The first Late Night Baking Party on Nina’s Cooking Journey was a huge success! There were submissions from several bloggers and NCJ Peeps and I cannot thank you all enough for joining me in this weird experiment of mine. All the recipes looked amazing and I can’t wait to try some of them myself. I even Ustreamed during the party and got to know some of you all a little better and hopefully you got to know me. I will definitely be hosting another party so if you have any ideas for a fun virtual party please let me know! I wasn’t able to share all of the posts but here are some of the recipes from some of my favorite blogger friends. Feel free to check out a few more posts from NCJ Peeps on my Facebook Page. A big thanks to you all…you rock!
Banana Pumpkin Nutella Bread from Christine’s Kitchen Chronicles
Old Fashioned Apple Crisp with Caramel Sauce from Noshing with the Nolads
Strawberry Cheesecake Cupcakes from Tortillas and Honey
Maple Bacon Busciuts from Dixie Chik Cooks
Chickpea Chocolate Cupcakes from I Breath…I’m Hungry
Apple Spice Cake from Cooking with Elise
And finally, my contribution Cheddar Chive Cornbread. My mom makes THE BEST cornbread from scratch and usually doesn’t deviate from her recipe. So I was extremely surprised when she put this on the dinner table one night. I thought it would be perfect with the Spicy Chili I made the other week and I was right. It adds a Tex-Mex feel to a traditional southern dish.
1¼ cups all-purpose flour
1 cup plus 3 tbsp yellow cornmeal
3 tbsp plus 2 tsp sugar
1 tbsp plus 1 tsp baking powder
1¼ tsp salt
2 large eggs
1 tbsp light corn syrup
1¼ cups buttermilk
¾ cup unsalted butter (1½ sticks), melted over low heat and set aside
½ cup sliced scallions (about ¼ inch wide)
4 oz. sharp yellow cheddar, shredded (use more if you prefer)
Preheat oven to 400 degrees.
In a medium-size mixing bowl, whisk together dry ingredients. Using a separate medium-size bowl, whisk together wet ingredients. Slowly add wet ingredients to dry ingredients, whisking well to combine. Add melted butter to the batter, stirring slowly to incorporate. Finish by folding in chopped scallions and cheddar cheese.
Grease a 9-inch cast-iron skillet with 1 tablespoon of butter and then pour in batter. Bake until edges are a little crispy and top is golden brown, about 60 minutes.
Remove from oven and place skillet on a cooling rack. The cast iron retains its heat and will continue to cook the cornbread. Let cool a bit before serving to allow the cornbread to set.
Recipe adapted from Garden & Gun