Barefoot Bloggers: Jalapeño Cheddar Cornbread
When starting Barefoot Bloggers, I wrote some of the rules as flexible for certain reasons. The fact that I wasn’t able to make and post my Jalapeño Cheddar Cornbread last week is a testament to the rule that states that recipes don’t HAVE to be posted on the scheduled posting day – they need to be posted by the end of the month. When writing this rule, I knew there would be weeks where life would get in the way of the recipe and last week was one of them. I won’t go into the details but will mention that I started the Wilton cake decorating class (Wilton 1) which kind of cut into my cooking time…not that I’m complaining. So when I was preparing my menu for my mom’s visit this past weekend, I figured I’d fit the cornbread in somewhere.
This is not a recipe to be skipped. You will not regret making this cornbread. It was so incredibly easy to put together (5-7 minutes tops) and the results are well worth the 20 minute pre-cook wait. I halved the recipe, used a 9″x11″ Pyrex dish and cooked it for 22 minutes. Perfect. Just perfect. I know some BBers mentioned in the Musings post that the cornbread was pretty cakey and not corny enough for them but this was seriously so good – moist, cheesy, delicious, and not at all spicy (I removed the seeds and pulp from the jalapeño). This one’s a keeper!
A big THANKS goes out to Sabrina and Alexander of Cooking with the Kids for choosing such a great recipe!!!
Jalapeño Cheddar Cornbread
source: Ina Garten, Barefoot Contessa at Home
- 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 I used chives
- 3 tablespoons seeded and minced fresh jalapeño 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 jalapeños, 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.