Jalapeño Corn Bread

Inspite of not updating my blog for a while, I have been baking up a storm.  The problem is, of someone likes whatever I made, it will disappear before I can photograph it.  Annoying.  In the mean time, the Democrats of East Granby are having a fundraising chilli dinner.  My mother, being the saint that she is, volunteered me for corn bread.  My first thought was, "Oh Shit!!"  I was imagining those little corn ear shaped loaves or pan after loaf pan of corn bread.  JC never really understands how long these things take....then I found this recipe from Ina Garten.  It is in a brownie pan!  I can only make ten of these as opposed to the thousands of the little corn shaped loaves!  I rejoiced!  Then, JC took me to Grandville CT for some high quality cheddar cheese.  Usually we buy it, eat it on crackers and then it goes bad because we don't want to waste it.  I decided to break the save it for a special occasion cycle and used it here.  Amazing!  I have been eating it in the morning with a. Ice over easy egg on top.  Such a great way to start my day.


3 c flour
1 c yellow corn meal
1/4 c sugar
2 T baking powder
2 t salt
2 c milk
3 extra large eggs, beaten
1/2 pound butter
8 oz extra sharp cheddar, grated and divided
1/3 c scallions, white and green parts about 3
3 T seeded and minces fresh jalapeño peppers, 2-3

Ina says to do the mixing by hand, I used my mixer.  I was just careful to not over mix.

Combine flour, cornmeal, sugar, baking powder, Nd salt in a large bowl.  In a separate bowl mix milk, eggs and butter, with a wooden spoon, stir the wet ingredients into the dry until most lumps are dissolved (again, used mixer,  it was fine.) mix in 2c cheddar, scallions and jalapeños.  Let sit at room temperature for 20 minutes.

Preheat oven to 350 and grease a 9x13x2 baking pan,

Pour batter into pan, smooth top and sprinkle with remaining cheddar and scallions.

Bake for 30-35 minutes or until a toothpick comes out clean.

Orange item of the Week

I got to go for Indian food with my auntie.  They always bring these spicy puffy things that are tasty.  I always fight the urge to string them into a necklace.

Chocolate Zucchini Cake

Zucchini is THAT friend.  She shows up every summer, takes over your house and won't leave.  Sometimes, you need to do something new with zucchini.  Other than drop it off at a neighbor's house in the middle of the night.  This was not only yummy, it feels oddly healthy because you were eating veggies, right?

2 1/2 cups AP flour
1/2 c Dutch-processed cocoa
2 1/2 t baking powder
1 1/2 t baking soda
1 t salt
1 t cinnamon
2 cups sugar
3/4 canola oil
3 large eggs
2 t vanilla
2 cups coarsely shredded zucchini
1/2 c whole milk

Preheat oven to 350
Mix flour, cocoa powder, baking powder, baking soda and salt in a separate medium bowl
Beat oil, eggs and sugar in a standing mixer until frothy, for about one minute
Add vanilla and shredded zucchini and beat for 30 seconds
Mix 1/3 of flour mixture with 1/4 c milk, repeat
Mix the last third of flour mixture with a rubber spatula
Pour batter into a greased cake pan, and rap pan on counter to release air bubbles

Bake 50-55 minutes let cool in pan for 20 minutes
Remove cake from pan and cool on wire rack