Best 2 Barefoot Contessa Cornbread Recipes

If you're looking for a delicious and easy-to-make cornbread recipe, you've come to the right place. The Barefoot Contessa's cornbread is a classic Southern dish that is perfect for any occasion. With its sweet and savory flavor, it's sure to be a hit with everyone at your table. It's a moist and flavorful cornbread that's perfect for any meal. Whether you're serving it with a hearty soup or stew or simply enjoying it as a snack, this cornbread is sure to please.

Let's cook with our recipes!

INA GARTEN'S JALAPENO CHEDDAR CORNBREAD (BAREFOOT CONTESSA)

Ina Garten's Jalapeno Cheddar Cornbread (Barefoot Contessa) image

My mother-in-law was missing part of this recipe (she came in late on the show) so she had me track it down and I'm posting it in case anyone else goes looking.

Provided by Marla Swoffer

Categories Breads

Time 1h

Yield 1 pan

Number Of Ingredients 11

Ingredients

3 cups plain 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 lb unsalted butter, Melted (Plus Extra To Grease The Pan)
8 ounces aged extra-sharp cheddar cheese, Grated, Divided
1/3 cup scallion, Chopped (White And Green Parts, Plus Extra For Garnish, 3 Scallions)
3 tablespoons fresh jalapenos, Seeded And Minced

Steps:

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 F.
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.

CHEDDAR DILL CORNBREAD (INA GARTEN) ( BAREFOOT CONTESSA)

Cheddar Dill Cornbread (Ina Garten) ( Barefoot Contessa) image

A recipe from Ina Garten the Barefoot Contessa from the Food Network. I watched the show and had to save this recipe for safekeeping as it looks like the perfect accompaniment to soup, salad, meat or poultry dishes. It is less harsh than her jalepeno version. It looks great. It was on her Potluck episode in which she makes this and takes it to a friend. Prep time includes letting it sit at room temp per her instructions. Yum. Enjoy. ChefDLH

Provided by ChefDLH

Categories Quick Breads

Time 1h5m

Yield 1 piece of cornbread, 12 serving(s)

Number Of Ingredients 10

Ingredients

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 lb unsalted butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp white cheddar cheese, grated, divided
1 cup minced fresh dill

Steps:

Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In 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 and the dill, and allow the mixture to sit at room temperature for 20 minutes.
Meanwhile, preheat the oven to 350 degrees F. 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.
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.

Tips:

Choose the right cornmeal: Look for finely ground cornmeal, also known as corn flour, to achieve a smooth, tender texture in your cornbread.
Use buttermilk for a tangy flavor: Buttermilk reacts with the baking soda to create a light and fluffy cornbread. If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
Don't overmix the batter: Overmixing can result in a tough, dense cornbread. Mix the batter just until the ingredients are combined.
Use a hot skillet: A hot skillet will help create a crispy crust on your cornbread. Make sure the skillet is well-greased before adding the batter.
Bake in a preheated oven: A preheated oven will help ensure that your cornbread cooks evenly.
Let the cornbread cool before serving: This will allow the flavors to develop and the cornbread to firm up.

Conclusion:

Ina Garten's Barefoot Contessa Cornbread is a delicious and versatile side dish that can be enjoyed with a variety of meals. Whether you're serving it with chili, soup, or simply slathered in butter, this cornbread is sure to be a hit. With its moist, tender crumb and slightly sweet flavor, it's the perfect comfort food for any occasion. Her cornbread recipe combines simple ingredients with a few key techniques to create a truly special dish. By using finely ground cornmeal, buttermilk, and a hot skillet, you can achieve a cornbread that is both light and fluffy with a crispy crust. And by letting the cornbread cool before serving, you allow the flavors to develop and the texture to firm up. So next time you're looking for a side dish that is both delicious and easy to make, give Ina Garten's Barefoot Contessa Cornbread a try. You won't be disappointed!