#cheddar corn and jalapeño cornbread

[brunchbinch]

Cheddar, corn, and jalapeño cast-iron cornbread

[rat-hand]

[kimyoonmiauthor]

Jalapeño Creamed Corn Cheddar Cheese Corn Bread

Writing this recipe because I can never seem to find the cornbread recipe of my dreams out on the internet and so I habitually forget ingredients I want to include. I want it to be cakey, cheesy, tangy from the buttermilk, spicy, with a kick of real corn, but that little bit of sweetness from the honey, but nothing like that exists except apparently in my imagination.

This is mildly spicy, unless you add the fresh jalapeno and then it's what people would call, not white people safe.

Dry Ingredients

1 cup yellow cornmeal

1 cup all purpose flour

1 tablespoon sea salt

2 tsp baking powder

2 tsp baking soda

Wet Ingredients

1 can (14.75 oz) of creamed corn, drained (Or 1 ear of corn if fresh)

1 small canned 4 oz jalapeno, drained

1 fresh jalapeno (optional) for extra spice

1 1/2 cups of sharp cheddar cheese, shredded

1 cup buttermilk

3 tbsps of coconut oil or butter

1/4 cup honey

2 large eggs

optional: 2 strips of crumpled bacon

9"x9" baking tray. I tried a loaf pan, but it's harder to bake evenly.

Mix dry ingredients together.

Mix wet ingredients together.

Mix wet and dry ingredients together.

Preheat oven to 375 F

Cook for 30-40 minutes. (Check at 30 minutes and then again at 40 with a toothpick.)

[allwaysfull]

Margaritaville | Carlo Sernaglia and Julia Turshen

Breakfast

Pineapple and Coconut Milk Smoothie

Key Lime Yogurt with Graham Cracker Granola

Baked Boatmeal Squares with Blueberries and Coconut

Huevos Rancheros

Key West Omlet

Key Lime Hollandaise

South Florida Eggs Benedict

Spicy Breakfast Quesadillas

Triple B (Buttermilk, Blueberry and Banana) Pancakes

Best-Ever French Toast

Our Breakfast Potatoes

Appetizers

Volcano Nachos

Warm Asiago Crab Dip

Grilled Oysters with Tarragon Butter

Peel-and-Eat Shrimp

Mustard Sauce

Drunken Shrimp Skillet

Lava Lava Shrimp

Conch Fritters with Calypso Sauce

Spanish Octopus Salad

JWB Crab and Quinoa Cakes with Curry Kale Slaw

Crispy Calamari with Peppadews and Lemon Aioli

Fried Oysters with Creamed Spinach

Lionfish Carpaccio

A Day on a Boat

Kusshi Oysters with Granny Smith, Cucumber, and Mint Granita

Veracruz Seafood Cocktail

Tuna Poke with Plantain Chips

Paradise Ceviche

Belizean Shrimp Ceviche

Pimiento Cheese Hushpuppies

Crispy Eggplant and Goat Cheese Stuffed Piquillo Peppers

Fried Baby Artichokes with Remoulade

Tostones with Mojo Sauce

Hollywood Burrata with Grated Tomato Dressing

Jalapeño Deviled Eggs with Pickled Mustard Seeds

Cajun Chicken Quesadilla (Blackening Seasoning)

Spicy Buffalo Chicken Wings with Buttermilk Blue Cheese Dressing

Sweet Chile Chicken Wings

Salads and Soups

JWB Caesar Salad with Sourdough Croutons

JWB House Salad with Cashew Dressing

Little Gem Wedge Salad

Avocado and Papaya Salad with Spicy Lime Dressing

Quinoa and Mango Salad with Seared Tuna

Fried Green Tomato Salad with Salsa Verde and Quesp Fresco

Andalusian Gazpacho

Luxurious Lobster Bisque (Lobster Stock)

Bahamian Conch Chowder

Chicken and Corn Chupe

Burgers, Sandwiches and Hot Dogs

Cheeseburgers in Paradise with Paradise Island Dressing

Black-and-Blue Burgers

Turkey Burgers with Cheddar and Barbecue Aioli

JWB Surf’n’Turf Burgers

Ultimate Veggie Burgers

Grilled Flank Steak Sandwiches with Horseradish Sauce

Cuban Meat Loaf Survival Sandwiches

A Day on The Beach

Tailgate Muffuletta for a Crowd

Beach Club Sandwich

New Orleans Fried Oyster Po’Boys

Delta Fried Catfish Reubens

Blackened Fish Sandwiches (Jalapeño Tarter Sauce)

