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🔥🌽 Let’s turn up the heat — just a little! 🌽🔥 Join me LIVE as I bake Ina Garten’s Jalapeño Cheddar Cornbread, a warm, cheesy twist on classic cornbread with just the right amount of heat! This savory bake is the perfect cozy side for chili (my preference), soup, or barbecue season. It’s buttery, cheesy, and has just enough jalapeño kick to keep things interesting. If you’ve never baked savory cornbread before, this is the perfect place to start! 🌽 In this livestream, I’ll walk you through: ~ How to prep jalapeños safely ~ The best cheddar to use for a rich, melty texture ~ How to mix cornbread batter so it stays tender, not tough ~ How to tell when cornbread is done baking ~ Friendly Q&A, baking chat, and little tricks I use along the way 🌽 Bake Along With Me ~ Grab the recipe here: https://barefootcontessa.com/recipes/... ~ Have your ingredients prepped before we go live, and you’ll be ready to pop yours in the oven while I show you how it’s done! Whether you love a little spice or you’re just here for the cheese, this livestream will be cozy, flavorful, and full of good smells. 🔔 Want more? Subscribe and hit the bell so you’ll get notified for future livestreams (pies, tarts, sweets, and more!). Follow me - / virginiaceloria Ingredients in Grams 360g (3 cups) all-purpose flour 144g (1 cup) yellow cornmeal 50g (1/4) cup sugar 2 tablespoons baking powder 2 teaspoons kosher salt 454g (2 cups) milk 3 extra-large eggs, lightly beaten 226g (1/2 pound or 2 sticks) unsalted butter, melted, plus extra to grease the pan 228g (8 ounces) aged extra-sharp Cheddar, grated, divided 21g (1/3 cup) chopped scallions, white and green parts, plus extra for garnish (about 3 scallions) 3 tablespoons seeded and minced fresh jalapeño peppers (2 to 3 peppers) IMPORTANT: Internal temperature of the cornbread should reach between 195-200 degrees MUSIC Music from #Uppbeat (free for Creators!) License code: PTN7UDZV9TFCVGKR