Brie Stuffed Pretzel Bites
with Cheddar
Spicy, sweet and savoury, this jalapeño cornbread makes for a satisfying pre-dinner snack. It's filled with melted cheddar, fresh corn and topped with a good schmear of homemade honey butter!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
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 Noix, Blé, Poisson, Oeuf, Sulfites, Sésame, Arachides, Crustacés, Soya, Lait)
3 cc
Poudre à pâte
(Peut contenir Moutarde, Arachides, Crustacés, Noix, Sulfites, Blé, Oeuf, Sésame, Soya, Lait, Poisson, Triticale)
113 g
Maïs en grains
2 pièce(s)
Crème sure
(Contient Lait)
½ tasse(s)
Sucre blanc
(Peut contenir Blé, Sésame, Soya, Poisson, Crustacés, Lait, Arachides, Oeuf, Triticale, Moutarde, Sulfites, Noix)
1 pièce(s)
Miel
Pas inclus dans votre livraison
0.13 cc
Poivre*
8 cs
Beurre*
0.63 cc
Sel*
Informations nutritionnelles
Ustensiles
Instructions
- Core, then finely chop one jalapeño, 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 chopped 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 remaining softened butter for later.)
- Add melted butter, egg, milk and sour cream in a medium bowl, then whisk to combine.
- In a large bowl, whisk together flour, cornmeal, baking powder, 1/4 cup sugar and 1/2 tsp salt.
- Add milk mixture to the bowl with flour mixture, then 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 and a knife or toothpick inserted into the middle comes out clean, 22-30 min.
- Add remaining 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 min before cutting into squares and serving.
- Serve honey butter on the side.