Tuesday, August 3, 2010
Jalapeno Cheddar Cornbread...Not Your Mama's Recipe!
***Here in the south, cornbread is a staple...and this recipe from Ina Garten spices things up a bit...literally!
If you're tired of the same ole', boring cornbread recipe, then you should give this one a try. With the addition of cheddar cheese and sliced jalapenos, this isn't your mama's cornbread! Ina gets it perfect here...Your tastebuds will be greeted by cheesy-goodness right from the first bite. And just when you think it's safe, your tongue is slapped around a bit by a chunk of jalapeno!
Brad was a huge fan of this cornbread...it is the perfect mix of spicyness and comfort food. Make this recipe tonight...You'll definitely spice things up!
Jalapeno Cheddar Cornbread
Source: Barefoot Contessa at Home, by Ina Garten
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.