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Recipe

Corn And Goat Cheese Chili Con Queso With Sourdough Cornbread

  • Yield: 4 to 6 servings

Ingredients

  • Sourdough Cornbread
  • 2 tablespoons unsalted butter
  • 1 1/2 cups chopped yellow onions
  • 2 cups fresh sweet corn kernels
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne
  • 1 tablespoon chopped garlic
  • 2 tablespoons fresh jalapeno, seeded and chopped
  • 8 ounces goat cheese, crumbled
  • 1/2 cup heavy cream

Directions

  • reheat the oven to 350 degrees F.
  • Once the cornbread is completely cooled, cut in half horizontally and then into 3/4-inch cubes. Spread on a baking sheet and bake for 10 minutes. Turn with a spatula and bake until firm and lightly toasted, about 10 minutes. Remove from the oven, and let cool and harden.
  • In a medium saucepan, melt the butter over medium heat. Add the onion, corn, salt, and cayenne and cook, stirring, until very soft, 5 minutes. Add the garlic and jalapeno, stir to mix, and cook for 1 minute. Add the cheese and cream and cook gently over low heat, stirring, until the cheese melts and the mixture is smooth. Remove from the heat and pour into a decorative bowl, surrounded by the cornbread cubes. Serve immediately.