Since my last post (french onion soup) I’ve been a little nervous to try again. I have spent countless hours searching the internet for a recipe that I can tackle and have come up with a pile of hopefuls but it seems I also find a pile of excuses for why I don’t think I can do it.
So alone for another Saturday (boyfriend has gone painting for the day again) and I’m getting restless… I search recipes…watch food network and still find no inspiration. I wander around the house hoping for something…
woolie socks -comfort food
boyfriends paint -his recipe
jalapeños -yep, I’m going to use those!
Chris’s Cornbread! So he gives me the name of his corn bread recipe and I quickly search online to find it!
Corn bread was never a comfort food for me growing up but, in the past couple years it has definitely become one! If there is corn bread baking in our home it means one of two things. It’s a chilly Sunday afternoon or the people we love are coming over for dinner. My love makes some GREAT corn bread! He quickly tells me his recipe alterations and what rack and what oven temp. and I’m ready to get started.
I pull out all the ingredients, bowls, spoons, pans, set up the camera….I look over my computers dead, THE RECIPE!?!?! . I quickly find the power cord and plug it in….it’s gone. Like gone!no where in my history, I can’t remember the name of the eff’n thing, damn it. I search google for the name I think it might be, it’s wrong… I search cornbread recipes hoping maybe I’ll recognize it, I don’t…. I decide that cursing and stomping around will resolve this problem….it doesn’t
I call Chris to ask him for one of the 2 beers we have left in the fridge ( I don’t tell him I’m facing another possibly disastrous post). I look up another one online …Paula Dean . I look through her cornbread recipes (she has a few) and tweak it with whatever I can remember him telling me before he left…. and we’re off….. *sigh
- 3 cups all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup sugar
- 2 tablespoons baking powder
- 2 teaspoons salt
- 2 cups milk
- 3 extra-large eggs, lightly beaten
- 1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
- 8 ounces aged extra-sharp Cheddar, grated, divided
- 3 tablespoons seeded and minced fresh jalapeno peppers
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl (it was around here Come Out and Play (Keep’em Seperated) started in my head…remember Offspring lol what happened to them? err, maybe I should keep this part off the blog…), 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 over mix! Mix in the grated Cheddar, and jalapenos. 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 didn’t use this size pan I used 2 loaf pans)
Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar. 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.
Well, It’s not as incredible as my boyfriends famous cornbread…but, it’s REALLLY SUPER GOOD! and you’d probably think it was awesome if you’ve never had his. I’m SO happy I didn’t screw this one up! YAY ME!
P.S. My boyfriend may have given me the idea to use his cornbread in my post. after seeing how frustrated I was ..but, my story makes a far more interesting blog post!!