My Sunday kitchen disaster...so I decided to make Ina Gartens Jalapeno, Cheddar Cornbread

K

karennoca

Well-known member
I was happily making the dish in my kitchen, melting the 2 sticks of butter in the microwave in batches as I went along so as not of have it boil over and make a mess. I put the dish together, baked, and in 30 minutes I had a beautiful, full 9x13 dish of cornbread. After it cooled a bit, I cut a piece and declared it delicious, a tad dry, but then isn't corn bread supposed to be on the dry side? So, I put it aside to cool the rest of the way, before I cut up the squares to freeze. Hubby came in for lunch, and went to heat it up in the microwave and said, what is this stuff in here, it made a mess! OMG, the butter! Can I fix this at all?

Should I poke holes in the bread and pour the heated butter down over the top? There Is melted cheese and green onion on top.

 
Why not crumble it, dry it out a bit and use it as a topping? I made one yesterday but am not

sure how much of what I put into it (as usual) but I do know there was only 1/4 c of butter for the same size result. I used soured milk. It was very moist.

I put quite a bit of Moroccan cumin into it, as well as jalopeno and cilantro. lemon zest. No cheese. I was just winging it so maybe a touch too much cumin. But it went well with the pulled pork.

I'm sure we've all had butter explosions in the microwave. Aren't they lovable?!

 
All great suggestions, but since the recipe had a lot of ingredients such as 2 cups extra- sharp

cheddar, three extra large eggs, 2 sticks butter, I wanted to use it as purposed. So here is what I did.
Cut the cornbread up into 2 inch by 9 inch strips. I put them back into the baking dish top down. On the three other sides, I carefully brushed reheated melted butter with a silicon brush on each side, turning to each side so it was face up to minimize the butter draining off the side. I left it top down, covered in plastic wrap and let sit over night. This morning, I cut the strips into 2 inch squares, put four of them into a fold lock top bag, then put those bags into a zip lock freezer bag and froze.. I took a taste test, and the moisture was great, the flavor was great. Not the ideal situation, but it worked and I am happy with the results, and now have the cornbread I wanted.
Thanks for the suggestions, everyone! Pat, the panzanella salad is a love of mine and I do want to do that , and it will be doable with this, should brown nicely, with all that butter on the sides:)

 
I know, me too, but I struggled with the two sticks of melted butter left behind

amazing, isn't it that is could be good without all that butter. We had it tonight with an amazing all veggie soup, with marinated cukes, red onion, and grape toms.. Live and learn. must be more careful with recipes. I tend to rush!

 
Mis-read! Thought you had already added 1 stick in your batching

Even with the eggs, milk and cheddar, no butter at all would not be the same! Colleen

 
REC: SUMMER BBQ BACON CORNBREAD PARFAIT CUPS

Karen, This is a bit of a production but I thought that the recipe looked tasty and might give you ideas! Great if you have many of the ingredients left over. Not T&T and no reviews, yet. Colleen

SUMMER BBQ BACON PARFAIT CUPS
2 (16oz) packs Farmer John Thick Cut Bacon
2 medium sized potatoes peeled and diced
1 tsp Cajun seasoning
1/4 cup canola or vegetable oil
4 cups diced cornbread
1 large can baked beans
1 bag coleslaw greens
3/4 cup mayonnaise
1/2 cup buttermilk
1/4 cup sour cream
1 tbsp fresh chives
INSTRUCTIONS
Preheat the oven to 375 and line 2 baking pans with parchment paper.
Place the bacon strips onto the pans and bake in the oven for about 12 minutes or until crispy.
Transfer to a plate lined with paper towel and cover.
Toss the potatoes with the Cajun seasoning.
Warm the oil in a large pan and add the potatoes. Cook for about 12 minutes until the potatoes are soft when pierced.
Bring the beans to a low simmer in a pot.
Combine the mayo, buttermilk, sour cream and chives in a bowl and add a little to the coleslaw greens. Toss and add more dressing if desired.
Place some diced cornbread into the bottom of each cup.
Add some beans and potatoes on top of the cornbread.
Roughly chop the bacon into chunks and sprinkle over the beans.
Top each parfait cup with some buttermilk coleslaw and garnish with more chopped bacon and parsley.
Serve at once.

https://foodnessgracious.com/summer-bbq-bacon-parfait-cups/

https://foodnessgracious.com/wp-content/uploads/2019/06/farmer-john-bbq-cups-05-600x900.jpg

 
This is suggested as an appetizer? Holy Weight Watchers, this would be a complete meal for me...

and I delicious one at that!

 
Make as a BBQ bowl - definitely a meal choice! I'd add pulled pork or chicken

on mine instead of bacon. Maybe a drizzle of melted pimento cheese smileys/wink.gif And lots more cole slaw on top! Not convinced about the potato but love the cornbread cubes topped with barbecue beans! Colleen

 
You must log in or register to reply here.
Back
Top