Lemon Grilled Chicken, Asparagus, Fingerling Potatoes and Cheddar Jalapeno Corn Bread

For the Marinade:
2 lemons, zested
juice of 1 lemon
olive oil
rosemary

Ina's 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 peppers

Combine 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.

Roasted Fingerling Potatoes:

Toss potatoes with olive oil and rosemary and spread out on a baking sheet.  Bake at 350 until tender.

Grilled Asparagus:

Lightly toss the asparagus in olive oil, grill in grill basket with 2 lemon halves.

notes:

next time use chicken halves, indirect grilling and treat like chicken bbq, mopping with marinade.