Thursday, February 7, 2008

Jalapeno Cornbread

Don't you just love this guy? Talk about good branding. For as far back as I can remember, my mother always had this face in the house. She also associated the face of Quaker products with wholesome and healthy food. I think I still do and Mr. Quaker can be found in my cupboards at all times.

I've been wanting some Jalapeno Corn Bread for a while and I'm partial to the smoother variety of cornbread. Whenever I'm looking for something specific I always turn first to "The Barefoot Contessa" who never ever lets me down.


3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tbsp baking powder
2 tbsp kosher salt (I used sea salt)
2 cups milk
3 extra large eggs, lightly beaten (I used large eggs)
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp Cheddar, grated and divided
1/3 cup chopped scallions, white and green parts, plus extra for garnish (I used a total of 3 scallions)
3 tbsp seeded and minced fresh jalapeno peppers

1. Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl.
2. In a separate bowl, combine the milk, eggs, and butter.
3. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix.
4. Mix in 2 cups of the grated cheddar, the scallions and jalapenos.

5. Allow the mixture to sit at room temperature for 20 minutes.
6. Preheat the oven to 350 F.
7. Grease a 9x13x2-inch baking pan
8. Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated cheddar and extra chopped scallions.

9. Bake for 30 to 35 minutes or until a toothpick comes out clean.
10. Cool and cut into large squares.
11. Serve warm or at room temperature



Ann said...

Jack would absolutely love this! Must remember to try it next time I make chili.

Emiline said...

I love cornread! I just go crazy for it. It's comforting for me.
I love jalepenos, too.
This looks great.