JWB Lobster Rolls

Aloha Hot Dogs

Own-Damn-Fault Hot Dogs

Blackened Chili Dogs

Main Dishes

Best-Every Chili (alt: vegan version)

Margaritaville Family Recipe Cuban Meat Loaf

Veal Saltimbocca Pockets

Prime Sirloin Oscar

Steak au Poivre

Summer Grill Surf’n’Turf

Grilled Skirt Steaks with Carlo’s Chimichurri

Slow Cooker Pork Should with LandShark and Cola

Chicken Enchiladas with Salsa Verde, Smoked Ancho, Pasilla Sauce

Chicken Tinga

Jerk Chicken

Buttermilk Fried Chicken with Country Gravy

Shrimp Mofongo al Ajillo

Spear Fishing with Carlo

Outside-Optional Cajun Clambake

Sardinian Seafood Stew

Pan-Seared Halibut with Artichoke Ragout

Seared Grouper with Fresh Mango Salsa

Crispy Sicilian-Style Pounded Tuna Steaks

Coho Salmon in Lemongrass-Miso Broth

Salt-Crusted Whole Snapper

LandShark Beer-Battered Fish

Seafood Mac and Cheese

Lobster Pasta

Paella del Mar

Jimmy’s Jammin’Jambalaya

Baby Back Ribs with Guava Barbecue Sauce

Pizza à la Minute

Side Dishes

Pico de Gallo

Guacamole

Cilantro-Lime Coleslaw

Crispy Brussels Sprouts

Yukon Gold Loaded Mashed Potatoes

Spicy Red Onion Rings

Livin’ Floridays

Lobster Hash Browns with Jalapeño Cheese

JWB Creamed Spinach

Oven Fries

Fajita Black Beans

Island Rice Pilaf

Creamy Spinach and Cheese Grits

Skillet Cornbread with Honey Butter

Grilled Corn with Lime Butter

Pickled Jalapeño Mac and Cheese

Dessert

Baked Florida

Key Lime Pie

Banana Cream Pie with Caramel Rum Sauce

Coconut Tres Leches Cake

Island Rum Cake

Strawberry Sponge Cake Shortcake

Frozen Mango Cheesecake

Crispy Bananarama

Chocolate-Bourbon Croissant Bread Pudding

S’mores Nachos with Warm Chocolate Sauce

Drinks

Brunch Rum Punch

Perfect Bloody Marias

LandShark Micheladas

Incommunicado

Jimmy’s Perfect Margarita

Frozen Paradise Palomas

5 o’Clock Somewhere

Red Wine and Cherry Sangria

Cucumber and Mint Coolers

Watermelon Pink Lemonade

[roywoodstoronto]

Elevating the BBQ Chicken Sandwich: A Curated Selection of Accompanying Sides

The BBQ Chicken Sandwich stands as a quintessential favorite, renowned for its smoky undertones and satisfying textures. Whether gracing a summer barbecue or a relaxed lunch setting, the selection of appropriate side dishes can elevate this classic meal from merely enjoyable to truly exceptional. This discourse explores an array of side accompaniments meticulously chosen to enhance and complement the robust flavors of a BBQ chicken sandwich, ensuring a comprehensive and delightful culinary experience.

Quintessential Pairings for a Classic Dish

Certain traditional sides are instantly evoked when one considers the BBQ chicken sandwich. These staples not only augment the sandwich's flavors but introduce a delightful contrast in textures that enriches the overall dining experience.

Coleslaw: The crisp, creamy attributes of coleslaw provide a refreshing counterbalance to the tender succulence of the BBQ Chicken Sandwich. Its tartness effectively slices through the richness of the barbecue sauce, offering a palate-cleansing effect with each bite.

French Fries: A ubiquitous presence at any barbecue, crispy French fries serve as the ideal salty complement to your sandwich. For those seeking a milder sweetness to counteract the smoky barbecue, sweet potato fries offer a delectable alternative.

Pickle Spears: The acerbic zest of pickled cucumbers complements the profound, smoky notes inherent in BBQ sauce. Their crisp texture introduces an additional layer to the meal, enhancing the tactile enjoyment.

Nutritious and Wholesome Complements

For those aiming to maintain a dietary balance, numerous lighter side options exist that harmonize beautifully with a BBQ chicken sandwich, ensuring the meal remains substantial yet not overly indulgent.

Grilled Vegetables: An assortment of grilled vegetables, such as bell peppers, zucchini, and asparagus, imparts a smoky depth that mirrors the barbecue theme. A simple drizzle of olive oil and a dash of salt before grilling can transform these vegetables into a simple yet profound side.

