Ina's Best Savory Cornbread

I LOVE INA GARTEN!

With that being said, here is one of my favorite recipes from Ina.

After a brief discussion - Jodie and I came to a unanimous decision.

Her previous cornbread post will remain "the best"

SWEET cornbread and this post will go down as

"the best" SAVORY cornbread.

We are looking out for you and every occasion

that might come up in your busy lives!

Ina's Savory Cornbread:

3 c. flour
1 c. yellow corn meal
1/4 c. sugar
2 T. baking powder
2 1/2 t. salt
2 c. milk
3 eggs, beaten
1 c. butter - please no substitutes
8 oz. sharp cheddar cheese, grated (more if you like)
1/3 c. chopped green onions, approx. 5 onions
3 T. jalapenos, seeded and minced

In a mixing bowl combine the dry ingredients, flour, corn meal, sugar, baking powder and salt. Add milk, eggs and melted butter. Without over mixing combine the ingredients. Gently fold in cheese, onions and jalapenos.
Let the batter sit for 20 minutes and then spread into a greased 9x13 inch pan. Bake at 350 degrees for 30-40 minutes or until a toothpick inserted into the center comes out clean.

***This is the actual recipe. I never seed the jalapenos and use 2 jalapenos, but we like to be able to taste the peppers.***

Julie's Cornbread

After many years of searching, I have (in my opinion) found the best cornbread courtesy of my friend Julie. Back when I was in College in Idaho I loved the cornbread at Frontier Pies and have been looking for a similar recipe. Julie brought this to a church potluck a year or so ago and it was bliss at first taste. Thanks Julie!



3/4 C cornmeal
1 1/4 C flour
2/3 C sugar
1 T baking powder
1/2 tsp salt
1/3 C oil
3 T melted butter
2 eggs
1 1/4 C milk

Mix dry ingredients. Set aside.

Whisk the wet ingredients together. Add to the dry ingredients.

Pour into a greased 8" square pan and bake at 350 degrees for approx. 35 minutes. It can be doubled and baked in a 9 X 13 pan. I don't usually make that size because since I eat most of it myself-- the smaller pan is plenty for me ( :