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Posts Tagged ‘cheddar’

I was born and raised in Georgia and one of my favorite Southern foods is cornbread. Especially the old fashioned, slightly sweet variety that is baked in a cast iron skillet with plenty of butter and topped with honey. When I saw this recipe on Pink Parsley for Jalapeno Cheddar Cornbread, I decided I would have to stray from my old favorite and give it a try.

I’m so glad I did. This is nothing like traditional cornbread but it’s a fun twist on the classic. The addition of sharp cheddar cheese, fresh jalapenos and scallions is delicious and I just have to mention how fabulous this smells when it’s baking. I made this to take to a family dinner and I had to use all of my willpower not to sneak a taste of it on the car ride over.

This recipe makes a ton. I served it to eight people and had a good bit leftover but the recipe could be easily halved and it also freezes really well.

I think this would be a perfect bread side item for a summer cookout. I also think it would be nice to make these as muffins if you’re feeding a crowd so that it’s easier to grab and go. Just some ideas for you!

Jalapeno Cheddar Cornbread
(Recipe source Pink Parsley, originally published in Barefoot Contessa at Home)

Ingredients:

3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups buttermilk
3 large eggs, slightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces extra-sharp cheddar, grated
1/3 cup chopped scallions (3-4 scallions)
3 tablespoons fresh jalapeno peppers, seeded and minced (2-3 peppers)

Directions:

In a large bowl, sift together flour, cornmeal, sugar, baking powder and salt. In a separate bowl, combine buttermilk, eggs  and butter. Make a well in the center of the dry ingredients and pour in wet ingredients. Stir until just combined and then mix in 2 cups of the cheddar, scallions and jalapenos. Stir until just combined, being careful not to overmix.

Allow the mixture to sit at room temperature for 20 minutes. Meanwhile, preheat the oven to 350 degrees and grease a 9 x 13 baking dish. Spread the batter into prepared baking dish and sprinkle with the remaining cheddar.

Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly and cut into squares to serve.

Yield: 12 large servings (these would be really big!) or 24 smaller squares

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68 Days of Gourmet: Day 40

Part two of Sunday’s impromptu brunch. I happened to have all the ingredients on hand for this frittata and it was delicious and easy. A great change from our normal eggs over medium. Also, this really stayed with me all day. I wasn’t  hungry for hours after eating this.

It’s been a busy week so far. I braved the icy roads on Monday morning to teach BodyPump at 6 a.m. Although it was a small crowd we still got a great class in. After work Monday I headed to the Y again to hit the treadmill for day one of my new half marathon training schedule. I really wanted to run outside but there was still a lot of ice on the sidewalks and Brandon told me that my clumsiness + the ice = recipe for disaster. I ran a half mile warm up, 3 miles at tempo speed (about 8:30 pace) and a half mile cool down for a total of 4 miles. After a lot of deliberation I decided to use the Furman FIRST program. I’ll run three times a week – tempo, speed and long. This plan just seemed to work the best for my schedule with teaching BodyPump and maintaining my yoga practice. I don’t think I’d ever want to follow a three day a week program for marathon training (just not enough miles and time on the road) but I do think that it’s great for me to maintain a balance for half marathon training. I’ll keep you guys posted on how it works for me.

Tonight I headed to Y2 Yoga for a hot vinyasa class and it was HARD. The class wasn’t any harder than usual but I think my legs were done after my Sunday yoga practice and two workouts yesterday. My balance was off and I was just sore. But sometimes it’s good to have to dig down deep to make it through. It challenges you in a whole new way – both mentally and physically.

Back to the frittata. I will definitely be making this again. It was a Sunday brunch treat! I think this would be a great dinner too when you’re looking for something simple and flavorful. I think it would be nice with a side salad and a light vinaigrette.

Herbed Ham and Cheddar Frittata
(Recipe source Gourmet, January 1995)

Ingredients:

2 scallions, minced (I used about 2 tablespoons of minced shallot instead – delicious!)
1 garlic clove, minced
1 tablespoon olive oil
4 large eggs
1 teaspoon fresh thyme leaves, minced, or 1/4 teaspoon dried, crumbled
1 teaspoon fresh rosemary leaves, minced, or 1/4 teaspoon dried, crumbled
1/4 pound ham steak or thick ham slices from deli, chopped (about 3/4 cup)
1/3 cup grated extra-sharp Cheddar cheese (about 2 ounces)
1 tablespoon minced fresh parsley leaves
Salt and pepper, to taste

Directions:

Heat an 8-inch heavy, ovenproof skillet over medium heat. Add olive oil, scallions or shallots and garlic and cook, stirring frequently, until softened, 2 or 3 minutes.

In a bowl whisk together eggs, thyme, rosemary and salt and pepper to taste. Add egg mixture to scallion mixture and cook, without stirring, 2 minutes. Add ham and cook, without stirring, 8 minutes, or until edges are set but center is still soft.

While frittata is cooking, preheat broiler.

Sprinkle cheddar over top of frittata and broil about 4 inches from heat until cheese is bubbling, about 1 minute. Sprinkle with parsley and cut into wedges.

Yield: 2 servings

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