk mixture into the cornmeal mixture. Add 6 tablespoons melted butter, cheese, green onions, corn, red pepper, and jalapenos.
3. Pour batter into a greased 6×6 glass casserole dish. Bake cornbread about 1 hour and 15 minutes until bread is golden brown.
I had the flour, sugar, butter, baking powder, salt, baking soda and eggs in the pantry.
$0.99 – 1 bunch green onions
$1.69 – 1 jar of yellow cornmeal
$4.69 – 1 chunk of sharp cheddar cheese (but I only used half of the chunk)
$1.42 – 1 bag of frozen whole corn kernels
$3.99 – 1 jar of roasted red peppers (but I only used about 1/3 of the jar)
$0.19 – 1 jalapeno
$12.97/10 servings = $1.30 per serving
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This cornbread was perfect along side a whole rotisserie chicken from Wegmans. Corn, jalapeno, and red pepper make the bread is so chunky and the sharp cheddar gives the dough an extra kick.
I used a 6×6 glass dish but I think a 13×9 casserole dish might work better. The cornbread gets very crispy around the edges in the 6×6 dish because it takes a long time to cook the bread in the middle. Using a 13×9 dish would decrease the cooking time and the edges wouldn’t get as brown. But if crispy is what you are after, use the 6×6.
Next time, I might add a little paprika to the batter to add some more spicy flavor and color. A little bit of green pepper and shallots could be pretty good too.