Corn and Goat Cheese Chili con Queso with Sourdough Cornbread Recipe : Emeril Lagasse : Food Network

Ingredients

  • 2 tablespoons
  • 1 ½ cups chopped yellow
  • 2 cups fresh sweet corn kernels
  • 1 teaspoon salt
  • ½ teaspoon cayenne
  • 1 tablespoon chopped
  • 2 tablespoons fresh jalapeno, seeded and chopped
  • + 15 more ingredients
    • 8 ounces
    • ½ cup
    • 1 tablespoon
    • 1 ½ cups yellow
    • 1 tablespoon sugar
    • 1 teaspoon salt
    • 1 ½ teaspoons
    • 1 cup sourdough starter, recipe follows
    • 1 ½ cups
    • 2 whole
    • ¼ cup butter, melted
    • 3 cups warm water (110 degrees F)
    • 1 ½ tablespoons
    • 1 teaspoon sugar
    • 3 cups

Preheat the oven to 350 degrees F. Once the cornbread is completely cooled, cut in half horizontally and then into 3/4-inch cubes. Spread on a baking sheet and bake for 10 minutes. Turn with a spatula and bake until firm and lightly toasted, about 10 minutes. Remove from the oven, and let cool a...

View full recipe at SpringPad

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