Growing up, my mother always made cornbread and I must say, has been very good at it. On occasion she would make Mexican Cornbread. I’m not sure how she came into making it, but I always enjoyed it. As I remember, she would add a can of Mexican style canned corn to the batter and occasionally a chopped onion. The burst of the corn kernel and the crunch of the onion always appealed to my senses as a child.
Last night, while making chili, I wanted something different to accompany it. So Mexican cornbread it was. Not having the recipe or being able to get my mother on the phone at the moment, I went to the internet to find a good substitute. Of course, who did I find there? Ina herself. If there is another woman in the kitchen that I love besides my mother, its Ina Garten. After looking no further than the Barefoot Contessa recipe, I was ready to go. Jalepeno Cornbread sounded close enough and better. As it turns out, I decided to marry the two recipes and what a wonderful product I ended up with.
Here’s Ina’s recipe. Link to Food Network.
Jalapeno Cheddar Cornbread 2006, Barefoot Contessa at Home
- 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 jalapeno peppers
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.
Here are my modifications: