Well, here is my first “assignment” for Barefoot Bloggers … Jalapeno Cheddar Cornbread … and boy was it an experience.
The actual baking of it wasn’t hard, it is actually a very simple recipe and easy to follow. The end result was a very flavorful, cake-like cornbread that would be a great side dish. If you are afraid of “heat” (aka spice), don’t be afraid of this cornbread, it had a great jalapeno flavor to it without being too spicy – just be sure to discard the seeds and membranes before you mince the peppers, they tend to hold most of the heat.
The “experience” part of baking this recipe is that it started to storm as I was putting this batter together yesterday afternoon. A loooouuuud storm. Just as I was sprinkling the cheese and scallions over the top my power went out. I figured it wouldn’t be long until it went back on (that is usually what happens during our routine Florida summer storms). Well…not this time, we didn’t get the power back until later that night. The pan never made it into the oven, but instead into the fridge where it stayed overnight. Here I am thinking, wow I am really lucky that I didn’t start baking it when the power went off. Early this morning I woke up thinking I couldn’t wait to get the cornbread into the oven so it could bake up and I could send some of it off to work with Larry (DH)…well, about 20 minutes into the baking cycle our power goes off again – for another 5 hours. I let the bread finish baking for as long as the oven stayed warm.
In the end, the cornbread tasted really good – just a little undercooked, I can see that the texture was a little off but could tell that it was cakelike from the outer pieces. The outer pieces of the pan turned out well, it was the middle of the pan that flopped after it cooled down. So, at least I got to try it…
I will definately make this again. I will just make sure to check the forecast next time.
Oh…a special thanks to my friend Krista for lending me her camera this week…mine was left behind at my parents’ house.
Jalapeno Cheddar Cornbread Recipe by Barefoot Contessa
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.