@ryanmichaelcarter: Cheddar-Jalapeno Cornbread kinda things. They’re salty-sweet with a crispy exterior, stuffed with melted cheddar cheese, and topped with a drizzle of honey. Part cheddar-jalapeno cornbread, part hush puppy, full awesome. INGREDIENTS *Makes 16 + 2 C yellow cornmeal + 1/2 C all-purpose flour + 4 TBSP granulated sugar + 2 tsp baking powder + 1 tsp salt + 2 tsp garlic powder + 1 large egg + 3/4 C milk + 1 jalapeno, frozen and finely grated. + 4 oz sharp cheddar cheese, grated + Oil for frying  + 3 TBSP honey DIRECTIONS + STEP 1: CORNBREAD In a mixing bowl, combine the cornmeal, flour, sugar, baking powder, salt, garlic powder, egg, milk, and jalapeno. + STEP 2: FORM Flatten a little dough in your palm and add some cheese inside. Then roll the dough into a little ball. *Careful, jalapeños are full of spicy capsaicin that will burn sensitive skin. Thoroughly wash your hands or wear gloves. + STEP 3: FRY Fry at 375°F until golden brown and crispy (about 2-3 minutes). + STEP 4: COOL Remove from the oil, salt to taste, and cool on a wire rack.  + STEP 5: SERVE Slightly heat the honey so it drizzles more easily. Add the cooked cornbread bites into a bowl and drizzle with honey. Give them a quick toss to coat with the honey and then serve.

Ryan Michael Carter

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Wednesday 31 July 2024 13:25:01 GMT