BB- Ina's Jalapeno Cheddar Cornbread

This weeks Barefoot Bloggers recipe was chosen by Sabrina and Alexander from Cooking with the Kids (actual foodie kids, it's awesome!). I've made this recipe before so I went ahead with the same modifications as last time- less butter (3/4 what Ina calls for), a bit more milk to compensate, more onion, more jalapeno, and some fresh cracked pepper on top. I love the texture of this cornbread but wanted a little more flavor and I loved how they turned out- just a little spicy and the perfect accompaniment to a bowl of chili. Chili really wasn't on the menu, though (since its 115 degrees or something) so we just enjoyed this warm out of the pan. I'll definitely revisit this recipe once fall comes, though. Another winner from Ina! You can see the rest of the Barefoot Bloggers sites here, check it out!

Jalapeno Cheddar Cornbread
Adapted from Barefoot Contessa at Home by Ina Garten

3 Cups Flour
1 Cup Yellow Cornmeal
1/4 Cup Sugar
2 Tablespoons Baking Powder
2 teaspoons Kosher Salt
2 Cups Milk (I used 2 extra Tablespoons in my half batch)
3 Extra-large Eggs, lightly beaten (I used 2 Large Eggs for my half batch)
2 Sticks Unsalted Butter, melted (I used 25 percent less, 6 Tablespoons, for my half batch)
8 Ounces Sharp Cheddar, grated, divided (I used 1 Cup for a half batch)
4 Scallions, white and green parts, chopped
3 Tablespoons Seeded and Minced Fresh Jalapeno Peppers (I used 1 whole pepper)
Fresh Ground Pepper to garnish

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, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.

Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan. (I used an 8 x 8 pan for a half batch and baked about 30 minutes).

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.