Barefoot Bloggers-Jalapeno Cheddar Cornbread

When I saw this recipe, it looked good but I didn't really have high expectations that a cornbread recipe could be exceptional. Let me just say this is probably one of the best corn breads I have ever had. I think the only one that tops it is the delicious mini-corn bread served at Stephen Pyle's Restaurant in Dallas. This recipe was really effortless. This cornbread has a beautiful light and airy cake like texture and is very moist. Due to the fact that jalapenos are now potentially suspect in the salmonella outbreak, I substituted with canned chili peppers. This is my go-to cornbread recipe from now on! I'm glad I made a 9x13 pan because I definitely want leftovers! Thanks to Sabrina and Alexander at Cooking with the Kids for picking this great recipe! Check out the Barefoot Bloggers site to see how the other bloggers fared with this recipe. Stay tuned for Smoked Salmon Spread on July 24th and a bonus recipe, Couer a la Creme on July 31st.

Jalapeño Cheddar Cornbread
(Source: Barefoot Contessa at Home)

Yield: 12 large pieces

3 cups all-purpose flour
1 cup yellow cornmeal
¼ cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
½ 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

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.