Green Onion-Jalapeno Cornbread

Green Onion Jalapeno Cornbread

3/4 cup all-purpose flour

3/4 cup yellow cornmeal

1/4 cup granulated sugar

1 1/2 tsp salt

1 1/2 tsp baking powder

1 tsp baking soda

1/2 cup thinly sliced green onions

2 jalapenos, seeds removed, minced

1 1/4 cups buttermilk

2 large eggs

1/4 cup (1/2 stick) unsalted butter, melted, cooled

Preheat oven to 350°F. Butter a 13x9x2-inch metal baking pan.

In a large bowl, whisk flour, cornmeal, sugar, salt, baking powder, and baking soda. Stir in green onions and jalapeño. Whisk buttermilk and eggs in medium bowl to blend, then whisk in melted butter. Add buttermilk mixture to dry ingredients and stir just until blended (do not overmix). Transfer batter to buttered pan (batter will come only about 3/4-inch up the sides of pan).

Bake cornbread until lightly browned on top and tester inserted into center comes out clean, about 25 minutes. Transfer pan to rack and cool cornbread completely in pan.