Corn on the Cob: Sweet corn, a staple of barbecue cuisine, offers a juicy crunch that acts as a perfect foil to the sandwich. Enhance with a brush of melted butter and a pinch of salt, or elevate it with inventive toppings like Parmesan or a zest of lime and chili powder.

Garden Salad: A fresh garden salad with mixed greens, cherry tomatoes, and cucumbers, dressed in your favorite vinaigrette, introduces a crisp freshness that counterbalances the sandwich’s richness, injecting a burst of lightness into the meal.

Innovative Twists on Conventional Favorites

For culinary enthusiasts who relish creative experimentation, reimagining traditional sides presents an exciting challenge to uncover new pairing favorites for the BBQ Chicken Sandwich.

Loaded Baked Potato Salad: This creative variant merges the comforting essence of a loaded baked potato—complete with sour cream, chives, bacon bits, and cheddar cheese—with the structured form of traditional potato salad. This robust side dish supports the sandwich's hearty flavors with each creamy forkful.

Macaroni and Cheese: Offering a sumptuously indulgent side, creamy macaroni and cheese, especially when made with smoked cheeses, can mirror the smokiness of the BBQ sauce, creating a rich, cohesive flavor profile.

Jalapeño Cornbread: Introduce a spicy element with slices of jalapeño cornbread. The combination of spicy peppers and sweet cornbread provides a complex companion to the savory notes of the sandwich, enhancing the meal’s depth and intrigue.

Conclusion

Selecting the ideal sides to accompany your BBQ chicken Sandwich can transform a straightforward meal into a gastronomic celebration. Whether adhering to traditional combinations like coleslaw and French fries or opting for lighter choices such as grilled vegetables, the objective is to balance flavors and textures to suitably complement the central element—the BBQ Chicken Sandwich. By exploring these side dishes, you can craft a harmonious and satisfying meal that tantalizes all the senses.

[rickchung]

H2 Kitchen & Bar x The Westin Bayshore x Coal Harbour.

"Tin Can Nachos": fully-loaded with corn tortillas, melty cheese blend, scallions, black beans, jalapeños, pico de gallo, salsa, sour cream, and guacamole.

"Date Night Meat Sweats": smoked brisket, pulled pork, half rack of St. Louis ribs, cornbread, buttermilk red-skinned mash potatoes, kale slaw, and market vegetables.

Waffle fries.

"H2 Backyard Tartate": smoked beef tenderloin, shredded lettuce, aged white cheddar, sesame tuille, and potato chips.

[theburgerlist]

𝙂𝙞𝙛𝙩𝙚𝙙 🥩 If you can get down to @thenightowlfp for dinner this week before it closes on Sunday evening then you need to do it. @thenaughtycornerdeli are just about to finish a very short run there and you HAVE to try out the menu. Dessy is an amazing chef and he’s done comfort food VERY well. It’s definitely one of those meals that I will specifically remember and point out. His Coq Au Wings are coated in a delicious red wine & bacon ketchup, which has got that deep and rich red wine jus taste that you’d have with beef, then topped with bacon crumb and crispy shallots. The cornbread was the best I’ve had, perfect amount of sweetness, stuffed with sweet corn, smothered in a popcorn and jalapeño butter. The Mac & Cheese uses a mix of cheddar, mascarpone, bechamel and mozzarella, so you know you’re getting an actual cheesy dish, complete with cheese pull. The Oyster Mushroom “Fried Chicken” is a vegan dish which could easily replace the real thing for me. Rub My Pork Belly has huge portions of pork belly coated in Dessys own rub, smoked and then finished on the grill. You can also upgrade it to be deep fried. The meat pulled apart so easily, it was beautiful. Then the desserts, which I swear were made for me. The Cherry Paratha Pie and Vegan Cherry Creme Brûlée, both had cherries that had the perfect mix of sour and sweet. You’ve only got 4 days left to catch @thenaughtycornerdeli at @thenightowlfp, but after that you’ll find him at The Green Man in Bristol with @circumstancedistillery on 31st July, and The Great Northern in St Albans, 17th-23rd August. . . . . . #porkbelly #oystermushrooms #cornbread #macandcheese #macncheese #finsburypark #london #londonfood #londoneats #londonist #londonlife #timeoutlondon #londonfoodie #londonfoodblog #londonfoodblogger #bristol #bristolfood #foodphotos #foodpictures #foodpicture #foodpicoftheday #foodphotooftheday #foodpicsdaily #foodphotographyandstyling #foodphotoshoot (at The Night Owl Finsbury Park) https://www.instagram.com/p/CRn1HfWHo_p/?utm_medium=tumblr

[lovebishoplosamiguelgalindos]

lovebennycolonmiguelgalindo

Under The Weather

Miguel Galindo and OC named Ava

caretaking, fluff, dealing with a common cold, smut ( might be more than one part )

She could hear some coughing coming from Miguel’s office that morning and decided to make some tea with honey, lemon ,and a shot of Jack Daniels for him . Also a little brown sugar mixed in. She walked down the hallway with the hot drink and placed it in front of him .

