Well I ended up making the Jalapeno Cheddar Cornbread only a couple days late. And I actually followed the recipe, pretty closely! I even used the jalapenos. After I said I wasn't going to with the whole salmonella thing I saw them at Walmart and figured what the hell.
It came out quite tasty. I didn't deseed the jalapeno's or anything and it came out with just a little bit of heat, not bad at all. Flavorwise quite good. Firsts bite I thought bah, I like my cornbread sweeter but after that I got the salt from the cheese, oniony goodness and heat from the jalapeno's and realized it was good the way it is. It's very soft and almost cakey in texture, moreso than most conbread that I've had but I've never been big on the grittiness you can get from cornmeal.
I served it with some taco meat and my version of a mango salsa although it's more of a guacamole than a salsa. mmmm that was a tasty dinner. And lunch the next day. It will be for lunch again tomorrow but I think I am tired of it and it's less good now.
Jalapeno Cheddar Cornbread
3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp Cheddar, grated, divided
1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
3 tablespoons seeded and minced fresh jalapeno peppersCombine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.