Corn Bread Worth the Effort

A lot corn bread leaves me hanging. Dry, flat, hard, tacky...it really is hard to find a solid recipe that is both moist and flavorful. I particularly like this version, once again by the great Ina Garten. The combination of ingredients speaks for themselves, combining green onions or shallots with a nice cheddar that keeps the bread moist throughout. You can adjust the amount of peppers however your taste buds prefer, or take the jalapeno out completely.



On to other business. Thanks to Kim Grizzard for the great article in the Greenville Daily Reflector. She conducted an excellent interview and wrote an outstanding article. You can read the story here.

I have also started to new job at the Village Point Market here in Greenville. I'm only one week in and have already fell in love with the place. The staff is awesome and the food they put out really is exceptional. If you are anywhere close to the Greenville area I strongly encourage you to make your wake to the Village and pick up lunch or dinner to go.

Jalapeno Cheddar Corn Bread-
Ina Garten

3 Cups AP flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons salt
2 cups milk
3 eggs, beaten
2 sticks unsalted butter (1/2 pound)
8 ounces sharp Cheddar
1/3 cup chopped green onions
3 tablespoons seeded and chopped jalapenos.

Combine the flour, cornmeal, sugar, baking powder, and salt in a bowl. In another bowl, combine the milk, eggs, and butter. Stir the wet ingredients into the dry and combine. Do not over mix. Mix most of the cheese, saving some for the top of the bread, followed by the jalapenos. Let the mix stand for 20 minutes.

Spread the batter into a greased 9 by 13 inch pan and sprinkle additional cheese and green onions on top. Cook the bread in a 350 degree oven for 30-35 minutes.