Jalapeno Cornbread Recipe
- 2 cups corn meal
- 1/3 cup butter or bacon fat (I have only used butter so far)
- 1/2 tablespoon salt
- 1 tablespoon sugar
- 2 eggs
- 1/2 teaspoon baking soda
- 3/4 cup buttermilk or milk
- 1 small can (8 ounces) cream-style corn
- 1 can chopped green chile peppers (4 oz)
- 3 or 4 fresh jalapenos chopped into large bite sized pieces (remove the seeds they're too hot…or not if you like hot)
- 1 cup of shredded cheddar cheese
Preheat oven to 450°. Mix corn meal, butter, salt, sugar, eggs, soda and milk. Add corn and peppers. Pour half of mixture in large, greased 9-inch pan. Put half of grated cheese over batter. Spoon remaining batter into skillet or pan and top with remaining cheese. Bake at 450° for 25 minutes.
If I am not mistaken, I am pretty sure this recipe came from kandl. I made it yesterday and it paired well with the White Chil recipe that follows. The White Chil recipe is pretty mild. I sauted a couple of jalapenos and served with Tabasco's green sauce.
White Chili
Ingredients
- 1 pound ground pork
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 green pepper, chopped
- 5 cloves garlic, chopped
- 2 (4 ounce) cans diced green chilies
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 2 cups chicken broth
- 1 (14.5 ounce) can great Northern beans, do not drain
- 2 cups shredded Monterey Jack cheese
Instructions
· Cook and drain the pork.
· In a large stockpot, sauté onions and garlic in olive oil until transparent. Stir in the chilies, cumin, and oregano. Cook and stir 2 to 3 minutes more. Add broth, pork, and beans; bring to a boil. Reduce the heat to a simmer, and cook uncovered for 20 minutes.
· Remove from heat, and stir in the cheese until melted. (I skipped this step, served the chili over the cornbread and sprinkled some cheese on top.)