I usually make these when I have company because they are so rich! This dense bread is full of flavor and a little kick! The recipe is from Barefoot Contessa’s cookbook titled “At Home”, but I use buttermilk instead to give it a better flavor.
Recipe
3 cups all-purpose flour
1 cup organic yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons sea salt
2 cups buttermilk
3 extra-large eggs
1/2 pound (2 sticks) butter, melted
8 ounces aged sharp cheddar cheese, shredded
1/3 cup chopped scallions and extra for topping
3 tablespoons jalapeno peppers, seeded and minced
Grease a 9x13x2 -inch baking pan and preheat oven to 350 degrees. Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl mix together the buttermilk, eggs and butter. Add the wet ingredients to the dry and mix until most the lumps are dissolved. Mix in 2 cups of the grated cheddar cheese, scallions and jalapenos. Place in the pan and let sit for 20 minutes at room temperature. Sprinkle remaining cheese on the batter and a few scallions. Bake for 30-35 minutes until a toothpick comes out clean. Cool and cut into large pieces. Serve warm or at room temperature with soup/chili, grilled chicken and/or a salad.