Tag Archives: Cornbread

July 2, 2012 · 3:30 am

Pepper Humor

Baaaaaaaaaaaaaaaaaaaaaaaaaaah get it?! Here is my recipe for jalapeno goat cheese corn bread. It is delish, despite the fact that when I make it I have to wear gloves and/or use a fork and knife to chop the pepper since I have such a serious allergy to raw jalapeno. It’s funny, but it’s also true.

On the menu:
Jalapeno goat cheese corn bread

1 cup flour
1 cup yellow cornmeal
2/3 cup white sugar
1 tsp salt
3 1/2 tsp baking powder
1 egg
1 cup milk
1/3 cup vegetable oil
1 jalapeno, seeds removed and finely diced (you can use more depending on how spicy you want this… I’m quite the pansy)
1/2 cup goat cheese, crumbled

Preheat the oven to 400 degrees. Grease a 9-in round cake pan.

In a large bowl, whisk together the flour, cornmeal, sugar, salt, and baking powder. Add egg, milk, and oil and combine well until completely blended. Add jalapeno and goat cheese and fold in just until incorporated. Pour into greased pan.

Bake for 20 – 25 minutes or until the cake springs back to form when you press it.

Note: I made this with chili in the winter , but this bread would be divine alongside some fish tacos or scallop ceviche in the summertime, too.

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October 17, 2011 · 2:30 am

Warm Me Up, I’m Chili

Beef and bean chili with coleslaw, jalapeno goat cheese cornbread, and pulled pork

Fall is by far my favorite season. Sweaters, boots, crispy apples, baked goods, pumpkins, leaves changing colors… hand me a Hudson Bay blanket and point me to the nearest easy chair, kids. It’s all I’ll ever need in this world.

Cue today’s Fall Football meal. I wanted to make something that would warm the bellies of the boys in my life, but also allow me to watch the games all day without standing over the stove for 6 hours straight. For the next few days I’ll be posting each individual recipe from this meal because they all turned out SO well. And by Friday you’ll be ready to make it all for your own football party on Sunday.

Beef and Bean Chili
Adapted from Epicurious.com
Serves 8

1 Tbsp olive oil
2 large onions, chopped
8 cloves garlic, chopped
1 jalapeno, seeds removed and chopped*
2 1/2 lbs ground beef
1/4 cup chili powder
1 tsp sweet paprika
1 tsp cinnamon
1 28-ounce can tomatoes, diced
2 15.25-ounce cans kidney beans. drained
14 ounces beef broth

Heat olive oil over medium/high heat in a large pot. Add onion and saute for around 6 minutes. Add jalapeno and garlic and saute for 1 minutes. Add ground beef and cook until the meat is browned. Add chili powder, paprika, and cinnamon, then mix in tomatoes with juices, kidney beans, and beef broth. Bring heat up to a boil. Reduce heat to a simmer and let chili simmer for 45 minutes. Add salt and pepper to taste.

Serve chili in bowls with shredded cheese, sour cream, and/or chives.

*I used one jalapeno because I’m not a huge fan of spicy food. If you love spicy, you can add 3 jalapenos chopped with seeds.

Recipes for jalapeno goat cheese cornbread and coleslaw coming soon!

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