Classic Gulosh and Jalapeño Cheddar Cornbread

When you see my tag line “make cornbread not war”, you will understand why after you eat this cornbread. It is sweet and cake like with a hint of spice and lots of cheese. Smother in tons of butter and fall into a cornbread hypnosis. When I think of what heaven looks like, it is lots of puppies, never ending sweet cornbread and finding out who killed Jon Bonet Ramsey. Is that dark? Anyways…Gulosh is another dish I learned to make when I first started cooking. It is SUPER easy, savory, full of flavor and a tad bit sweet, thanks to the Shoepeg corn. Make this when it gets cooler outside, it is a perfect fall dish!

Gulosh Ingredients:

1 lb ground beef

1/2 cup elbow noodles

1 can Ranch Style beans

1 can Shoepeg corn

1 tbs Garlic powder

1 tbs Onion powder

1/4 cup Worcestershire sauce

1 cup beef broth

1/2 cup water

1/2 can tomato soup

Salt and pepper to taste

Garnish options: Sour cream, Fritos, shredded cheddar cheese

Directions:

Brown ground beef until cooked all the way through. Pour in all the ingredients except the elbow noodles. Let simmer for about 25 min. Stirring throughout. Add in the noodles and a 1/2 cup water. Let simmer for 30 min, or until noodles are tender. Top with your favorite garnishes and serve with sweet jalapeño cheddar cornbread!

Cornbread Ingredients:

1 cup flour

1 cup cornmeal

3/4 cup sugar

1/4 salt

1 tsp baking soda

2 tsp baking powder

pickled diced jalapenos

1 large fresh jalapeño (sliced into thin rings)

2 eggs

1/4 cup butter (softened)

1 cup buttermilk (can also use 1 cup whole milk and 1 tbs of white vinegar, mix together and let sit for 5 min, it works as a buttermilk substitute)

1 1/2 tbs olive oil

Cast Iron Skillet

Directions:

Preheat oven at 425 and place the cast iron skillet with the olive oil into the oven while it is preheating. Whisk together the dry ingredients, flour, sugar, corn meal, baking powder, baking soda and salt. In a separate bowl, whisk together the butter, butter milk, eggs and diced pickled jalapeños. Pour the wet ingredients into the bowl with the dry ingredients. Mix well! Pour into the hot skillet, lay the thin sliced fresh jalapeños on top and bake for about 25 min, or until golden brown on top! Lather in Land O Lakes butter and enjoy!