Last Sunday, while my family was gathered at my parent’s house for our weekly Sunday dinner, I asked my Dad if he had any tomatoes left in the garden. He said he’d check, and then disappeared for a while. He came back with a handful of tomatoes and a couple of GROCERY SACKS FULL of jalapenos. Not being one to ever turn down garden-fresh produce, I happily took a sack of them home. I had absolutely no idea what I was going to do with them, but I figured a google search or two could take care of that problem for me.
My husband needed to bring a dish to his Fantasy Football draft (*insert eyeroll here*) so since I knew they were serving chili I decided to whip up some cornbread. Since the overflowing bowl of jalapenos on my countertop was staring at me, I figured there had to be a jalapeno cornbread recipe out there somewhere…and of course, Ina Garten had the perfect recipe.
Since this is a pretty straightforward recipe, I don’t have a lot of advice to offer, but do make sure that you don’t overmix the batter and that you allow it to sit before baking. I used a medium-grain cornmeal and omitted the scallions because I didn’t have any in the house.
- 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 (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 jalapeno peppers
- 4 tablespoons honey
- 1 can creamed corn (12-15 oz)
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.
Source: Ina Garten, The Food Network