Friday, May 27, 2011

Jalepeno Cheddar cornbread

You are going to want to make this like this weekend right now. It is seriously the best cornbread I've ever had and I can say that because I didn't come up with the recipe. Perfect for a Memorial Day weekend picnic or party!
This is my slightly altered version of the Barefoot Contessa's recipe which has a few extra ingredients and more jalapenos- feel free to add as many jalapenos as you like though- however much heat you can handle!
This makes a TON of cornbread- it goes in a 9 x 13 pan and it comes out thick, but it freezes very well in just a few layers of foil. We freeze it in small two serving sections so it's just enough for the two of us, or if we are having company we can get out just as much as we need!

What you'll need

3 C Flour
1 C yellow cornmeal
1/4 C sugar
2 Tbsp baking powder
2 tsp salt
2 C milk
3 large eggs, lightly beaten
2 sticks of butter, melted and cooled
6-8 oz of sharp cheddar, grated ( 8 oz is really a TON of cheese so we usually don't use all of it. Also best with freshly shredded cheese but the other will work as well)
2-3 Tbsp jalapenos, minced (we use pickled not fresh but either will work)

Combine the flour, cornmeal, sugar, baking powder and salt in a large bowl.
In a separate bowl combine the milk, eggs and butter.
Stir wet ingredients into the dry ingredients until most (but not all) lumps are gone. Do not over mix. Mix in the cheddar and jalapenos and give it one more stir. Then let the mixture sit, at room temperature for at 20 minutes or so.

While the batter is resting, preheat the oven to 350 degrees and grease a 9 x 13 pan. Pour batter into dish and smooth top. Sprinkle a little bit more cheese over the top.

Bake for 30-35 minutes or until a toothpick comes out clean


No comments:

Post a Comment