Wednesday, July 9, 2008

Barefoot Bloggers - Our Week!

Weeee! It's our week to choose for Barefoot Bloggers! We were so excited to make this recipe - Jalapeño Cheddar Cornbread. It was so good, we made it twice - and the second time we decided that cornbread needs actual corn kernels in it. We also added roasted chile peppers instead of the jalapeños.

Our mom also taught us how to cut down a recipe, since this makes alot of cornbread.

Alexander here - It was really good. But my chili that we had with it was even better.

Sabrina here - It was a mouthful of chile pepper and corny goodness. Yum! What could be better than that? Next time I will make sure to not dump the chopped peppers all in one place.

It's also really good the next day - we put it in the toaster oven until it was nice and crispy. Thanks again Tara, for letting us join and choose a recipe!

Jalapeño Cheddar Cornbread - Ina Garten

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.


Anne said...

It was a great choice, thanks! Great job, I'm seriously amazed at the stuff you guys make! :)

Sarah said...

Great choice and I like the idea of adding corn! Sounds tasty!

Andrea at Nummy Kitchen said...
This comment has been removed by the author.
Andrea at Nummy Kitchen said...

Thank you for picking the jalapeno cornbread, it was delicious! You have a wonderful blog, I'm amazed at all of the creative things you do, how fun :)

Melissa said...

Great choice you guys! We had chili with ours too!

Prudy said...

You guys rock! Thanks for the great pic.

NKP said...

This was a great pick! I love jalapenos and I love cheese. Congrats on a job well done!
ps, I your little doggies are adorable.

Summertime said...

Thanks for choosing this recipe. We liked it better than the recipe I usually use!

Christine said...

Such a great choice and well enjoyed in my house! Great idea to add corn!

bethanyjg said...

Great choice guys! :)

Rebecca of "Ezra Pound Cake" said...

This cornbread was really good! I'm glad you guys chose it.


Deb in Hawaii said...

Thanks for picking a fun recipe to try! Yours turned out great--good idea to add the corn I never thought of that!

Liliana said...

Good choice. It gave me an opportunity to try something new.
Your cornbread looks delicious!

Anonymous said...

Thank you for a great recipe pick! It looks like yours came out very well.

Anonymous said...

thanks for picking such a great recipe guys!!