It pains me to type this, but Drew does not like this recipe. I love this recipe. I like that it's cakey, I like that its cheesy and I really love that it's an Ina Garten recipe. In my mind - Drew and I will move to NYC sometime in 2013 and someday, while stolling though Zabar's market, I'll bump into Ina's shopping cart. This will lead to us becoming life long friends and she'll agree to mentor me in the ways of cooking.
But until that happens, I'll happily make this for the Cinco/Derby fiesta and Drew will just have to deal with it.
Jalapeño Cheddar Cornbread
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.
(Recipe and photo from Brown Eyed Baker, original recipe source: Barefoot Contessa at Home and The Food Network)
Ina would be lucky to have you as a mentee (??)..and shame on Drew.
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