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DW wants to make corn bread and wants........
- Thread starter oli
- Start date
michael-in-phoenix
Well-known member
I serve a wonderful Jalapeno Cheddar Cornbread with barbecue ribs, etc., that...
...is from Cooks Country, I believe.
Jalapeño-Cheddar Cornbread
SERVES 8
WHY THIS RECIPE WORKS
Making cornbread from a box is easy, sure, but it is also limiting. Making cornbread from scratch really isn’t much harder, and it opens up a vast world of cornbread varieties, including adding spicy jalapeño chiles and cheddar cheese. For this recipe, we used a ratio of 1½ cups cornmeal to 1 cup flour so the bread was tender yet sturdy enough to hold the add-ins. Two tablespoons of sugar enhanced the cornmeal’s subtly sweet flavor. After simply stirring the dry and wet ingredients together, we added 4 minced jalapeños, removing the ribs and seeds for a vibrant yet controlled jalapeño kick. Extra-sharp cheddar lent savory, cheesy tang. We stirred most of the cheese into the batter to distribute the flavor throughout and reserved ½ cup to sprinkle over the top, where it baked into a beautiful cheesy crust.
INGREDIENTS
1½ cups (7½ ounces) yellow cornmeal
1 cup (5 ounces) all-purpose flour
2 tablespoons sugar
1½ teaspoons baking powder
½ teaspoon baking soda
1½ teaspoons salt
1¼ cups whole milk
2 large eggs
6 tablespoons unsalted butter, melted
6 ounces extra-sharp cheddar cheese, shredded (1½ cups)
4 jalapeño chiles, stemmed, seeded, and minced (¾ cup)
INSTRUCTIONS
We developed this recipe using fine-ground cornmeal. Our favorite is Arrowhead Mills Organic Yellow Cornmeal; however, more commonly available Quaker Yellow Cornmeal will work just fine here. Do not use coarse-ground cornmeal. Do not use mild or regular sharp cheddar cheese in this recipe, as its flavor doesn’t stand out like that of extra-sharp cheddar. You can use an 8-inch square baking pan instead of a 9-inch round cake pan. If you use a dark-colored cake pan, reduce the baking time in step 3 to 30 to 35 minutes.
1. Adjust oven rack to middle position and heat oven to 400 degrees. Grease light-colored 9-inch round cake pan, line with parchment paper, and grease parchment.
2. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt together in large bowl. Whisk milk, eggs, and melted butter together in second bowl. Stir milk mixture into cornmeal mixture until just combined. Stir in 1 cup cheddar and jalapeños until just combined. Transfer batter to prepared pan, smooth top with spatula, and sprinkle with remaining ½ cup cheddar.
3. Bake until cornbread is deep golden brown, top is firm to touch, and paring knife inserted in center comes out clean, 35 to 40 minutes, rotating pan halfway through baking. Let cornbread cool in pan on wire rack for 10 minutes. Remove cornbread from pan, discarding parchment, and let cool completely, about 1 hour. Serve.
Building a Bold Cornbread
You can’t just dump extra ingredients into cornbread and expect the recipe to work; you have to select the ingredients carefully and make sure they work together to create a balanced result that maintains the proper texture.
For this recipe, we found that just 2 tablespoons of sugar reinforced the sweet corn flavor and enhanced exterior browning, while 1½ cups of extra-sharp cheddar provided dual wallops of richness and tang. Four minced fresh jalapeños provided a bright counterpoint to the earthiness of the cornmeal and the richness of the cheese.
Working together, these ingredients make a perfectly balanced cornbread with big, bold flavor.
...is from Cooks Country, I believe.
