The Barefoot Contessa's Jalapeno Cheddar Cornbread

I was planning on making Bandera Grill's skillet cornbread but I didn't check my pantry before going to the grocery store so I didn't have all the ingredients. I hate it when that happens.

I had to come up with a Plan B because the bf wanted cornbread with his turkey chili. The kidney beans were already simmering on the stovetop and I didn't want to go back to the grocery store. I searched for a different recipe using cheese and jalapenos.

I found the Barefoot Contessa's recipe for Jalapeno Cheddar Cornbread. The recipe looked really good but I did change the quantities for the white flour and the cornmeal. Ina's recipe has a high white flour to cornmeal ratio. I wanted more cornmeal in my cornbread so I went ahead and used 2 cups each of white flour and cornmeal instead of the 3 cups of white flour and 1 cup of cornmeal called for in the original recipe. It turned out really well. The cornbread was still very soft and fluffy but had a very nice corn-y flavor. I prefer Hodgson Mill yellow cornmeal over Albers or Quaker cornmeal because I find both Albers and Quaker too gritty.

I also left out the scallions because I just wasn't feeling it.

The recipe makes a huge 9x13 pan. I baked the batter in two small cast iron skillets and in a 9x9 square pan.

Jalapeno Cheddar Cornbread
(Adapted from the Barefoot Contessa)

• 2 cups all-purpose flour
• 2 cups 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
• 3 tablespoons seeded and minced fresh jalapeno peppers

Directions

Preheat the oven to 350 degrees F.

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, and jalapenos.

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. 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.