Jalapeno Chedder Corn Bread
Jalapeno Cheddar Cornbread
From Barefoot Contessa At Home Cookbook
* 3 cups flour
* 1 cup yellow cornmeal
* ¼ cup sugar
* 2 tablespoons baking powder
* 2 teaspoons kosher salt
* 2 cups milk
* 3 large eggs, lightly beaten
* ½ pound unsalted butter, melted, plus extra to grease the pan
* 8 ounces aged extra-sharp Cheddar cheese, grated and divided
* 1/3 cup chopped scallions, white and green parts and extra for garnish, 3 scallions
* 3 tablespoons seeded and minced fresh jalapeno peppers
Combine the flour, cornmeal, sugar baking powder and salt in bowl. In separate bowl, combine
milk, eggs and butter. With wooden spoon, stir 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 mixture to sit at room temperature for 20 minutes.
Preheat oven to 350 degrees. Grease a 9-by-13-by-2-inch baking pan and pour batter into pan,
smooth top and sprinkle with 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. Makes 12 large pieces.
Being Canadian, I've never had cornbread before. My boyfriend said it tasted like Red Lobster buns, but better. I really liked it- I'm bringing it for lunch along with a buffalo chicken chili. I also added a few shakes of hot sauce to the liquids.
And a question- I usually make my banana cream pie with a regular pie crust, but this time I made it with a graham cracker crust that I bought. I did not pre-bake it- just put the filling on it and the merangue and baked it a bit to brown the top. When I cut into it the crust was completely soggy and the bananas on the bottom were brown (this was about 6 hours after I made it). This doesn't happen when I use a regular pie crust. Any suggestions?