Jalapeño-Cheddar Cornbread
SERVES 8
WHY THIS RECIPE WORKS
Making cornbread from a box is easy, sure, but it is also limiting. Making cornbread from scratch really isn’t much harder, and it opens up a vast world of cornbread varieties, including adding spicy jalapeño chiles and cheddar cheese. For this recipe, we used a ratio of 1½ cups cornmeal to 1 cup flour so the bread was tender yet sturdy enough to hold the add-ins. Two tablespoons of sugar enhanced the cornmeal’s subtly sweet flavor. After simply stirring the dry and wet ingredients together, we added 4 minced jalapeños, removing the ribs and seeds for a vibrant yet controlled jalapeño kick. Extra-sharp cheddar lent savory, cheesy tang. We stirred most of the cheese into the batter to distribute the flavor throughout and reserved ½ cup to sprinkle over the top, where it baked into a beautiful cheesy crust.
INGREDIENTS
1½ cups (7½ ounces) yellow cornmeal
1 cup (5 ounces) all-purpose flour
2 tablespoons sugar
1½ teaspoons baking powder
½ teaspoon baking soda
1½ teaspoons salt
1¼ cups whole milk
2 large eggs
6 tablespoons unsalted butter, melted
6 ounces extra-sharp cheddar cheese, shredded (1½ cups)
4 jalapeño chiles, stemmed, seeded, and minced (¾ cup)
INSTRUCTIONS
We developed this recipe using fine-ground cornmeal. Our favorite is Arrowhead Mills Organic Yellow Cornmeal; however, more commonly available Quaker Yellow Cornmeal will work just fine here. Do not use coarse-ground cornmeal. Do not use mild or regular sharp cheddar cheese in this recipe, as its flavor doesn’t stand out like that of extra-sharp cheddar. You can use an 8-inch square baking pan instead of a 9-inch round cake pan. If you use a dark-colored cake pan, reduce the baking time in step 3 to 30 to 35 minutes.
1. Adjust oven rack to middle position and heat oven to 400 degrees. Grease light-colored 9-inch round cake pan, line with parchment paper, and grease parchment.
2. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt together in large bowl. Whisk milk, eggs, and melted butter together in second bowl. Stir milk mixture into cornmeal mixture until just combined. Stir in 1 cup cheddar and jalapeños until just combined. Transfer batter to prepared pan, smooth top with spatula, and sprinkle with remaining ½ cup cheddar.
3. Bake until cornbread is deep golden brown, top is firm to touch, and paring knife inserted in center comes out clean, 35 to 40 minutes, rotating pan halfway through baking. Let cornbread cool in pan on wire rack for 10 minutes. Remove cornbread from pan, discarding parchment, and let cool completely, about 1 hour. Serve.
Building a Bold Cornbread
You can’t just dump extra ingredients into cornbread and expect the recipe to work; you have to select the ingredients carefully and make sure they work together to create a balanced result that maintains the proper texture.
For this recipe, we found that just 2 tablespoons of sugar reinforced the sweet corn flavor and enhanced exterior browning, while 1½ cups of extra-sharp cheddar provided dual wallops of richness and tang. Four minced fresh jalapeños provided a bright counterpoint to the earthiness of the cornmeal and the richness of the cheese.
Working together, these ingredients make a perfectly balanced cornbread with big, bold flavor.
colleenmomof2
Well-known member
Any kind of pork is my preference but chicken works, too. Great with chili smileys/wink.gif
How about Gretchen's Pulled Pork? Colleen
How about Gretchen's Pulled Pork? Colleen
melissa-dallas
Well-known member
Big bowl of pinto beans and a slice of onion.
Brunswick stew. Green chile pork stew. Gumbo. There's a great reicpe for
half hour chicken gumbo.
https://www.marthastewart.com/340565/half-hour-chicken-gumbo
half hour chicken gumbo.
https://www.marthastewart.com/340565/half-hour-chicken-gumbo
I make cornbread at the start of cold weather, a 9 x 13 pan and then cut into squares and freeze
We like cornbread with home made soups, chili, ribs, braised meats, and coleslaw. I wrap 4 squares together in plastic wrap, then put those into a zip lock freezer bag. We like small squares, so this lasts the two of us all winter.
We like cornbread with home made soups, chili, ribs, braised meats, and coleslaw. I wrap 4 squares together in plastic wrap, then put those into a zip lock freezer bag. We like small squares, so this lasts the two of us all winter.