Finally, finally, finally!
I’ve been waiting for a while to make these babies. I mean, who wouldn’t want to eat something that’s slightly spicy, slightly cheesy, and easy to hold in the palm of your hand.
Anyway, it had been a while since the last meeting of the Northern Virginia Dinner Club. We’re really not a club, just a small grouping of friends who get together for dinner every-so-often. We plan menus and cook the food and then congregate at one of our homes. Since some of our group hadn’t seen the new home of others in our group, we decided to meet up there.
We had a similar thing while living in DC, but no one’s apartment was large enough to house the group. We always ended up somewhere that served tater tots (ask Sumo which restaurant had the best ones).
Anyway, getting back to the main topic. The menu for this meeting was set: Southwestern Comfort. …chili, chips, salsa, and…drumroll please…Cheesy-Jalapeno Cornbread.
The chili was delicious, the chips and salsa were wonderful and my cornbread – I think it turned out pretty well.
Here’s the recipe, taken from southernfood.about.com
1 c. yellow cornmeal
1 c. flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
4 tbsp sugar
Dash of cayenne pepper
1/4 c. chopped jalapeno
1 c. shredded sharp cheddar cheese
1 c. canned corn; drained
8 oz. sour cream
3/4 c. milk
1 egg; beaten
4 tbsp melted butter
1.Coat skillet with vegetable oil and set aside. Heat oven to 400.
2. In a large bowl, mix together cornmeal, flour, baking powder, baking soda, salt, sugar, cayenne, jalapeno, cheese, and corn.
3. When oven is preheated, add skillet to warm.
4. Whisk together sour cream, milk, egg, and butter. Stir into dry ingredients. Spoon into the hot, greased, skillet.
5. Bake for 25-30 minutes. Cool in the pan, on a baking rack. Cut into squares or wedges, unless you have a super sweet cornbread pan like me. :)