Brie Stuffed Pretzel Bites
with Cheddar- Lait
- Oeuf
- Blé
- Sulfites
- Poisson
- Soya
- Oeuf
- Noix
- Lait
- Moutarde
- Blé
- Arachides
- Sésame
- Crustacés
- Peut contenir des traces d’allergènes
- Gluten
- Triticale
Spicy, sweet and savoury, this jalapeño cornbread makes for the perfect pre-dinner snack. Filled with melted cheddar, fresh corn and topped with a good schmear of homemade honey butter!
Ingrédients
1 tasse(s)
Semoule de maïs
(Peut contenir : Sulfites, Poisson, Soya, Oeuf, Noix, Lait, Moutarde, Blé, Arachides, Sésame, Crustacés)
2 pièce(s)
Jalapeno
1 tasse(s)
Cheddar, râpé
(Contient: Lait)
1 pièce(s)
Œuf
(Contient: Oeuf)
237 ml
Lait
(Contient: Lait)
1.5 tasse(s)
Farine tout usage
(Contient: Blé Peut contenir : Sulfites, Poisson, Soya, Oeuf, Noix, Lait, Moutarde, Arachides, Sésame, Crustacés, Gluten)
12 g
Poudre à pâte
(Peut contenir : Sulfites, Poisson, Soya, Oeuf, Noix, Lait, Moutarde, Blé, Arachides, Sésame, Crustacés, Triticale)
113 g
Maïs en grains
86 ml
Crème sure
(Contient: Lait Peut contenir : Lait)
½ tasse(s)
Sucre blanc
(Peut contenir : Sulfites, Poisson, Soya, Oeuf, Noix, Lait, Moutarde, Blé, Arachides, Sésame, Crustacés)
1 pièce(s)
Miel
Pas inclus dans votre livraison
0.13 cc
Poivre*
8 cs
Beurre*
0.63 cc
Sel*
Ustensiles
Instructions
- Core, then finely chop one of the jalapeños, removing seeds for less heat. Thinly slice second jalapeño into rounds. (TIP: We suggest using gloves when prepping jalapeños!)
- Lightly grease an 8x8-inch baking dish with 2 tsp softened butter.
- Heat a large non-stick pan over medium-high heat. When hot add 1/2 tbsp oil, then corn and diced jalapeños. Cook, stirring occasionally until tender-crisp, 4-5 min. Season with salt and pepper. Remove from heat and transfer veggies to a small plate.
- Melt 4 tbsp butter in a small pot or in the microwave. (NOTE: Reserve softened butter for later.)
- Add melted butter, eggs, milk and sour cream in a medium bowl, then whisk to combine.
- In a large bowl, whisk together flour, cornmeal, baking powder, 4 tbsp sugar and 1/2 tsp salt.
- Add milk mixture to the bowl with the flour and gently stir until combined and no floury streaks remain. Stir in cooked veggies and half the cheese.
- Transfer cornbread batter to the prepared baking dish, then sprinkle with remaining cheese and sliced jalapeño rounds.
- Bake in the middle of the oven until cornbread is golden-brown a knife or toothpick inserted into the middle comes out clean, 22-30 mins.
- Add softened butter, honey and a pinch of salt to a small bowl, then stir to combine.
- Transfer cornbread to a wire rack to cool for 5-10 mins before cutting into squares and serving.
- Serve honey butter on the side.
