I’m back! It’s CSA time! Which I am loving, fresh produce all the time! But it definitely makes planning dinners interesting. Especially with garlic snapes and kohlrabi which I had never heard of before until this week. I’m looking forward to making the kohlrabi, but I don’t know what I’m going to with the garlic scapes…we’ll see. A lot of my recipes will include at least one, if not many items that I received in my CSA box that week. This week I also got Collards, and I didn’t want to make collard greens. So I took one half of a massive leaf, filled it with hummus and cucumbers (also from the CSA) and wrapped it up.
So, now a real recipe: Cornbread & Cheddar Jalapenos. I had a bunch of jalapenos that I needed to use and some sort of stuffed jalapeno seemed like a great idea, and of course, it was! I have really been digging the sweet taste of cornbread, with the slightly spicy taste of jalapenos recently, so these fit the bill perfectly!
2/3 c polenta (or cornmeal)
1/4 c whole wheat flour
2 tsp baking powder
1/2 c milk (I used unsweetened vanilla almond milk and it added a little more of a delicious sweetness to the corn bread, definitely recommend it)
1 tbsp maple syrup
2 tbsp natural apple sauce
1/2 c corn
a couple grinds of salt
Mix dry ingredients together, then add wet ingredients. Stir until all ingredients are combined.
Bake at 350 for 15-20 mins.
While the cornbread is cooling, cut the tops off of the Jalapenos and cut in half lengthwise. Remove seeds and de-rib (the white part inside the jalapeno) as much as you would like. I left some ribs in mine because I wanted them to still be a little bit spicy. Lay out on a baking sheet.
1 large clove garlic
salt and pepper
Herbs of choice (I used 1/2 tsp fresh chopped lavender, 1/2 tsp fresh chopped thyme, and 1/4 tsp dried cilantro, but you can use whatever you have..I just wanted an excuse to use the lavender and thyme from my garden, and it really worked!)
Sharp cheddar cheese
When the cornbread is cool enough to touch with your hands, crumble it all up into small pieces.
Add one large minced garlic clove, salt and pepper and herbs and mix until it is all incorporated.
Take the cornbread mix and push it into the jalapeno halves. Take a small slice of cheddar cheese and place it on top of the jalapenos.
Bake at 400 degrees for about 20 minutes, or until peppers are soft and cornbread is slightly browned.