Friday, October 4, 2013

Jalapeño Cheddar Cornbread

Cornbread is one of those breads that we rarely eat mainly because I always struggle to make a light and moist bread. Is a favorite in the Yanez house but we always rely on my mom to make the bread itself until know. As every weekend I was catching on what I record on my DVR (specially crap reality TV & cooking shows) and I found a special BC episode on mexican food and one of the recipes was cornbread with the volume turned up... this means Jalapeño Cheddar Cornbread (she had me at jalapeño). I did the recipe and it's to die for! Delicious, moist and spicy.

For the second batch I put my own spin replacing the milk for sour cream, the cheddar cheese for pepper jack cheese and instead of one jalapeño I used three (I like to suffer when I'm eating). Here's the original recipe:

Jalapeño Cheddar Cornbread

  • 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 jalapeño peppers

  1. 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 jalapeños, and allow the mixture to sit at room temperature for 20 minutes.
  2. Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
  3. 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.
recipe via: barefoot contessa

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