Friends!!!!! Your search is over. I've found it.
The perfect cornbread recipe.
Making this the BEST DAY EVER.
No surprise, the original version of this recipe is in Ina Garten's cookbook, Barefoot Contessa at Home.
She's my cooking hero. I want her homestead.
I've owned this book for at least a year now, and I'm really surprised it took me this long to try out her cornbread recipe. Because, and hear me when I say this, THIS IS THE BEST CORNBREAD RECIPE ON THE PLANET.
And! As if this could get any better!
It's fast and easy. Like, super easy.
Throw ingredients in a bowl, stir together, let it hang out for a few minutes, then bake.
Worthy to be called "The best cornbread recipe on the planet".
Good. Glad we got that out of the way.
Now on to eating.
This recipe is the perfect balance of crumbliness and moist-ness (hate that word, but it applies here).
And that's not all! It's jammed full of flavor intensity, so that your taste buds are completely jazzed as to why cornbread could ever taste ooooh so good.
Do I even need to suggest you to eat this with your favorite chili?
Ya, didn't think so.
Just FYI, I played with Ina's ingredients, aiming to cut her recipe in half and omit the jalapeno, but add it back in if you so choose.
CHEDDAR SCALLION CORNBREAD
(adapted HEAVILY from Ina Garten's Barfoot Contessa at Home Jalapeno Cheddar Cornbread)
3/4 cup yellow cornmeal
1/8 cup sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup lowfat milk
2 medium eggs, lightly beaten
3/4 stick (6 tbsp) of butter, melted, plus extra to grease the pan
4 ounces aged extra-sharp cheddar, grated, divided
1/3 cup chopped scallions, whites and green parts, 2 tbsp saved aside for 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 2/3 of the cheddar and scallions. Allow the mixture to sit at room temperature for 20 minutes.
Meanwhile, preheat the oven for 350 degrees. Grease a 9x9 inch baking pan.
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 with chili!
This post is linked with Your Green Resource. Click over to see other great green ideas and recipes.