It’s Barefoot Bloggers time again! For the fourth selection, Sabrina and Alexander of Cooking with the Kids have chosen Jalapeño Cheddar Cornbread. I thought this was an interesting choice for the group. Definitely a recipe I have overlooked in the Barefoot Contessa at Home book and one I probably never would’ve made on my own.
The recipe is simple and straightforward. I made 1/3 of the recipe, and after a long day, I have to say my mathematical skills were really failing when it came to scaling down some of the ingredients. I added extra cheese because I figured everything is better with extra cheese. I also used canned jalapeños and dried chives in place of the fresh scallions. Instead of using two bowls like Ina says, I just dumped all the ingredients into one and stirred with a *plastic* spoon instead of wooden. Yeah, that’s right, I’m a rebel.
On a side note… does anyone have one of those Aero Gardens? Every once in a while, I consider getting one because A: I don’t think an actual garden would work that well in my backyard and B: I almost always use dried herbs instead of fresh because I usually can’t justify the cost of fresh herbs. Especially when I end up using just a little bit and then throwing the rest away.
Anyway, the cornbread smelled great once out of the oven. I let it cool off for a bit and then cut myself a small slice. The texture was really light. On first taste, I don’t know if I would call it Cornbread if I was eating it without knowing what the name of it was. It was more of an almost spongy, cakey texture. Though the second day, eating it at room temperature, it was more like a cornbread I guess. The jalapeños gave it a nice kick, but it wasn’t too spicy. I’m glad I tried this out, I could see myself making it again.
Thanks to Sabrina and Alexander of Cooking with the Kids for picking a great recipe. Be sure to stop by their blog and check out how things went with their Jalapeño Cheddar Cornbread. Then head on over to the Barefoot Bloggers blogroll to see how the other members did. The Barefoot Bloggers group is up to 87 members now. If you’ve been thinking about joining but haven’t yet for some reason, what are you waiting for?
Next time, the recipe selection comes from Ashley of The Spicy Skillet.
Jalapeño Cheddar Cornbread
Book: Barefoot Contessa at Home
Show: Barefoot Contessa – Episode: The Cat’s Away
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
Check out the directions here!