Friday, November 10, 2023

Chili night

 


Chili Season!
I love Summer,
But, I look forward to this comforting bowl of soup 
right when the temperature goes down.

We made this a lot of times and there's really no way of messing it up.
You can make is however you want it
And put toppings you love!








RECIPE HERE






We made a different side this time.

Hubby was craving for some Jalapeño Cornbread so we gave it a try.



Jalapeño Cheddar Cornbread

Ingredients

  • 2 large eggs, whisked
  • ¼ cup vegetable oil
  • 1 cup buttermilk
  • 1 cup cornmeal
  • ½ cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  •  cups sharp cheddar cheese, shredded
  • 1 cup corn kernels
  • ½ white onion, diced
  • 2 medium jalapeno peppers, seeded and diced (approximately ½ cup)

Instructions

  • Place a greased 8-inch cast-iron skillet into a cold oven. Preheat the oven to 350°F, allowing the skillet to heat up with the oven.
  • In a medium bowl, combine eggs, oil, buttermilk, and cornmeal. Set aside.
  • In a separate bowl combine flour, baking powder, baking soda, salt, and garlic powder. Whisk together until combined.
  • Pour the egg mixture into the flour mixture and mix until well combined.
  • Fold in cheese, corn, onion, and jalapeños.
  • Carefully remove the skillet from the oven. Pour the batter into the hot skillet.
  • Bake 45-50 minutes, or until golden brown. (An inserted toothpick should come out clean or with a few dry crumbs.)
  • Let the cornbread cool for about 20 minutes before cutting and serving.




It was a perfect side for Chili.
What's your favorite side?






Enjoy!

xo



No comments:

Post a Comment