Cheddar-Jalapeno Cornbread

Leah Short — Wed, 07 Nov 2012 14:49:04 +0000

Last week I intended to make one recipe of cornbread. This Bacon-Scallion Cornbread to be exact. The smell while it was baking was so intoxicating that I decided to whip up another batch. But this time, I chose to make it’s spicier cousin Cheddar-Jalapeno Cornbread. The base recipe is the same for both and it’s, dare I say, the perfect cornbread. You could also leave out the mix-ins and have regular cornbread…but why would you do that when you can add cheese!

So, how’s it taste?

I can’t believe I’m going to say this, but this one was my favorite. Yep, I just picked something else over bacon. The good news is I don’t have to pick. I’ve got both cornbreads in my freezer right now! This one is definitely spicier. The amount of jalapenos is just enough to give it a kick, but it won’t blow your mouth up and make you regret choosing it. Sharp cheddar. I really can’t say enough about sharp cheddar. Actually most cheeses. Like bacon, cheese makes everything better. Sharp cheddar is not only in the batter, but sprinkled on top. There’s also corn in the batter! I just love the texture and specks of green and orange. The cornbread is slightly sweet, but it pairs so nicely with the jalapeno heat. All this cornbread is definitely fueling my craving for soups, but a big square is pretty fantastic by itself.

Cheddar-Jalapeno Cornbread

Everyday Food, October 2011
makes 9 large square servings

Ingredients:

1/2 cup (1 stick) unsalted butter, melted, plus more, room temperature for pan
1 1/2 cups yellow or white cornmeal
1 cup all-purpose flour (spooned and leveled)
6 tbsp. sugar
1 1/2 tsp. baking powder
1 tsp. fine salt
1/2 tsp. baking soda
1 cup buttermilk
3 large eggs
1 1/2 cups grated sharp cheddar
3/4 cup fresh or frozen corn kernels
1/3 cup chopped drained pickled jalapenos

Directions:

1. Preheat oven to 400 degrees. Butter an 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix). Stir 1 1/4 cups grated cheddar, corn kernels, and jalapenos into batter. Transfer batter to pan and smooth top. Top with 1/4 cup grated cheddar.

2. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.

The post Cheddar-Jalapeno Cornbread appeared first on Leah Claire.

Bacon-Scallion Cornbread

Leah Short — Tue, 30 Oct 2012 18:24:43 +0000

Bacon. Scallion. Cornbread. I almost feel like that’s all I need to put in this post, along with its picture. I read those three words and I’m already pressing print for the recipe! This time of year, with the weather being cooler, I long for comfort foods and cornbread is one of them. A big bowl of soup and a big square of this Bacon-Scallion Cornbread and I’m more than ready for winter.

So, how’s it taste?

JustÂ like you think it does…amazing! Let’s face it, bacon makes just about everything better. Any recipe calling for almost a pound of bacon gets my attention. I had to cook mine in batches, it was so much! I love the color that the bacon and scallions add. Pale yellow background with bits of red and bright green. It looks as delicious as it tastes. It’s moist and buttery and has a hint of sweetness.

I believe there’s two kinds of cornbread people: sweet and not sweet. I lean towards the sweet side, but I don’t want it to taste like cake. There’s not a cornbread I’d turn down, but some folks are pretty strict about how they like it. This recipe has six tablespoons of sugar, so it’s not heavy sweet, but it leans in that direction on the spectrum. I imagine you could leave out a few tablespoons if you wanted, but I’m not a food scientist so alter at your own risk!

The bacon and scallions help to balance the sugar, so I think just about any cornbread lover would appreciate a slice of this! I used a 9-inch pan and made nine large square servings. Any square pan will work and feel free to cut them as large or as small as you prefer. This recipe would also work well using a muffin pan. Enjoy!

Bacon-Scallion Cornbread

Everyday Food, October 2011
makes 9 large square servings

Ingredients:

Directions:

1. Cook bacon until crisp. Drain, let cool, then finely dice.

2. Preheat oven to 400 degrees. Butter an 8- or 9-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix). Stir bacon and scallions into batter. Transfer batter to pan and smooth top.

3. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.

The post Bacon-Scallion Cornbread appeared first on Leah Claire.