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jalapeno cheddar cornbread

December 17, 2012

 

 

photo 2 (2)

 

 

every christmas my family has a chili cook off…  my two sisters, mom and i all make a different chili recipe, which has been kept secret from everyone else.  we invite a bunch of family and friends over and everyone gorges themselves on chili and votes for their favorites!  i am currently the reigning champ 😉  because my recipe is rather easily distinguishable at this point (it had chocolate and cinnamon in it), i decided it would be best to bring a new recipe to the table this year to see if i can hold onto my current title as the hoverson family chili cook off master!

of course this meant i had to first test out the recipe and get as many people to try it as possible to give me solid feedback, both good and especially the bad (if any!), haha, so last night tomas and i had a few friends over to test out my recipe for this year.  i must say that aside from a few very minor suggestions and critiques, the recipe won everyone over 😉  to go along with our fabulous chili, i made my favorite cornbread recipe – the recipe that turned me into a cornbread lover!

this cornbread recipe has just the right amount of heat, is incredibly buttery, slightly sweet (which to my surprise tomas was a fan of), and of course a cheesy yumminess that only comes with lots of good cheddar cheese!  the recipe is incredibly easy to make, and is a barefoot contessa creation, so you know automatically it is going to be delicious!

i am now all set for the chili cook off, and will post my recipe after our little competition, as well as the champion’s recipe for 2012 if it is not me!  i hope everyone is having a fabulous holiday season thus far!!

 

Recipe is a Barefoot Contessa Original 

3 cups all purpose flour (I am not obsessed with the Cup4Cup gluten free flour you can find at williams sonoma)

1 cup yellow cornmeal

1/4 cup sugar

2 T baking powder

2 t kosher salt

2 cups milk

3 XL eggs (i just used 3 large eggs and things turn out fine)

1/2 lb (2 sticks) unsalted butter, melted, plus more to grease the pan

8 oz aged extra sharp cheddar, grated (i just used mild cheddar)

1/3 cup chopped scallions, white and green parts)

3 T seeded and minced jalapeno peppers

 

preheat oven to 350 F.

combine the flour, cornmeal, sugar, baking powder and salt into a large bowl and set aside.

in a separate medium sized bowl, whisk together the eggs, milk and butter.

with a wooden spoon gently stir the wet ingredients into the dry until just mixed, being careful to not overmix.  add in 2 cups of the grated cheese, the scallions and jalapenos and stir to combine.  allow the mixture to sit at room temp for 20 min.

while the mixture is sitting, grease a 9 x 13 inch baking pan (or i used two loaf pans).

after 20 minutes, move the batter to the baking dish or loaf pans and sprinkle the remaining cheddar on top – bake at 350 F for 30-35 minutes, until the tops are golden brown and a knife comes out clean.  cut the cornbread into large squares and eat either warm or room temp!

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