Let the holiday festivities begin
Since my sister and I are going to heading back to Manila in a few days, we decided to throw a very early Christmas Dinner to celebrate Christmas with our family here in San Francisco. With the weather getting colder and colder everyday, there wasn't a more perfect time but to have chili.
So while Car took care of the main dish, I decided to start a day early and whipped up some Jalapeño Cheddar Cornbread to go perfectly with the chili. Of course I opted to start a day early so that just in case this recipe didn't work out, I had enough time to head out and buy cornbread.
JALAPEÑO CHEDDAR CORNBREAD
INGREDIENTS:
3 cups all purpose flour
1 cup yellow cornmeal
1/2 cup sugar
2 tbsp baking powder
2 tsp salt
2 cups milk
3 eggs
2 sticks unsalted butter, melted
8 ounces sharp cheddar, grated
1/3 cup chopped scallions
4 tbsp jalapeños, minced and seeded
1 can whole corn kernels
METHOD:
-place all the dry ingredients in a bowl and mix together until incorporated
-place milk, eggs, and melted butter in a seperate bowl. Mix until combined thoroughly
-slowly incorporate wet mixture into the dry mixture
-fold mixture together just until it is lump free. Do not over mix!
-toss in the cheese, corn, and jalapeños into the bowl
-fold in until incorporated
-pour batter into a greased 9 by 13 by 2 inch pan and bake in a preheated 350F oven for 35 to 40 minutes
and I'm all set for tomorrow!
Miks