World’s Moistest Cornbread

World’s Moistest Cornbread
From Ina Garten

Want to hear a secret??  This is like top secret food blogger stuff, so get ready.  Sometimes, a whole week goes by, and I [gasp] don’t cook anything.  Eeek!  But then, sometimes, I cook 5 zillion things at once and they are all awesome and I’m afraid if I post them all right away the internet may explode from the deliciousness!  So, what’s a food blogger to do?  That’s where the “drafts” box comes in.  At any given time I have a handful of recipes all typed up and photographed, just hanging out in a drafts folder here in the blogosphere.  That way, when I, say, take a 4 day trip to visit a friend in Washington D.C. during which I have no intention of cooking diddly squat, I don’t have to leave you, my loyal readers, hanging for an extended period of time.

One such recipe is this cornbread.  We’ve made it a couple times and photographed it a few months ago, but I got caught up with other recipes at the time and never posted it.  Then last week we made a delicious pulled chicken with coleslaw and had cornbread on the side.  Sadly it wasn’t this cornbread and it didn’t qualify for blog fame.  But it did remind me that this recipe was wasting away in the drafts box begging to be posted.  Actually, and more literally, John was begging me to post it because it is his favorite cornbread recipe.  It’s outrageously moist, almost like a delicious cake…made of corn.  Ok, that’s a terrible description.  I guess you’ll just have to make it and see for yourself!

Ingredients

  • 3 cups flour
  • 1 cup cornmeal
  • 1/4 cup sugar
  • 2 Tbsp baking powder
  • 2 tsp salt
  • 2 cups milk
  • 3 eggs, lightly beaten (if you half the recipe, as we sometimes do, just beat 2 eggs and remove 1 tablespoon of it)
  • 1/2 lb butter, melted, plus more to grease the pan
  • 8 oz sharp cheddar, divided
  • 1/3 cup green onions, green and white parts, chopped, divided
  • 3 Tbsp jalapeno, seeded and minced\

Preparation

  1. Combine flour, cornmeal, sugar, baking powder and salt in a large bowl.
  2. In a medium bowl combine milk, eggs and butter.
  3. Stir the wet ingredients into the dry, mixing just until no large lumps remain.  Don’t overmix!
  4. Stir in 2 cups of the cheese, all but 2 teaspoons of the green onions, and jalapenos.
  5. Allow to sit at room temperature for at least 20 minutes and up to 2 hours.
  6. Preheat oven to 350 degrees.
  7. Grease a 9×13-inch baking pan.
  8. Pour batter into pan and top with remaining cheddar and green onions.
  9. Bake for 30-35 minutes, or until a toothpick comes out clean.
  10. Serve warm or at room temperature.
  11. Store in an airtight container on the counter for up to 3 days.

Makes 12 large pieces.

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