“ What’s that ? I smell cinnamon.” Miguel said

“ It’s something for your throat I could hear you coughing honey.”

“ Oh that , my throat just feels a little scratchy.”

“ All right , this hot drink won’t hurt it. “ Then you walked over and skimmed your hand over his forehead. “ No fever, that’s good.”

“ I might have a slight cold.” He said softly.

“ I see, too many late nights and not enough sleep.”

Miguel drank some of the tea you had made him slowly . “ That tastes amazing.”

“ Good.” You went behind the back of his chair and gave him a gentle hug. “ Why don’t you come out to the living room and be comfortable on the couch.”

“ I have business calls to make querida.”

“ Miguel, nobody wants to hear you cough in their ear on the phone . Besides it’s just after Christmas so I am sure your associates offices are closed today.”

He exhaled for a moment. “ Okay you win, I do feel like being a little lazy with a soft blanket and one of those Netflix shows right now.”

You kissed his cheek. “ Why don’t you go change into something comfortable and I’ll make you a bed up on the couch. I’ll also make some chicken tortilla soup for dinner to help your cold feel better.”

He smiled a little. “ Thank you , how did I find you baby.”

“ Lucky I guess.” You winked at him and he smacked your ass .

Nestor and Marcus were out taking care of other business for Miguel at the border with some of the gentlemen from the motorcycle club. You didn’t ask but you would make extra soup for when they got home. You found a gray fleece blanket that Miguel liked and one of the pillows from your bed for behind his back. You got Netflix set up and some cough drops and other cold things. Then you went to see if you had things for your soup.

Luckily you did and some nice chicken breasts to shred in it. You got your big pot out and some cans of black beans and corn along with one of jalapeños and some salsa verde. Then you heard Miguel’s footsteps coming down the hallway and went into the living room.

“ All right let’s get you settled so you can start feeling better.”

Miguel moved to his big gray and burgundy couch and sprawled out a little in some sweats and a softer long sleeved shirt. He saw that Netflix was open and smiled.

“ I’m going to start some chicken tortilla soup and cornbread. That will be nice and comforting for you . Plus I am sure Marcus and Nestor will like it when they get home too.”

“ You spoil me and my men dulce.”

“ Well Nestor needs a woman’s love. Marcus does have his wife but I know she’s away visiting her sister right now.”

“ Nestor just has to settle and find the right one.”

“ Hmm maybe I will introduce him to a friend in the New Year.”

Miguel laughed a little. “ My woman the hopeless romantic.”

“ I like people to be happy amor.”

Miguel started a show on Netflix with the blanket around him and his tea and you went into the kitchen to cook. You knew he would more than likely fall asleep at some point which would be good for him while he wasn’t feeling well.

You started to cook the chicken first and then put the other ingredients in a big bowl. Some of the extra jalapeños you put aside with the cornbread mix and some grated cheddar cheese. This meal would be a treat for everyone right now.

You looked in on Miguel and found him asleep on his left side. He looked so peaceful when he rested. Not like the cartel boss who everyone respected and some feared. You tucked the blanket around him a little more . He would take a nap only rarely and sometimes in the sun by the pool so you knew he was feeling worn down. You sighed softly and went back to continue cooking. Poor guapo he must feel miserable. But you would make it all better .

This is part one

[theglutenfreevegan]

Dad's one-pot Vegan Chili

This is my go-to meal. It is the perfect quick meal for your family or to keep as left overs! This chili dish will take you back to sitting by the fire on a cold day with a big, hearty bowl of homemade chili. Not only is it delicious but it takes under thirty minutes! It is sure to please everyone, even the meat eaters! Grab your biggest pot and open your pantry-- you're about to make the best chili ever.

This recipie should serve 4 people.

First, I want to explain the ingredients I am using (picutred below):

Beyond Beef, ground, is my favorite brand of plant-based beef. Not only it also gluten free, it tastes delicious and has 20 grams of protein!

