Bring out the stars! Stir in 1 cup of your chosen cheese, the corn, jalapeños, and half of the scallions. Leave this lively concoction to rest at room temperature for approximately 20 minutes as you heat your oven.
Set your oven to preheat at 350°F. Once ready, pour your batter into the prepared dish, evening out the top with a spatula. Sprinkle over it the remaining scallions and half cup of cheese.
Bake for about 28 to 32 minutes, until the bread achieves a lovely golden brown color and passes the toothpick test – it should come out clean when inserted in the middle.
Let your cornbread rest and cool within the dish. When cool, use the extra parchment flaps to lift it out and onto a chopping board. For perfectly neat slices, allow it to cool completely before you start cutting. But if you’re anything like me and can hardly wait, feel free to carve it while it’s still warm!
Note:
Baking Dish Prep: Use parchment paper and cooking spray for easy removal.
Cool Butter: Let the melted butter cool before adding eggs to prevent premature cooking.
Jalapeño Prep: Handle with gloves and deseed for less heat.
Mixing: Stir ingredients gently and avoid overmixing for better texture.
Preheat Oven: Ensures proper rising and even baking.
Toothpick Test: Insert toothpick into the center to check if bread is fully baked.
Cool Before Cutting: Prevents crumbling but warm cutting is fine for immediate tasting.
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