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Corn and Feta Cheese Chili con Queso with Sourdough Cornbread Recipe

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This recipe for Corn and Feta Cheese Chili con Queso with Sourdough Cornbread, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Randy Brengle
Added: Monday, September 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Chili con Queso:
2 T. unsalted butter
1 1/2 c. chopped yellow onions
2 c. fresh sweet corn kernels
1 tsp. salt
1/2 tsp. cayenne
1 T. chopped garlic
2 T. fresh jalapeno, seeded and chopped
8 ozs. feta cheese, crumbled
1/2 c. heavy cream

Sourdough Cornbread

Directions:
Directions:
Preheat the oven to 350 F. Make sure 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, bake until firm, and lightly toasted, about 10 minutes. Remove from the oven, and let cool and harden.

In a medium saucepan, melt the butter over medium heat. Add the onion, corn, salt, and cayenne and cook, stirring, until very soft, 5 minutes. Add the garlic and jalapeno, stir to mix, and cook for 1 minute. Add the cheese and cream and cook gently over low heat, stirring, until the cheese melts and the mixture is smooth. Remove from the heat and pour into a decorative bowl, surrounded by the cornbread cubes. Serve immediately.

Number Of Servings:
Number Of Servings:
4 to 6 servings
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
See recipe for Sourdough Cornbread.

 

 

 

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