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.