2 cans of beans, any brand, any beans! My personal go-to is Kidney Beans and White Beans, but any work.

2 small onions, white or red, diced.

1 beef tomato, fresh or canned, diced or crushed. Increase the number of tomatoes if they are small.

1 table spoon of tomato paste. This is an optional ingredient that will thicken your chili. I would advise using it. I opt for the no salt added.

1/2 pablano pepper, diced. This is an optional ingredient that gives the chili an extra kick! Jalapeños are also a great substitute.

Chili Powder

Cumin

Paprika, smoked or not.

Olive oil. Avocado oil or other cooking oil substites also work.

optional spices and ingredients: Cayenne pepper, Garlic powder, Oregano. Sometimes I will add carrots and celery or zucchini.

Now the fun part:

The first step is to dice your onions, pepper, and tomatoes. Set the tomatoes aside and put your pepper, onion, and oilive oil in a large pot on medium heat (between levels 4 and 6).

Once they are a little browned, add the beef! Make sure to immediatley break it apart with your cooking spoon. Once it is crumbled enough, add the spices. Use a lot-- I eyeball it and aim to dust over the entire pot. Add more paprika and chili powder than cumin. Your onions, peppers, and 'meat' should be red.

After 4-5 minutes of stirring, rinse your beans and add them to the pot (and maybe some more chili powder!) and mix. Add salt and pepper.

Stir for another 5 minutes and add your diced tomatoes and spoonful of tomato paste. Stir well and then let sit for 10 minutes, stirring occasionally as to not let any ingredients burn or stick to the bottom.

In total, your chili should be cooking for at least 20 minutes. The longer you cook it, the more flavorful it is.

Note: if your chili is too thick, add a little water or vegetable broth.

...and voila! Your big pot of chili is ready to be served.

There are many ways to eat your chili:

Top it off with Violife Vegan Cheddar shreds, or Tofutti sour cream. Guacamole or diced avocado is also very refreshing. It might sound weird, but applesauce on top is delicious --don't knock it until you try it! Corn chips or cornbread is also a classic! Check out this gf cornbread recipie here. Crackers are also a yummy topping.

Enjoy!

[thehappyfeminist-22]

Staples in American Cooking

I consider myself something of an amateur cultural anthropologist in that I don’t have a formal degree, but I absolutely love learning about and studying other cultures. I have the utmost respect for these cultures, and one of my favorite ways to learn about them is through their food. Food seems to transcend all barriers (language, religious differences, political differences, regional boundaries, ect.) and it brings people together. It’s a way to celebrate different things. Food makes people happy. For dinner this afternoon I had haluski noodles (a traditional Czech recipe that I will share at the end of this post) for the first time. They were absolutely delicious! It was like taking a bite out of another country, so I decided to share a list of American cooking staples for anyone who is from somewhere else and might be interested to learn about our cooking the way I love learning about yours.

Please note that, just like anywhere else, staple ingredients vary from region to region, but overall, these are the most popular. Also, this is not meant to be a comprehensive list; I’m sure there are things I’ve forgotten, so please reblog with your additions.

-Chicken (we eat all parts of the chicken, but breasts and wings seem to be the most popular)

-Beef (most popularly ground beef)

-Pork (most popularly in the form of bacon and ham)

-Turkey (not as popular as the others, but we do eat a good bit of it)

-Shrimp

-Butter

-Noodles

-Cream of chicken soup

-Cream of mushroom soup

-Cream of celery soup

-Cheese (cheddar, mozzarella, Swiss, and parmesan are most popular)

-Cream cheese

-Velveeta (a pasteurized processed cheese that melts super smoothly and is popular in dips and casseroles)

-Chicken eggs

-Cow’s milk

-Heavy cream

-Sour cream

-Canned tomatoes in all forms (diced, fire roasted, crushed, tomato sauce)

-Rotel (canned diced tomatoes and chopped green chilies)

-Canned mushrooms

-White rice

-Worcestershire sauce

-Soy sauce

-Ketchup

-Ranch dressing (we will dip almost anything in ketchup or ranch dressing)

-Pre-packaged flour tortilla shells (we will roll up almost anything in a tortilla shell)

-Potatoes (one of the most versatile vegetables out there)

-Garlic

-Chicken and beef broths

-Strawberries

-Blueberries

-Peaches

-Flour

-Sugar

-Brown sugar

-Corn

-Carrots

-Bell peppers

-Cabbage

-Sausage (pork, beef, smoked, Polish, Italian, breakfast)

