I was kind of “meh” about this week’s recipe for Barefoot Bloggers, Ina’s Jalapeno-Cheddar Corn Bread. I’m not a big fan of either cornbread (I like mine sweet) or hot peppers, so I thought I’d be underwhelmed. In order to make it into individual serving sizes (roughly), I decided to make it as jumbo muffins rather than bread and baked it 22 minutes rather than the 30+ asked for by the recipe. I’ve got to say, I was pleasantly surprised. These are tasty. Would be even better with a bowl of chili or as cornbread dressing, so that’s what I’m using the rest for. 🙂
Jalapeno Cheddar Cornbread
recipe courtesy 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.