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Chili con Carne
Jalapeño-Cheddar Cornbread
Charred Cabbage and Brussels Sprouts Slaw
Texas Sheet Cake
JALAPEÑO-CHEDDAR CORNBREAD
Makes 1 (8½x4½-inch) loaf
1 tablespoon canola oil
2 cups plain yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1½ teaspoons kosher salt
2 cups whole buttermilk
2 large eggs
6 tablespoons unsalted butter, melted
1 cup shredded sharp Cheddar cheese
¼ cup chopped seeded jalapeño (about 1 large jalapeño)
6 slices jalapeño
Preheat oven to 425°. In an 8½x4½-inch loaf pan, pour oil. Place pan in oven
