There’s now a new thing happening here on Tuesday nights and it’s called The Tuesday Night Supper Club.
Basically, TTNSC is a group I formed with ten girlfriends from church where we meet on Tuesday evenings to share a potluck dinner, drink wine and read the book Captivating. If you’re thinking that sounds like something out of a Judy Blume novel then….you might be right. It’s sort of an excuse to just drink wine and
trash talk celebrities talk about Jesus .
And guess who hosts said club every Tuesday? Let’s just say that at the end of the evening we were drinking wine from jam jars and eating cobbler straight out of the pan.
I figured since I was going whole hog (heh heh) I might as well make cornbread to go along with it. And then I realized I don’t even have a cornbread recipe on the blog to begin with! The horror! The agony!
I’m in love with this cornbread recipe. Not only does it contain a liiiiiitle bit of sugar for mandatory cornbread sweetness, but it also contains a full heaping cup of sharp cheddar cheese.
Cheese + cornbread + chilies + honey = I die.
Unfortunately photos just don’t do this cornbread any justice at all. It’s dense, it’s cheesy and it’s packed with green chilies. I love it with pulled pork, white chicken chili and pretty much anything else that exists in this world.
Totally off topic, but I made these enchiladas the other night and God help me….they were hands down, the best enchiladas I’ve ever tasted. Sort of like Mexican macaroni & cheese?
When I’m old, saggy and gray, my biggest regret will be that I gave the leftovers to Adam to take to work for lunch.
If you’re like me, the only thing better than cornbread is cornbread with honey.
Green Chili Cheddar Cheese Cornbread
Adapted from Epicurious.com
serves 10-12 hungry girls
1 cup yellow cornmeal
1 cup all purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/4 cup sugar
1 (heaping) cup grated sharp cheddar cheese
1 4-oz can diced green chilies
1 cup buttermilk
1/2 stick butter, melted
Preheat your oven to 400 degrees.
Whisk together the cornmeal, flour, cheese, baking powder, baking soda, salt and sugar. Add the chilies, buttermilk, eggs and melted butter and mix well to combine.
Pour batter into a greased 9 inch casserole dish and bake for 30 minutes until golden brown.
Serve warm with honey.