Jalapeño Cheddar Corn Bread

Soup season is finally here!!!!! 

Cold weather, warm soup... What's better?!

Scrolling through Facebook I saw an amazing looking bowl of chili some had made. To top it off there was jalapeño corn bread on the side. 

I needed it.

So I made my own! I loved it so much I thought I would share.

I paired this corn bread with broccoli cheddar soup because I didn't have all the ingredients I needed for chili.

Ingredients:

(This recipe of for a 13x9 pan)

1 Cup All Purpose Flour

1 Cup Cake Flour

1 1/2 Cups Sugar

3 Tablespoons Baking Sugar

2 Cups Yellow Corn Meal

1 Teaspoons Salt

2 1/5 Cups Milk

4 Eggs

2/3 Cup Vegetable Oil

6 Tablespoons Butter Unsalted

2 Jalepenos

1 Can Cream Of Corn

1 Cup Shredded Cheddar Cheese

Directions:

Mix together dry ingredients.

In a separate medium bowl beat eggs and then add other wet ingredients.

Add to dry ingredients and mix well.

Wash Jalepenos and remove seeds. Dice and add to batter. Preheat oven to 350 degrees.

Add corn and cheese. Line pan with parchment paper. Dump batter into pan. 

Bake at 350 for 30-40 minutes. Check the middle with toothpick or fork before taking out of oven.

Allow to cool and then spread a thin layer of honey on top.

Cut into equal pieces and enjoy!!

** If not eating right away this bread is awesome re heated. I throw it back in the oven on 450 for 5 minutes **

Enjoy!!!!!!

Thank you so much for reading!! I really hope you enjoy this as much as I did. 

Feel free to leave me a comment with any questions :) 

Check out my Instagram for more food/beer pics/recipes! @Craft_Brew_Gal

-CBrewGal

Healthier Flour Tortillas

Shopping healthy is EXPENSIVE! I agree that your health is 100% worth the investment, but there are hacks and tricks to take off some weight money wise. 

One of these tricks.... Make your own tortilla wraps. 

It doesn't take long, it's very inexpensive, you can use tortillas for multiple meals, they are fun to make, annnnnd super tasty!

This recipe is for flour tortillas opposed to corn. I used coconut oil instead or lard which is usually reccomended. Coconut oil is still very fatty but it is a ton healthier than lard. In my opinion they taste better too!

You can also substitute whole grain flour oranyother flour you would like to use. I used all purpose flour. 

Ingredients:

3/4 Cup Coconut Oil

3 Cups Flour

2 Teaspoons Salt

1 Cup Warm Water

Directions:

Combine baking soda, salt, flour and coconut oil in medium bowl. Mix together until flour looks like small crumb balls.

Add warm water and stir well.

Cover and let sit for 1 hour. 

Roll into medium small balls. Place on lightly floured baking sheet.

Lightly flour surface and one by one roll dough. You want the dough to be extremely thin.

As you notice in the pictures the dough is so thin you can see the green surface underneath through them.

Place a medium to large bowl or place upside down on top of the dough. Make sure you center the plate/bowl in order to have a complete sphere.

With a knife trace the outside of the bowl in order to remove the excess dough.

(Excess dough can and should be used to make additional tortillas. Using the excess dough instead of throwing it out will make at least 5 more tortillas.)

I ended up liking the larger tortillas so I switched to a plate. Works just as well.

Heat skittet on medium-high heat. Place dough centered on skittet.

Dough will start to bubble .. No worries it's supposed to do that.

CHECK the bottom often though these burn easy and become hard once cooked too long. 

Once the skillet is up to heat the dough only take a minute or two to cook.

Flip the tortilla and allow the other side to cook.

Remove from skillet, cover and serve when ready!!!

Thank you all so, so much for reading!!! I really hope you enjoy these as much as I did. They really were so fun. I won't be buying tortillas anymore!

For more food/beer porn check out my Instagram @Craft_Brew_Gal

Please feel free to leave me any constructive words or questions you may have!!

C.BrewGal

Quite MOIST Peanut Butter Banana Bread

Banana bread is kind of tough. I found the most difficult part of making banana bread, is having it actual end up moist at the end of baking. 

I modified a few things and experimented a bit. This recipe really came out delicious.

I have my boyfriend taste test everything and he really was excited about this one haha.

I promise this will be the most flavorful, moist banana bread you've ever had.

Ingredients:

6 Very Ripe Bananas (save one banana for topping)

1/4 Cup Peanut Butter (melted)

1 1/2 Cup Sugar

2 Eggs

1 Cup All Purpose Flour

1 Cup Cake Flour

1 Cup Oats

4 Teaspoons Baking Powder

1 Teaspoon Baling Soda

3/4 Cup Vegetable Oil

2 Teaspoons Cinnamon 

2 Teaspoons Cinnamon Sugar (for topping)

Directions:

Beat eggs and combine eggs and oil in medium bowl.

Add flour and oats. Combine and mix well.

Mash 5 bananas and add to flour mix.

Melt peanut butter and add to mixture. Add cinnamon, sugar, baking powder and baking soda, mix well.

Preheat oven to 350 degrees.

Line glass baking pan with parchment paper.

Pour mixture into pan.

Cook for 30 minutes then remove from oven.

 

Take remaining banana, slice very thin and place slices on top of bread.

Sprinkle cinnamon sugar on top and cook for additional 15-20 minutes.

Take out of oven, allow to cool for at least 30 minutes, remove from pan.

Allow to cool another 10-30 minutes before cutting.

Thank you so much for reading!! For more food porn, recipes and beer porn check out my Instagram @Craft_Brew_Gal. 

Please feel free to drop me a comment with any suggestions of constructive words :)

<3 C.BrewGal