Barefoot Bloggers: Cornbread!!!

Cornbread is pretty good. I normally make the Jiffy stuff so this was a little different for me. For those of you that know me - I only eat jalepenos in my homemade guacamole. Otherwise, eh, I could leave 'em out. Which I did. Why? Because I used the jalepeno in 7 Layer Dip! That's why (and then I decided to scratch my nose which was on fire for two days...)...

In any case - Check out Barefoot Bloggers if you haven't already done so, this is where I get these recipes!
The ingredients. But don't forget flour, it just didn't fit into the picture.
Pam your pan. And no, I don't have a glass 13x9 inch pan.
One egg had two yolks. I had to take a picture because I didn't notice for 3 minutes!
3 eggs later...
Don't forget a nice summer drink... I happen to like beer. Oh - idea - I should do some beer blogging!
Flour, cornmeal, etc...
I happen to set aside my green onions in a pan that I had just brought home from work. In my opinion, it feeds people like a horse trough.
Don't forget the baking POWDER like I almost did. I was too distracted... Oops...

I love onions - I immediately cut almost all of a whole bunch into the bowl. If I could eat onions every single day I would. Actually, I think I do...
You're supposed to use good cheddar cheese, but let me tell you with only $20 left in my checking account - um, well, $11.99 of that went to beer.
Then drink more...
Print out the recipe so you don't have to keep looking at your computer...
And then set your timer for 20 minutes and let your batter rest. Go drink more. And maybe smoke a ciggarette. Or watch the news. I don't care.
Then it looks like this! Yea for cornbread! (Cheryl, this is REALLY easy to make - are more pictures helpful?)
MMMmmm... onions....

Ina's Jalepeno Cheddar Corn Bread (or Cornbread, whatever)
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.



Summertime said...

Love all your pictures. Your cornbread looks very tasty!

Joelen said...

I love that cheesy crust - looks great! (And I think when you have 2 yolks in 1 egg, that's a sign of good luck!!)

Rebecca of "Ezra Pound Cake" said...

Wow, you got such great color on the top of yours. Mine came out a little ... albino.


webbie said...

Too funny! It's amazing that after all of that beer the bread got done at all! It looks great!