First thing first let us send a big thanks to the fine men who attended this weekend's Culinary Bootcamp Just For Men! This weekend's bootcamp was a wonderful success filled with great food and a lot of laughs. Chef Judy Wood of "Meez: Fast Home Cuisine" instructed this all day event and the results were enough to make our staff salivate. On the menu we had a spicy roast chicken soup with jalapeno corn bread, braised beef & barley soup, sage stuffed pork chops, chicken & roasted butternut squash stew, seared halibut with corn salsa, and last but certainly not least a strawberry frangipane tart. After this amazing feast paired with some beautiful wines from our friends at Metrovino, we were all ready for a good nap! What a fantastic way to spend a Sunday! One of the highlights for this Cookbooker was the jalapeno corn bread. Not only was this recipe delicious, but also easy to make. Infact, I gave it a go myself the next day for 3 hungry men and it turned out exceptionally well. I especially like this recipe because it tastes great when served hot or cold, and in light of picnic season quickly approaching, I thought I should share it with all of you! We hope you enjoy it as much as we have.
Jalapeno Cornbread
1 c. yellow cornmeal
1 T. baking powder
1/2 t. salt
1⁄4 c. butter, melted
2 eggs, lightly beaten
1 c. sour cream or yogurt
2 c. corn
1 c. cream
1 fresh jalapeno chile, seeded and finely chopped or 1 (4-ounce) can green
chiles
2 c. sharp cheddar cheese, grated
Preheat the oven to 350°.
Mix the cornmeal, baking powder, salt together.
In a blender place the corn and cream and blend until smooth. Place it into another bowl and mix in the melted butter, eggs, sour cream, chiles, and 1 1/4 cups of the cheese.
Add the dry and mix all ingredients thoroughly.
Generously butter a casserole or, 9 by 9-inch baking dish, or 10-inch heavy skillet. Spoon in the cornbread batter.
Sprinkle the top with the remaining 3/4 cup cheese. Bake for 45 to 55 minutes, until the cornbread turns golden and smells wonderful.
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