Hatch Chile Jack Cornbread with Cinnamon Honey Butter

INGREDIENTS

Cornbread Ingredients:

8oz Sierra Nevada Jack Hatch Chile Cheese (available at Coyote Ridge Mercantile)

1 cup fine yellow cornmeal

¾ cup all-purpose flour

2 tablespoons baking powder

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 ½ cups whole milk

1/3 cup vegetable oil

2 large eggs

Cinnamon Honey Butter Ingredients:

8oz Graziers Vat Cultured Euro-Style Unsalted Butter (available at Coyote Ridge Mercantile)

3 tablespoons Golden State Honeybees honey (available at Coyote Ridge Mercantile)

2 tablespoons cinnamon powder

DIRECTIONS

Cinnamon Honey Butter Preparation

Soften the butter on the counter for 1 hour. Whip the butter in a large glass bowl with a hand held mixer. Add the honey and cinnamon and blend for 2 minutes until smooth.

Cornbread Preparation

Preheat oven to 350 degrees Fahrenheit.

In a large bowl whisk the milk, eggs, and oil. Whisk the dry ingredients together in a separate bowl. Pour the liquid mixture into dry ingredients and whisk until smooth. Grease a nonstick 9×13 baking dish with cooking spray. Scrape the batter into the baking dish with a rubber spatula. Cut the cheese into ½ ounce cubes and poke into the batter. Bake at 350 degrees for 35 minutes. Let the cornbread slightly cool for 5 minutes. Spread the honey butter onto the warm cornbread to melt and serve with soup, Santa Barbara Vegetable Bean Chili (available at CRM) or on its own!

Coyote Ridge Mercantile Shopping List:

• Sierra Nevada Jack Hatch Chile Cheese
• Graziers Vat Cultured Euro-Style Unsalted Butter
• Golden State Honeybees honey
• Opt. Santa Barbara Vegetable Bean Chili