Thursday, July 10, 2008

Jalapeno Cheddar Cornbread -- Barefoot Bloggers



This is my first Barefoot Bloggers post and I'm so excited! I made Ina's Jalapeno Cheddar Cornbread yesterday and it was amazing! This bread was the perfect pair for the slow cooker potato soup we had for lunch. I am so glad I got to try this recipe thanks to Barefoot Bloggers, and Sabrina and Alexander of Cooking with the Kids who picked this super yummy cornbread.

I really loved the texture and flavor. For the extra-sharp cheddar I used regular sharp cheddar, since we had a ton, and I also added some Tabasco Jack cheese which added an amazing kick, maybe a little too much of a kick because my three year old said it was 'too spicey' it really wasn't that spicey, but it did have some bite.


ready to go in the oven


Look at that amazing custy top! I baked the full 35 minutes, then broiled the top for about 45 seconds to get it a little browned up, perfect :) Also, I used parsley instead of scallions, personal preference.

My husband did not like this, he said it was nothing like 'cornbread' (we are used to a sweeter recipe with more cornmeal) and had no flavor except for spicey. I had to roll my eyes at that comment because I thought this bread had a TON of flavor from the cheese and pepper and cornmeal and can't forget all that butter :)

My only complaint with the recipe is that is said "8 ounces aged extra-sharp Cheddar, grated, divided " which I think means get an 8 ounce block of cheese and grate if for this recipe. At first I thought it meant 8 ounces of grated cheese which would be one cup unless going by weight but then after I read through the recipe I noticed it said you need to add two cups of cheddar to the cornbread batter, then sprinkle the rest on top. Kind of confusing since I don't have a kitchen scale (yeah, I know, need to get one) and I shred all of my cheddar from a huge chunk that we buy at Sam's Club...so I wasn't too sure on the ammount. Not a really big deal at all in the scheme of things but it was just a little bothersome. I ended up putting the two cups of cheese in the batter and then sprinkling what I thought was appropriate on top.



Would I make this recipe again? You bet, not exactly the same since no one cared for the peppers except for me, I might add in some sweet corn, add a little more sugar, and drop the peppers. That would be perfect for our family.

5 comments:

Prudy said...

Sorry about the negative reviews, but I'd come over and love it with you. Great idea to use the jalapeno Jack cheese.

Mary Ann said...

I love how you browned the top. It looks great!

Melissa said...

Welcome! The foil was a great idea!

Rebecca of "Ezra Pound Cake" said...

Oh, your cornbread looks so good. Great color! Must be all that delicious, delicious cheese. ;)

Rebecca
http://www.ezrapoundcake.com

Roni said...

This is my first week, too! Your cornbread looks delish! and we measure our cheese the same way, lol!

Related Posts with Thumbnails