For years I’ve made the same cornbread from my trusty Betty Crocker cookbook. It’s dependable, easy, and versatile. I’ve baked muffins, corn sticks, and regular pans of cornbread. Recently, I’ve been using the recipe from The New Best Recipe, published by Cook’s Illustrated. Until now, it had become the replacement recipe.
This week, Sabrina and Alexander, of Cooking with the Kids, chose the Jalapeño Cornbread recipe for our Barefoot Blogging challenge. Ina’s version has a really different texture than most cornbread, and is rich with cheese, jalapeños, and green onions, so it doesn’t really need extra butter. But, if it did, it wouldn’t fall apart like other cornbreads. We liked that feature. And, what’s more, the leftover bread didn’t dry out the next day. It was still nice and moist and tasty.
Original cornbread would still be my choice for stuffing-related dishes, but this new version wins hands down for taste as a side dish.
4 comments:
You are right about the bread being great the next day. It wasn't dried out and hard like some recipes are. So glad you enjoyed it!
I am very curious to see your method for making next weeks pudding for the TWD - will you be using the processor or do you have a faster, one pan method?
Since you say it's still great the next day...I'm going to go have it for breakfast right now! That should help my diet :)
So glad it holds overnight well and is not super-crumbly...can't wait to try them!
it was definitely great the next day! Yours looks delicious! Great job!
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