Bread & Butter Jalapeno Cornbread

This one took 3rd Place in the 2012 Firey Food Challenge Cook Off. It is an excellent accompanyment for chili, beans, fish, or just by itself with a big ole pat of butter.


    * 1/4 cup oil
    * 2 cups ground yellow cornmeal
    * 1/2 cup flour
    * 1 tablespoon sugar
    * 1 tablespoon baking powder
    * 1 teaspoon salt
    * 1/2 teaspoon baking soda
    * 2 cups buttermilk
    * 2 eggs, lightly beaten
    * 2 tablespoons melted butter
    * 1/2 cup Bread & Butter Jalepenos, drained and chopped

Preheat the oven to 450°. Pour the vegetable oil into a seasoned skillet and place in the oven. Heat until the oil is very hot; remove the pan from the oven and pour off any excess oil. In a mixing bowl, sift together the cornmeal, flour, sugar, baking powder, salt, and baking soda. Stir in the buttermilk, eggs, and butter, stirring until just mixed. Stir in Bread & Butter Jalepenos. Pour the batter into the hot skillet and return to the oven. Reduce the temperature to 400°. Bake until golden brown; a toothpick inserted into the center will come out clean. Cool cornbread on a wire rack for 5 minutes. Invert cornbread onto a large plate and cut into wedges.

Bread & Butter Jalapeno Lasagna



1 pound Italian sausage
1pound ground beef
2 cups chopped onion
4 cloves garlic, minced
2 16 oz jars tomatoes, cut up
2 8 oz cans tomato sauce
2 6 oz cans tomato paste
4 tsp. Basil, crushed
2 tsp oregano, crushed
1 tsp salt
1 tsp pepper
8 lasagna noodles
2 beaten eggs
4 cups ricotta cheese
1 cup grated parmesan
2 tbl dried parsley
16 oz shredded mozzarella cheese
1 16 oz jar bread & butter jalapenos



Cook meat, onion & garlic til meat is brown. Drain, stir in tomatoes, tomato sauce, tomato paste, basil, oregano, salt & pepper. Bring to boil; reduce heat, cover and simmer 15 minutes, stirring occasionally.

For filling, combine egg, ricotta cheese, parsley and ½ cup parmasan.

Layer cooked noodles, filling, meat sauce & mozzarella in order, then add a single layer of bread & butter jalapenos. Add another layer of noodles, filling, meat sauce & mozarella, topping with remaining parasan. Bake in 375 deg oven for 30-35 minutes or til heated through. Let stand 10 minutes.




1/2 pound carrots, sliced
2 tablespoons butter
1/3 cup packed brown sugar
1/4 cup Werewolf Firehouse Everything Sauce (or more to taste)
1/4 teaspoon salt

Steam carrots for 15 minutes, or until crisp-tender. Melt butter, add salt and brown sugar. Cook and stir until sugar is dissolved and add Werewolf Everything Sauce. Cook and stir until bubbly. Add carrots and cook until heated through.

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