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White Cheddar Confetti Cornbread Recipe

White Cheddar Confetti Cornbread Recipe

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Ingredients:

Serving

3 cups unsifted all-purpose flour
1 cup yellow cornmeal
1/4 cup granulated sugar (can substitute brown, if you prefer )
2 tbsp baking powder
1 tsp sea salt
2 cups whole milk
3 large eggs, broken with a fork and lightly scrambled with 2 tbsp of sour cream
1 cup salted butter, melted and then allowed to stand
8 oz white cheddar cheese, 'extra sharp' if you can get it, grated
1/2 cup red bell pepper , cleaned of seeds and membrane and chopped into little bits (or, ick - 4 tbslp. red jalepeno)
1/2 cup of thinly sliced scallion , particularly the green parts of the stalk. if your scallion is not impeccably fresh, only use the pa

Directions:

Prep the ingredients first and have them standing ready in bowls.
In a large workbowl, add the flour, cornmeal, sugar, baking powder and salt. In the pan you melted the butter in, add the milk, sour cream and eggs, and beat with a fork to combine all and suspend the butter as well as possible.
Add the wet ingredients to the dry, and fold them together just enough to get most of the lumps out. Don't overmix this, or the bread will develop gluten strands and become tough - you want tender. Add 2 cups of the grated cheddar, most of the scallions (reserve a few tablespoons for later) and the red bell pepper and mix briefly to combine all.
Cover with a damp towel, set your oven to 350 f., set your timer for half an hour and walk away - go do something else.
Pour the batter into a greased 9 x 13 cake pan and level it out to fill the corners (If I am taking this somewhere, I like to line the pan with foil in both directions so that I can cool it and simply lift it out of the pan without difficulty; fold foil in the long direction so that you can lay it precisely into the pan so that it fits the shape of the pan's angles and hangs over the edge by several inches on each side, then do the same with the sideways direction with a separate piece of foil, and butter or grease the foil).
Scatter the remaining cheddar and scallion over the top and bake for 30 to 35 minutes.
Insert a toothpick in the center to determine if it's done; when inserted into the center, it should come out clean. The top should be lightly browned, and the kitchen should smell very good indeed!
Cut into 3 pieces for serving. That doesn't mean it will serve 12, though - I've seen 3 people completely inhale one batch in under 5 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	249.12 Kcal (1043 kJ)
Calories from fat	159.96 Kcal
		% Daily Value*
Total Fat	17.77g	27%
Cholesterol	112.31mg	37%
Sodium	513.4mg	21%
Potassium	579.71mg	12%
Total Carbs	18.4g	6%
Sugars	3.81g	15%
Dietary Fiber	1.49g	6%
Protein	5.82g	12%
Vitamin C	13mg	22%
Vitamin A	0.5mg	16%
Iron	6.2mg	35%
Calcium	264.8mg	26%

Amount Per 100 g
Calories	177.46 Kcal (743 kJ)
Calories from fat	113.95 Kcal
		% Daily Value*
Total Fat	12.66g	27%
Cholesterol	80mg	37%
Sodium	365.71mg	21%
Potassium	412.95mg	12%
Total Carbs	13.1g	6%
Sugars	2.72g	15%
Dietary Fiber	1.06g	6%
Protein	4.15g	12%
Vitamin C	9.3mg	22%
Vitamin A	0.3mg	16%
Iron	4.4mg	35%
Calcium	188.6mg	26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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