Cheddar-Jalapeño Cornbread

Cheddar-Jalapeño Cornbread

Karri Perry: Blue Ribbon Kitchen

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2/3 cup corn meal

1 cup buttermilk 

2 large eggs-beaten

1/2 cup packed brown sugar

1/2 cup vegetable oil

1/2 cup medium/mild deli-style jarred jalapeños-chopped

1-2 Tablespoons jalapeño juice

1 generous cup shredded cheddar cheese

2 Tablespoons butter for skillet

This cornbread can be made in a  buttered 10-12 inch cast iron skillet or in a buttered 8x8 casserole dish.  

Heat oven to 375 degrees.  Melt butter in the skillet or casserole dish, set aside.

In a medium mixing bowl add the flour, salt, baking powder and baking soda, stir.  Set aside.

In a second medium bowl, add the corn meal, and the buttermilk-stir to moisten.

Add the sugar, eggs, and the oil, stir to combine.  

Fold in the chopped jalapeños, and 1-2 tablespoons of jalapeño juice.

Add the wet mixture to the flour mixture.  Mix gently, to combine.  

Fold in the cheddar cheese.  

Pour the cornbread batter into the buttered prepared dish or skillet.

Bake on the middle rack of a preheated 375 oven for 25 minutes (for cast iron skillet) or 28-32 minutes (for casserole dish) bake until the top is browned and golden.  To check bread, make sure a toothpick comes out cleanly from the center.

Tex-Mex Chili

 

Tex-Mex Chili

Karri Perry: Blue Ribbon Kitchen

1- 15 ounce can kidney beans in mild chili sauce (Bush’s brand)

1- 15 ounce can dark red kidney beans in mild chili sauce (Bush’s brand)

1- 15 ounce can black beans drained

2- 15 ounce cans crushed tomatoes (Red Gold brand)

1- 15 ounce can diced fire-roasted tomatoes

1- 7 ounce can chipotle chilies in adobo sauce (will use 1/2 of can) (Empasa brand)

1 pound ground beef (80/20)

1/2 pound bulk sausage 

1- 12 ounce bag frozen corn

Spices:

2 Tablespoons chili powder

2 teaspoons ground cumin 

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon paprika 

1 teaspoon onion powder

In a large pot on the stovetop, brown the ground beef and bulk sausage together over medium heat.

Using 1/2 of the chilies in adobo sauce, rough chop the chilies and sauce, add to the cooked meat. Stir.

(Reserve the second half of chilies in a zip-top bag, place in the freezer for a later use—add to taco meat, or enchilada filling for extra flavor)

Add all of the spices to the pot, stirring to combine.

Add the crushed tomatoes, fire-roasted diced tomatoes, chili beans in sauce, drained black beans and corn.

Add 1 cup of water.  

Stir to combine. 

Bring the chili to a boil, then reduce to a simmer, continue to simmer for 30-45 minutes on medium-low heat, stirring occasionally.

Before serving, add additional salt and pepper to taste.

Serve with shredded cheese, corn chips, diced avocado, sour cream or cheddar-jalapeño cornbread.