; Supermarket Serenade: Barefoot Thursday

Thursday, July 10, 2008

Barefoot Thursday

I am so excited to announce I have joined a fun group of bloggers: The Barefoot Bloggers!

Twice a month this group of recipe challenge loving bloggers prepares a recipe from one of Ina Garten's (The Barefoot Contessa) cookbooks. The recipe is selected by a different member of the group each month then members blog about it.

This month's selection is Jalapeno Cheddar Cornbread as selected by Cooking with the Kids. I was pretty excited to try this recipe-as I love jalapenos and I love cornbread. I of course had to make a few changes-mostly because I made it at 9:00 at night and I did not have any white sugar or any scallions in the house and I only had white cornmeal; it was too late to run out to the supermarket. I decided to substitute brown sugar which I think made up a little for the lack of color with using white cornmeal. As for the scallions, I just left them out. Over all I though it was quite tasty! I cut it into squares and froze it immediately as I am bringing it to the shelter I cook for on Friday with some chicken corn chowder (more on that tomorrow).

Jalapeno Cheddar Cornbread from The Barefoot Contessa at Home cookbook

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 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 inredients into the dry until most of the lumps are dissolved. Don't overmix. Mix in 2 cups of the cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.

Meanwhile, preheat the oven to 350 degrees. Grease a 9x13 by 2 - inch pan.

Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated cheddar and extra chopped scallions. Bake for 30-35 minutes or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.


Lisa said...

Your bread (and salmon) look delicious! Seeing all this yummy cornbread makes me want to join!

I have an award for you on my blog.

Rebecca of "Ezra Pound Cake" said...

Welcome to the Barefoot Bloggers! Looking forward to that chicken chowder. YUM.


Roni said...

This is my first week, too. Your cornbread looks delish! So awesome that you are cooking for a shelter.

Bridgett said...

Ha! I am not a member of Barefoot Bloggers but I made this tonight as well to go along with the BC's Mexican Chicken Soup. I thought the cornbread was delicious. All your pics make it look even better.

Veronica said...

Thanks, Lisa! You should join!

Rebecca, thank you...I love the name of your blog-so clever.

Roni-it's my first week too! I really enjoy the Barefoot Contessa-I honestly have never made something from one of her cookbooks that didn't turn out delicious-I especially love her "Outrageous Brownies".

Bridgett-come on over and join! I think it's going to be fun!

The Cat's Pajamas said...

I'm anxious to hear about how the brown sugar went and to read about your chowder. I love soup. Welcome to Barefoot!

webbie said...

Looks lovely! Welcome to the BBs. Love your site.

Prudy said...

Oh yummmy. I'm so glad you joined BB. It's so fun because it's savory and always works for meals! Hooray.

Kimi said...

Welcome to the BB! Your cornbread looks yummy!
Thanks for leaving a comment on my blog!

Laura said...

Your cornbread looks great! I started mine after 9 pm as well-- and hadn't read the ingredients or instructions very well. I think both of our cornbreads turned out really well!

Veronica said...

Thanks everyone!! This was fun-I look forward to the next Barefoot Blogger recipe!