The original Barefoot Bloggers recipe this week is for Ina’s Jalapeno-Cheddar Cornbread, but I do not like jalapenos at all. Even the smell of them makes me feel ill, I couldn’t imagine actually cutting them and cooking with them. Since I didn’t put the jalapenos in, I decided to leave the cheddar cheese out as well. I couldn’t decide whether cheddar cheese cornbread sounded good or not, in the end I decided not.
I love to make cornbread and chili in the fall on Sundays, and until now Jiffy has been my go-to recipe. Well not really recipe, more like box of choice. Since it is not really chili weather, I made some BBQ ribs and a salad to have with this cornbread. Had I not charred the ribs, this would have been an excellent dinner. The cornbread came out well though. It has a very mild taste and slightly crumbly texture, and it is easy enough to make. We will certainly be seeing this recipe again come football season.
Jalapeno 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 (omitted)
- 1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
- 3 tablespoons seeded and minced fresh jalapeno peppers (omitted)
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.