Bread

Jalapeno Cheddar Cornbread

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:

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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.

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Jalapeno Cheddar Cornbread – adapted from Ina Garten

3 cups all-purpose flour
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!)
Combine the flour, cornmeal, sugar, and baking powder in a large bowl. In a separate bowl, combine the buttermilk, 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 F. 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 and extra chopped scallions. 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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