-Sweet potatoes

-Marshmallows

-Onions

-Jarred salsa

-Jarred spaghetti sauce

-Boxed macaroni and cheese

-Asparagus

-Celery

-Beans

-Salmon

-Tuna

-Grains like quinoa and couscous have become increasingly popular

-Taco seasoning

-Apples

-Cinnamon

-Pumpkin spice

-Olive oil

-Vegetable oil

-Sweetened condensed milk

-Ritz crackers (they make a buttery, crunchy topping for casseroles)

As I said earlier, staple ingredients vary from region to region. I am from the American South, so I would also like to share with you some popular dishes from my region. I don’t personally like all of these dishes, but nonetheless, they are wildly popular in my neck of the woods.

-Fried chicken

-Cornbread

-Collard greens

-Turnip greens

-Mustard greens

-Black-eyed peas

-Peach cobbler

-Blueberry cobbler

-Apple pie cooked in a cast iron skillet

-Venison (deer meat)

-Stuffed bell peppers

-Beef stew

-Pimento cheese

-Steamed crawfish

-Shrimp creole

-Fried turkey

-Fried catfish

-Coleslaw

-Potato salad

-Homemade baked beans cooked in a Dutch oven

-Fried pork skins

-All kinds of BBQ

-Tomato gravy over homemade biscuits

-Sausgae gravy over homemade biscuits

-Tomato sandwiches

-Fried squash

-Fried okra

-From-scratch spaghetti

-Fried chicken gizzards

-Meatloaf

-All kinds of casseroles

-Salmon patties

-Bacon-wrapped jalapeño poppers

-Deviled eggs

-Pigs-in-a-blanket (little smokies wrapped and baked in crescent roll dough)

-Butter beans (Lima beans cooked with meaty ham bones)

Now as promised, here’s that recipe for haluski noodles. I added more bacon than it calls for because four slices of bacon is practically a single serving, and after it came out of the oven, I added a tiny splash of Worcestershire and soy sauces to make it a little more moist and flavorful.

[wistsandmagic]

There was intrigue over cobra bread muffins, so here! The lowdown and the recipe. *also for myself because I know I’ll eventually forget how to make them, I’ve already had to ask my mom twice in the past year* Take your Standard NOT SWEET Cornbread Recipe (tm) as follows:

2 cups cornmeal of your preferred variety (yellow, white, or blue all work)

1 tsp baking powder

1 tsp baking soda

1 tsp salt

2 large eggs

1-1/3 cups buttermilk

enough oil to completely coat the bottom(s) of a cast iron skillet or cast iron muffin tin, POURED in, not swiped.

Aaaand add this to that list:

1/2 cup shredded cheddar cheese 1/3 cup finely chopped broccoli (use a food processor, it works) 1/2 can of whole-kernal sweet corn, drained.

Put the oil in the skillet/muffin tin, put said cookware in oven. Preheat oven to 450. While that’s going, mix all the dry ingredients together. Add your eggs, cheese, broccoli, and corn, and pour the buttermilk in, mixing as you go. You should get what LOOKS like a runny mess. Typical for cornbread. Once your oven is preheated and your skillet/tin is poppin’, carefully pour your recently-formed cobra bread blob into said skillet/tin. A little oil bubbling up on the sides? THAT’S GOOD. You will have a nicely browned crust and nothing sticking to your pan. Pop that sucker back in the oven and bake until the tops are browned and the bread’s risen enough to scream “I’M ALIIIIVE” at you from inside the oven while it starts to pull away from the sides of the pan in an effort not to get burnt. Usually takes about 20-25 minutes. Get out of the oven, put a little butter on, and enjoy.

*Note: You can also use pepperjack cheese if you want it a little spicy, but I’m allergic to jalapeños, so I can’t do that. :I

@gallusrostromegalus

[strengthandsunshine]

The best Vegan Jalapeño Cornbread! Moist, tender, and with a slight kick, this jalapeño cheddar cornbread has a perfect balance of sweet and spicy in every bite! A Gluten-free and allergy-free recipe made with whole grain corn, homemade vegan buttermilk and sour cream for moisture, and dairy-free cheddar for a cozy complement to the diced jalapeño peppers!

Vegan Jalapeño Cornbread (Gluten-Free, Dairy-Free) https://wp.me/p4UrDz-7R3

[ezcater]

3 Cities Where You Can Order Top-Quality Comfort Food for Your Business

Comfort food hits the spot in ways few other foods can match. It’s that meal that takes you back. While comfort food can mean different things to different people, whatever it is to you, it’s likely hearty, satisfying, and reminds you of home. For some, comfort food is defined by regional barbecue, but it could just as easily be southern cooking, or midwestern classics, to name just a few.

