Corn And Goat Cheese Chili Con Queso, Sourdough Cornbread
- SOURDOUGH CORNBREAD:
- Sourdough Cornbread (listed below)
- 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 jalapeño seeded, chopped
- 8 ounces goat cheese crumbled
- 1/2 cup heavy cream
- 1 tablespoon vegetable oil
- 1 1/2 cups yellow cornmeal
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1 cup Basic Sourdough Starter (see recipe)
- 1 1/2 cups buttermilk
- 2 whole eggs beaten
- 1/4 cup butter melted
Preheat the oven to 350 degrees.
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 jalapeño, 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.
For the Sourdough Cornbread: Preheat the oven to 400 degrees. Pour the oil into a 9-inch cast-iron skillet or round pan, and preheat in the oven.
In a small bowl, combine the cornmeal, sugar, salt, and baking soda. In a large bowl, combine the starter, buttermilk, eggs and butter, and blend well. Add the dry ingredients, and stir until combined without overmixing. Remove the hot skillet from the oven. Pour the batter into the hot skillet and bake until golden, 25 to 30 minutes.
This recipe yields 4 to 6 servings.