A few years ago I read the book Julie and Julia : 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen It was about a woman, named Julie who decided to make all 524 recipes in Julia Child’s Mastering The Art of French Cooking, in one year – 365 days in her tiny New York apartment. She blogged and cooked her way through the year – accomplishing her goal and then wrote a book about it. In fact I never knew what a blog was until I read her book!
Being the “foodie” that I am, I enjoyed the book and recommend to all of you other “foodies” out there!
Well, her book got me thinking….if I were to cook every recipe in a cookbook, what cookbook would it be??
One of my favorite cooking shows on the Food Network is the Barefoot Contessa with Ina Garten. I own almost all of her cookbooks and have loved everything I have ever made from them. So why not cook my way through her cookbooks? (there are currently 5 of them with one more to come out this fall)
Although I thought this was a great goal - I didn’t really do much about it until one day I discovered a new blogging group – the Barefoot Bloggers. Each month various members of the group select two of Ina’s recipes for the group to try. Each blogger cooks or bakes up the recipe and then blogs about it on the 2nd and 4th Thursday of the month.
Well, I figured this was the perfect way for me to work on my goal of cooking my way through Ina’s cookbooks! So I joined the group. Although I won’t be doing it in 365 days – we’re only doing 2-3 recipes a month!
Since this is the 2nd Thursday of July I am sharing with you my first “Barefoot Blogger” recipe – Jalapeno Cheddar Cornbread which was chosen by Cooking with Kids.
I decided at the last minute to make it for dinner Tuesday night (since I only had two days left to post I figured I better get with it). Since I didn’t want to make another trip to the store that day I used green chilies instead of jalapenos. I knew my kids would like it better that way too. For the cheese I used a blend of cheddar/jack cheese because that is what I had in the freezer. I also didn’t have any green onions so I used some fresh chives right out of the garden and they worked great.
It is a mild cornbread and my favorite part of it is the crisp cheese topping!
One recipe down and lots more to go!
Head over to the Barefoot Bloggers to check out some of the other Barefoot Bloggers or even join up yourself!
Jalapeno Cheddar Cornbread
3 cups all purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 Tbsp. baking powder
2 tsp. kosher 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
1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
3 Tbsp. seeded and minced fresh jalapeno peppers
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 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
Meanwhile, preheat the oven to 350 degrees. Grease a 9 x 13 x 2 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 30-35 minutes or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.