If you’re looking for inspiration for your next catered company event, or you have a crucial sales meeting coming up, and you want to impress a potential client, comfort food may be the way to go. Here are three cities where you can find top-quality comfort food options for employee lunches, corporate events, and more. You’ll find a little inspiration even if you’re outside of these cities. Nashville Brings the Barbecue and Boxed Lunches If there was a comfort food capital, it might be Nashville, Tennessee. Of course, plenty of cities in the American south bring their comfort food A-game. When you need to satisfy a bunch of appetites at a company lunch, or you’re prepping for a client event, Nashville’s comfort food scene easily delivers on the promise of comfort food—and barbecue. Get boxed lunches for everyone at Corky’s Ribs & BBQ with pulled pork, smoked sausage, collard greens, and potato casserole. Or go all out with comfort food from Southern Banquet Catering and get chicken and dumplings, meatloaf, mashed potatoes, black-eyed peas, and much more. Could catering Nashville company events be any more mouth-watering? Hearty Options Abound in Oklahoma City Oklahoma City—OKC—is in the heartland of the U.S., so it would only make sense that it’s home to some hearty foods. Check out Back Door Barbecue. This is one spot with plenty of accolades to go around—including “Best Ribs in OKC” by Barbecue Eaters Anonymous. When it comes to comfort food catering, they have just about every angle covered. Smoked meats like sliced brisket, jalapeño-cheddar sausage, and ribs? Check! Sides like roasted corn, potato salad, and coleslaw? Check! You can order catering packages or go for the a la carte option. And don’t forget to grab an assortment of sauces. There are plenty of hearty options for catering OKC businesses and events, but when smoked meats are involved, the choice is easy! Columbus Blends Midwestern Classics with Southern Sensibility Catering Columbus Ohio businesses can be challenging because there are just so many fantastic options. But when you’re in search of a classic comfort food option, MCL Restaurant & Bakery has you covered. This restaurant has a number of locations in Ohio, Indiana, and Illinois. MCL gets highlighted because their many locations not only have stellar reviews, but their menu is also comfort food through and through. Dive into their list of comfort food classics. From fried chicken to meatloaf, mac and cheese to coleslaw, cornbread to rosemary garlic rolls, you can create a catered event that’s filled with quintessential comfort food. About ezCater From team lunches to corporate events, ezCater has your company’s food needs covered. They’ve partnered with over 90,000 restaurants, cafés, bistros, and catering companies across the country, making it easy to find the right food for your upcoming team lunch or event. From Cincinnati catering options to Dallas business lunches, ezCater offers workplace food solutions in thousands of communities coast to coast. In minutes or less, ezCater connects you with local options to meet your headcount, budget, dietary requirements, and more. ezCater also offers a premier concierge service to take order planning off your plate. Serving up food for your team doesn’t get any easier than that! Find barbecue and comfort food catering options near you at https://www.ezcater.com/ Original Source: https://bit.ly/3aRWNRt

[gelasssoek]

Corn & Bacon Relish. Corn means mid grade weed, better than regular, not as good as kush. It started as a breed of east Texas weed that had small buds. (Received Pronunciation) IPA(key): /kɔːn/. (US, Canada) IPA(key): /kɔɹn/. From Middle English corn, from Old English corn, from Proto-Germanic *kurną, from Proto-Indo-European *ǵr̥h₂nóm ("grain; worn-down"), from *ǵerh₂- ("grow old, mature").

Corn, gluten-free cereal grain native to the Americas. Alternative Titles: Indian corn, Zea mays, maize. Observe the underground germination of sweet corn. corn translate: зерновые хлеба, зерно , кукуруза.

Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, corn & bacon relish. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Corn means mid grade weed, better than regular, not as good as kush. It started as a breed of east Texas weed that had small buds. (Received Pronunciation) IPA(key): /kɔːn/. (US, Canada) IPA(key): /kɔɹn/. From Middle English corn, from Old English corn, from Proto-Germanic *kurną, from Proto-Indo-European *ǵr̥h₂nóm ("grain; worn-down"), from *ǵerh₂- ("grow old, mature").

Corn & Bacon Relish is one of the most favored of current trending meals in the world. It is simple, it's fast, it tastes yummy. It is enjoyed by millions daily. They're nice and they look wonderful. Corn & Bacon Relish is something which I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can have corn & bacon relish using 7 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Corn & Bacon Relish:

{Prepare 2 ears of sweet corn; shucked.

