Sometimes demand dictates the work, and today’s recipe is one of those cases. This past weekend I was immersed in the kitchen on a cooking and baking bonanza. There was soup, cookies, pizza, a beer tasting (of course), chili, and cornbread to accompany the spicy dish.
Monday rolled around which means sharing photos of food and beverages made, ate or drank over the weekend on social media; Twitter’s #weekendeats and food fans on Google+. Oohs and ahhhs prevailed as pixels of drool-worthy dishes traversed the internet. It’s a fun way to connect with friends, make new ones, keep tabs on food trends, restaurant menus, and through it all, be inspired to whip up something in the kitchen.
To my surprise, a photo of cornbread snapped on my phone garnered an enthusiastic, favorable response. Described as savory bread studded with diced cheddar cheese, diced jalapeno and sliced scallions, several inquiries for the recipe ensued. I was ill-prepared to respond for I hadn’t formalized the recipe in writing―until today.
Kicked-up cornbread is scrumptious on its own, pairs wonderfully with an array dishes, and makes a superb base under a piping hot ladle-full of beef chili. Did I tell you the chunks of cheddar cheese ooze from the warm bread like hidden pockets of molten gold when you cut into it?