Monday, December 8, 2008
Jalapeno cheddar cornbread
Made this to go with spicy chili the other night. It was sooo light and fluffy, and very flavorful. Truth-be-told, I prefer a sweet cornbread, and this definitely falls into the savory category, but Maren said I had to post it anyway. Next time I try this I will double the sugar and leave out the scallions. I loved the jalapeno flavor (not spicy, just yummy), but thought the scallions were a tad overpowering, as onions usually are. BLAST YOU, ONIONS!! Why don't I ever learn?
Jalapeno Cheddar Cornbread
(from Barefoot Contessa)
3 C. all-purpose flour
1 C. yellow cornmeal
1/4 C. sugar
2 T. baking powder
2 tsp. kosher salt
2 C. milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 oz. cheddar cheese, grated, divided
1/3 C. chopped scallions, white and green parts, plus extra for garnish, 3 scallions
3 T. 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 just incorporated. 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.