Totally over the top, right? But oh, so good.
I just made a little pimento cheese (which is kind of dangerous because you’ll just want to eat it all dipped in chips):
- 1 C cheddar, shredded
- 1 C Monterrey Jack, shredded
- 1/2 C mayonnaise
- 1/4 C jarred pimentos, chopped
- 3 canned chipotle en adobo, diced
Mix all, and let it chill in the fridge for an hour before serving.
Then I spread it on some plain old wheat bread and grilled it with some fresh jalapenos, and chewy bacon. Gooey and filling, and a little bit spicy.
I created this corn bread to use several jalapenos stolen (borrowed?) from my mom and dad’s garden. I just modified a basic cornbread recipe to make it less sweet, then added in the corn and jalapenos. You can really add in anything you like – cilantro or cheddar would be really good here. Just make sure that whatever you add in doesn’t add too much liquid. That might throw off the chemistry and your bread wouldn’t set up. To counteract this, just adjust the amount of milk down.
Spicy Corn bread
- 1/2 cup corn, cooked and cut from the cob
- 1/4 cup chopped jalapenos
- 3/4 cup cornmeal (I used some from Stutzman farms)
- 1 cup flour
- 1 T honey
- 3 t baking powder
- 1/2 salt
- 1 cup milk
- 1 egg, beaten
- 2 T melted butter (you could use bacon grease instead if you had some left over)
Preheat oven to 425. Grease a 9×9 baking dish. Mix the dry ingredients (corn meal, flour, baking powder, salt) and add in the corn and jalapenos. Mix well. Add milk, egg, honey, and butter, and mix until just combined. Pour into baking dish. Bake for 20 minutes, or until center is just set. Let cool and serve. Excellent with a bowl of chili, or for breakfast with a few slices of bacon.