October 2, 2013 in Food

Try heat, cheese in your cornbread

 

Warm up on a chilly autumn evening with a comforting bowl of chili or soup accompanied by a moist and flavorful chunk of cornbread. Here’s Ina Garten’s original Jalapeño Cheddar Cornbread recipe, along with my adaption for Bacon and Cheddar Cornbread with Scallions and Sundried Tomatoes as well as a recipe for White Bean and Chicken Chili from allrecipes.com.

Ina Garten’s Jalapeño Cheddar Cornbread

3 cups all-purpose flour

1 cup yellow cornmeal

1/4 cup sugar

2 tablespoons baking powder

2 teaspoons kosher salt

2 cups milk

3 extra-large eggs, lightly beaten

1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan

8 ounces aged extra-sharp cheddar, grated, divided

1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions

3 tablespoons seeded and minced fresh jalapeno peppers

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. 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.

Yield: 12 large pieces

Adriana’s Bacon and Cheddar Cornbread with Scallions and Sundried Tomatoes

8 slices applewood smoked bacon

2 cups all-purpose flour

2 cups medium-ground yellow cornmeal

1/4 cup sugar

2 tablespoons baking powder

2 teaspoons kosher salt

2 cups milk

3 extra-large eggs, lightly beaten

1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan

8 ounces aged extra-sharp cheddar, grated, divided

1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions

1/3 cup chopped sundried tomatoes

Cook bacon over medium heat until crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. When somewhat cooled, crumble into bite-size bits, reserving one or two full slices to bake into the crust. Combine 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 grated cheddar, scallions, sundried tomatoes and bacon, and allow the mixture to sit at room temperature for 20 minutes.

Meanwhile, preheat the oven to 350 degrees. Grease a 9-by-13-by 2-inch baking pan.

Pour the batter into the prepared pan and place the reserved slice or slices of bacon on the smoothed top. 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.

Yield: 12 large pieces

White Bean Chicken Breast Chili

From allrecipes.com

2 teaspoons vegetable oil, divided

2 boneless, skinless chicken breast halves

1 large onion, diced

salt and freshly ground black pepper to taste

4 cloves garlic, chopped

1 tablespoon ancho chili powder

1 teaspoon ground cumin

1 teaspoon all-purpose flour

1/2 teaspoon chipotle pepper powder

1/4 teaspoon dried oregano

1 teaspoon fine cornmeal

3 cups chicken broth, divided

2 (15 ounce) cans white beans, drained

1/4 teaspoon white sugar, or to taste

1 pinch cayenne pepper, or to taste

1/3 cup chopped green onions

1/3 cup sour cream

1/3 cup chopped fresh cilantro

Heat 1 teaspoon of vegetable oil in a large, deep skillet over medium-high heat. Add chicken breasts and cook until browned, about 4 minutes. Reduce heat to medium, flip breasts, cover the pan, and cook until browned on the other side, about 5 minutes. Remove to a plate and allow to cool before chopping into cubes. Return skillet to medium heat, add 1 teaspoon vegetable oil, onion, salt and black pepper. Cook and stir until onion turns translucent, 4 to 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir ancho chili powder, cumin, flour, chipotle pepper powder and oregano into the onion mixture; cook and stir for 2 to 3 minutes. Add 1 cup of the chicken broth and stir, scraping up any browned bits off the bottom of the pan. Stir in cornmeal and bring to a simmer. Stir in beans and 1 more cup chicken broth. Cut cooled chicken breasts into cubes, add to the chili and bring to a simmer. Add remaining cup of chicken broth, season with salt, black pepper, sugar and cayenne pepper to taste; cook until heated through. Serve garnished with green onions, sour cream and cilantro.

Yield: 4 servings

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