Life in Wassenaar
One Family's view of the World
By: Muna Mahdzar Fadaaq

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Thursday, 1-Jan-2009 12:34 Email | Share | Bookmark
Jalapeno Cheddar Cornbread

 
 


Ina Garten's Jalapeno Cheddar Cornbread
from Foodnetwork

3 cups 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
8 oz butter, melted, plus extra to grease the pan
8 oz 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, 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 and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.

Meanwhile, preheat the oven to 180C. Grease a 9 by 13 by 2-inch baking pan.

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.




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