So Thursday night was a fun and exhausting night for me.  I made three batches of cornbread… yeah … cornbread, for a cooking competition at work the next day.  I have to say, I can not make cornbread for a while.  I mean… three batches is not a lot, but when you’ve never made it before and you have only a short time to make it, ick… It did turn out well though.  I had two other competitors and lets just say, to make the story short, I won! :)  $25 Visa gift card!  Yay I was so nervous and so happy to win.  I was shaking!  REALLY!   I totally was shaking and couldnt eat until I found out.  Ha!  But it was so much fun.

Heres the winning recipe from my good friend Ina Garten.  Without her help, I dont think I could of done it!  So this gift card is really a prize for the both of us! 🙂

Copyright 2006, Barefoot Contessa at Home, All Rights Reserved

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.

The recipe calls for a 9×13 inc pan but I used muffin pan instead… but whatever you choose! 

Enjoy!

Picture to come later