This is a picture of the cornbread batter. It was so thick. I was sure something was wrong with it but it was fine. We couldn't find jalapenos at Central Market so we ended up using Serrano peepers. Those are much hotter so we used less than what Ina said to use. The cornbread is really good and different than the dry, boring cornbread that you usually get.
Here is a picture of the soup in our Apilco lions head bowls that I have been wanting to use! We also used our Spode Delamere plates that I love and they are perfect to use in the Fall!
RAR and I went to Smith and Hawkens yesterday and she bought me this woven tray that I saw and loved last year but never got. It's a blurry picture but I didn't take another. I'm excited about all of the things I can do with it!
The soup was delicious as was the cornbread! I would definitely make both again. RAR had made the cornbread several times and I swear that mine wasn't as good as hers. If I made the soup again I would try making it without the bacon to be on the healthier side. Even though it was in the high 70's and low 80's all day it was a delicious dinner for a Fall night! Thank you Ina and thank you Martha!
3 strips (3 ounces) bacon, cut into 1/2-inch pieces
1 large onion, chopped
3 medium carrots, peeled, halved lengthwise, and cut into 1/4-inch half-moons
3 garlic cloves, minced
2 tablespoons tomato paste
1 1/2 cups lentils, picked over and rinsed
1/2 teaspoon dried thyme
2 cans (14 1/2 ounces each) reduced-sodium chicken broth (3 1/2 cups)
1 tablespoon red-wine vinegar
Coarse salt and freshly ground pepper
In a Dutch oven (or other 5-quart pot with a tight-fitting lid), cook bacon over medium-low heat until browned and crisp, 8 to 10 minutes. Pour off all but 1 tablespoon fat.
Add onion and carrots; cook until softened, about 5 minutes. Stir in garlic, and cook until fragrant, about 30 seconds. Stir in tomato paste, and cook 1 minute.
Add lentils, thyme, broth, and 2 cups water. Bring to a boil; reduce to a simmer. Cover; cook until lentils are tender, 30 to 45 minutes.
Stir in vinegar, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Serve immediately.Note: If you prefer to leave out the bacon, skip step 1, and cook the onions and carrots in 1 tablespoon olive oil.
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 over mix! 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.