{Make ready 1 C of sugar.

{Make ready 1/3 C of crumbled queso fresco.

{Take 2 of limes; zested & juiced.

{Get 6 slices of thick cut applewood bacon; cooked & small dice.

{Prepare 1 pinch of cayenne pepper.

{Take as needed of kosher salt & black pepper.

Learn more in the Cambridge English-Russian Dictionary. Translation of corn - English-Russian dictionary. Corn is a dangerous fruit that grows on a corn tree. It is arguably the deadliest fruit on Earth, but many are unaware and gulp it down each year.

Steps to make Corn & Bacon Relish:

Cover corn with cold water in a pot large enough to fit. Add sugar and a large pinch of salt..

Bring to a boil. Cook 5 minutes. Cover. Turn off heat. Let corn steep for 45 minutes. Do not remove lid prior..

When corn is cool enough to handle, cut kernels off and transfer to a mixing bowl. Run broad side of knife along corn afterwards to press the milk out into the bowl..

Add lime zest, lime juice, queso fresco, cayenne, and bacon with a pinch of salt and pepper. Mix together..

Variations; Cilantro, corn, jalapeño, poblano, roasted bell peppers, tomato, garlic, chipotle, serrano, ancho chile, cotija, red onion, grilled chayote, spinach, arugula, nopales, chimichurri, tamarind, shallots, habanero, paprika, smoked paprika, applewood seasoning, Mexican oregano, sage, thyme, mango, peach, pineapple, apple cider vinegar, avocado, black eyed peas, chives, scallions, cumin, rosemary, tarragon, dill, asparagus, broccoli, parmesean, cheddar, feta, chile powder, coconut, curry,.

Cont'd: fennel, crushed pepper flakes, parsely, ginger, honey, jicama, mint, orange zest, sesame seeds, soy, ponzu, tomatillos, rice wine vinegar, white wine vinegar, mache greens.

The fruit itself comprises the following parts: A hard core made of dense organic matter. However, dogs regard it as equivalent to meat. Some say nothing's more American than apple pie, but corn has to be a close second. Just imagine Southern picnics without cornbread, movies without a bucket of buttery popcorn, or summer without. Any of numerous cultivated forms of a widely grown, usually tall annual cereal grass.

So that is going to wrap it up with this exceptional food corn & bacon relish recipe. Thank you very much for your time. I'm confident that you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

[bronzegrill]

Cornbread Strata With Cheddar & Jalapeños

This corny strata is made with cornbread cubes, corn kernels, jalapeños, scallions, and sharp cheddar cheese. For a tangy finish, serve it with a dollop of yogurt or sour cream and hot sauce. If you don’t like the heat, try adding a diced mild pepper such as poblano or even green bell pepper instead of the jalapeños. If you want more of a breakfast feel, add a couple strips of cooked and crumbled bacon. The options are endless!

Strata is a cross between bread pudding and frittata—eggier than bread pudding, it easily slides into frittata’s savory territory. The recipe is highly adaptable, working with any stale bread from bagels to biscuits, and can accommodate any number of mix-ins, for the perfect fridge clean-out casserole. For best results, assemble it the night before so the bread can soak up the egg-milk mixture, then bake it in the morning for an easy and impressive brunch centerpiece.

Ingredients

4 tablespoons softened butter, divided

6 cups lightly packed (about 12 ounces) cornbread, homemade or store-bought, cut into 1-inch cubes

1 teaspoon smoked paprika

1 1/2 teaspoons Diamond Crystal kosher salt (or ¾ teaspoon Morton’s kosher salt), plus more to taste

1/2 teaspoon freshly ground black pepper, plus more to taste

6 large eggs

2 cups whole milk

1 1/2 cups corn kernels, fresh or frozen

1 to 2 jalapeños, thinly sliced

5 scallions, thinly sliced (both white and green parts)

1 garlic clove, finely grated

8 ounces sharp cheddar, coarsely grated

[sipsnibblesbites]

Jalapeño Cheddar Cornbread

This cornbread recipe is moist, buttery, spicy, and cheesy. Perfect on its own or with a pot of beans. In this case, I’m making it to go with my Good Luck Black Eyed Peas and Southern Style Mustard Greens. The Jalapeño Cheddar Cornbread has whole corn kernels as well as the diced jalapeños and shredded cheddar cheese mixed in. It is so moist and delicious, I should’ve made a few breakfast muffins…