And here it is, late Monday afternoon now, and I’m just getting to this. I had every intention of posting this cornbread over the weekend.
But, I still haven’t quite figured out where the weekend went.
Well…..that’s not entirely true. It went by in a blur, mostly because we spent the weekend at the ranch, working and clearing the property and HOLY SMOKES we set fire to the cedars yesterday:
It was insane to experience just how quickly those trees burned. I imagine it is akin to watching a Christmas tree go up in flames – in a matter of seconds, those trees were reduced to a pile of ash. I don’t know how many trees they actually burned, they had the fire going for a good 6 hours before the fire department very nicely asked us to stop due to the high winds.
The local fireman are so very polite – everything is “yes ma’am” or “no ma’am”.
And they’re cute, too.
Anyway, next time we do this (read: this weekend), I want to bring marshmallows and toast them for S’Mores.
And invite the neighbors.
And anyone else that enjoys watching a cedar bonfire.
Jalapeno Cheddar Cornbread – adapted from Ina Garten
1 cup yellow cornmeal
2 tbs. granulated sugar
2 tablespoons baking powder
1 cup buttermilk
1 cup milk
3 large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp Cheddar cheese, grated, divided
1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
3 tbs. seeded and minced fresh jalapeno peppers (wear gloves!)