Best 5 Ina Gartens Jalapeno Cheddar Cornbread Barefoot Contessa Recipes
**Savory and Spicy: A Culinary Journey with Ina Garten's Jalapeno Cheddar Cornbread and Other Delectable Recipes**
Embark on a culinary adventure with Ina Garten's tantalizing Jalapeno Cheddar Cornbread, a delightful dish that combines the perfect balance of flavors and textures. This classic Southern-style cornbread is infused with the fiery kick of jalapenos and the rich, melted sharpness of cheddar cheese, creating a harmonious symphony of flavors. But that's not all; this article is a treasure trove of other delectable recipes that will tantalize your taste buds and leave you craving more. From the zesty Lemon-Thyme Chicken to the comforting Tomato-Basil Soup, each recipe promises a unique culinary experience. Whether you're a seasoned cook or just starting your culinary journey, this collection of recipes is sure to satisfy your cravings and ignite your passion for cooking.
INA GARTEN'S JALAPENO CHEDDAR CORNBREAD (BAREFOOT CONTESSA)
My mother-in-law was missing part of this recipe (she came in late on the show) so she had me track it down and I'm posting it in case anyone else goes looking.
Provided by Marla Swoffer
Categories Breads
Time 1h
Yield 1 pan
Number Of Ingredients 11
Steps:
- 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 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.
JALAPENO CHEDDAR CRACKERS
Provided by Ina Garten
Time 1h40m
Yield 32 to 34 crackers
Number Of Ingredients 10
Steps:
- Place the flour, kosher salt and baking powder in a food processor fitted with the steel blade and pulse to mix. Add the butter and pulse until the mixture resembles coarse meal. Add the Cheddar, jalapeno and chipotle chili powder and pulse again. With the food processor running, add the ice water all at once. Continue pulsing until the mixture begins to form a ball. Dump the dough onto a floured board and roll it into a 14-inch log. Wrap in plastic, and refrigerate for at least 1 hour.
- When ready to bake, preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Cut the dough in 3/8-inch-thick slices. Place the crackers on the prepared sheet pan, brush with the egg wash and sprinkle with the fleur de sel. Bake for 12 to 15 minutes, until golden brown. Serve slightly warm or at room temperature.
JALAPENO CHEDDAR CORNBREAD
Provided by Ina Garten
Categories side-dish
Time 1h5m
Yield 12 large pieces
Number Of Ingredients 11
Steps:
- 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 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.
INA GARTEN'S JALAPENO CHEDDAR CORNBREAD RECIPE - (4.4/5)
Provided by Dr_Mom
Number Of Ingredients 11
Steps:
- 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 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.
CHEDDAR DILL CORNBREAD (INA GARTEN) ( BAREFOOT CONTESSA)
A recipe from Ina Garten the Barefoot Contessa from the Food Network. I watched the show and had to save this recipe for safekeeping as it looks like the perfect accompaniment to soup, salad, meat or poultry dishes. It is less harsh than her jalepeno version. It looks great. It was on her Potluck episode in which she makes this and takes it to a friend. Prep time includes letting it sit at room temp per her instructions. Yum. Enjoy. ChefDLH
Provided by ChefDLH
Categories Quick Breads
Time 1h5m
Yield 1 piece of cornbread, 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In 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 the dill, 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.
- 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.
Tips:
- Use fresh jalapenos for the best flavor. If you don't have fresh jalapenos, you can use a jarred variety, but be sure to drain them well and remove the seeds before using.
- Don't overmix the batter. Overmixing will result in a tough cornbread.
- Bake the cornbread in a hot oven. This will help it rise and give it a crispy crust.
- Let the cornbread cool slightly before serving. This will make it easier to slice and eat.
Conclusion:
Ina Garten's Jalapeno Cheddar Cornbread is a delicious and easy-to-make side dish that is perfect for any occasion. The combination of sweet cornbread, spicy jalapenos, and sharp cheddar cheese is sure to please everyone at the table. So next time you're looking for a side dish that is both flavorful and satisfying, give this recipe a try.
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