Organic Emily

Jalapeno Cheddar Corn Bread

Jalapeno Cheddar Corn BreadI usually make these when I have company because they are so rich!  This dense bread is full of flavor and a little kick!  The recipe is from Barefoot Contessa’s cookbook titled “At Home”, but I use buttermilk instead to give it a better flavor.

Recipe

3 cups all-purpose flour

1 cup organic yellow cornmeal

1/4 cup sugar

2 tablespoons baking powder

2 teaspoons sea salt

2 cups buttermilk

3 extra-large eggs

1/2 pound (2 sticks) butter, melted

8 ounces aged sharp cheddar cheese, shredded

1/3 cup chopped scallions and extra for topping

3 tablespoons jalapeno peppers, seeded and minced

Grease a 9x13x2 -inch baking pan and preheat oven to 350 degrees.  Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl.   In a separate bowl mix together the buttermilk, eggs and butter.  Add the wet ingredients to the dry and mix until most the lumps are dissolved.  Mix in 2 cups of the grated cheddar cheese, scallions and jalapenos.  Place in the pan and let sit for 20 minutes at room temperature.  Sprinkle remaining cheese on the batter and a few scallions.  Bake for 30-35 minutes until a toothpick comes out clean.  Cool and cut into large pieces.  Serve warm or at room temperature with soup/chili, grilled chicken and/or a salad.

 

Emily Saddler

Emily is a Master Gardener, wife of a professional landscape contractor, Mom of 4 cute kids, Yoga instructor and very passionate advocate of organic home-grown food! Emily maintains a blog called “The Organic Suburban Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients and her escapades as the keeper of both backyard chickens and honeybees!

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