Thursday, July 10, 2008

Ina's Jalapeno Cheddar Cornbread

It's time for another Barefoot Bloggers entry. This week's recipe was chosen by Sabrina and Alexander of Cooking With The Kids. What's really exciting is that our group has already grown to 80 members! Be sure to visit the site, and please join us if you love Ina like we do (besides, if I am the person who refers the most traffic I get to pick a bonus recipe for the month!).

This recipe is a breeze! I made half the quantity, since there are only 2 of us. After reading some of the musings from those who had already baked the cornbread, I decided to change the ratio of flour to cornmeal and also cut the amount of butter in half. Not having any fresh jalapenos, I used the sliced jarred ones I had on hand, removing the seeds then mincing. I also added some chopped canned green chilies that I had left over from another meal. The other changes I made: I used soymilk and a 4 cheese Mexican cheese blend that I had in the fridge. The result was a nice, cakey and cornmealy (?) cornbread. I would try adding fresh corn in it as well, even some left over corn that has been grilled, yum!

Jalapeno Cheddar Cornbread
make 6 large pieces

1 cup all purpose flour
1 cup yellow cornmeal
2 tbl sugar
1 tbl baking powder
1 tsp kosher salt
1 cup soymilk
2 large eggs
1/2 stick, 4 tbl, butter, melted
1 cup grated sharp cheddar, I used 4 cheese Mexican Blend
2 chopped scallions, green and white parts (save some to scatter on top)
2 tbl chopped jalapeno
2 tbl chopped green chilies(canned)

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 3/4 cups of the grated cheese, the scallions, jalapenos, and chilies, and allow the mixture to sit at room temperature for 20 minutes. It will puff up a bit and be nice and spongy.

before 20 minutes pictured on the left, pictured on the right after sitting 20 minutes, nice and puffy!

Meanwhile, preheat the oven to 350 degrees F. Grease an 8 x 8 inch glass baking pan.

Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated cheese 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

Next BB post: Thursday, July 24th!


Sarah said...

Looks great! I think the addition of fresh corn would be great as well!

Prudy said...

I always love seeing those bare feet!:)
Fresh corn would be so yummy. Looks fab.

Adam said...

Cornbread is one of my favorite foods. I like how you incorporated more cornmeal, less butter and not too much sugar. That sounds like a winner to me.

I never heard of your 'Barefoot Bloggers' but I'll try and look into it. Whatever I can do to help you get a bonus.

Melissa said...

Fresh corn sounds great. I'll have to try that next time too.

Kimi said...

So we all agree, next time fresh corn! Adam, you should sign up to be a BB with us!

Thanks for the comments!

Parker said...

That looks awesome, would be great with some chili.

Roni said...

Adding fresh corn sounds really good. Your cornbread looks great!

Rebecca said...

Ooh, the chopped green chiles sound like a good addition. I didn't know if a 4-cheese blend would stand up to this, so I'm glad you tried it. ;)

Debinhawaii said...

Beautiful photos--it turned out looking great! Adding fresh corn is an excellent idea.

Veronica said...

I love the idea of adding grilled corn-I bet that would really taste great.

Janna said...

Those bare feet make me smile every time I see them.
I am so bummed I missed out on this round of BB. We were moving and I just didn't have time.
Yours looks great!

JennDZ - The Leftover Queen said...

Cute toes! I had something similar for my wedding, except the polish color was blue (it was my something blue)! That bread sounds yummy too - there is something about jalapeno and cheddar that is divine!