Cheddar Jalapeno Cornbread

I've just joined a new group--- Barefoot Bloggers! This group cooks 2 Barefoot Contessa/Ina Garten recipes a month.

This weeks recipe was Cheddar Jalapeño Cornbread. Luckily my wonderful Husband gobbles up cornbread faster than I can make it. Last week, before I realized what the challenge was, I baked him a big tray of plain cornbread. I have been fiddling around with different recipes trying to find the perfect one. The recipe I made last week was ok, but it didn't get an beautiful brown color on top.

I was excited about this recipe because it had the additional flavors of Cheddar, Jalapeño and Scallion added in. The recipe was fairly simple to put together- Mix dry ingredients- mix wet ingredients - add in cheese, jalapeño, and scallion and let it sit for awhile- then pop it in the oven. I took the time while the cornbread was cooking to clean up the kitchen and make it spic and span (something it needed desperately!) The smell of the cornbread was delicious!

It came out beautifully brown and cheesy, and my Hubby declared it "tasty" as well as a good ratio of jalapeño to cheddar (whatever that means) I will definitely make this recipe again especially if I am making a big pot of chili (but it is a hot humid summer here in New Jersey and I am too sticky and overheated to cook chili). I would also like to try this recipe plain-- I think it would be a good base for my cornbread stuffing.