Have you guys noticed anything different and/or crazy up in here lately?
I’ve been blogging every single day! For 4 whole days now!
I know, right? I’m, like, super motivated and un-lazy this week. It’s so weird. Also, I set a goal to blog five days a week from here on out.
Let’s all play a fun little game and guess how long it will take me to fail!
Let’s talk about food now, mkay?
I made corn dogs the other day and they were divine. While I had my oil all hot and, uh, oily I decided to fry some cheese bites, too. I totally cheated and just used the same batter from the corn dogs, but I mixed in some finely diced jalapeño. The jalapeño didn’t make things all that spicy because I left out the seeds, but if you like to live dangerously, go ahead and toss some seeds in.
These were gooey and cheesy and pretty much pure comfort food. They’d be fabulous dipped in ranch dressing, but I was all out and too lazy to make my own.
Jalapeño Cornbread Cheddar Bites
- 1 cup flour divided
- 2 tablespoons cornmeal
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 jalapeno seeded and finely diced (add more or less to your taste)
- 1/2 cup milk
- 8 ounces sharp cheddar cheese
- Vegetable or canola oil for frying
- Heat the oil in a deep skillet to 350 degrees over medium heat.
- Add 1/2 cup of the flour to a shallow baking dish or pie plate for dredging the cheese.
- Add the remaining flour, corn meal, sugar, baking powder, salt, garlic powder, onion powder, jalapeno, and milk to a mixing bowl and mix until well combined.
- Slice 1/4 inch thick strips off the block of cheese. You should end up with around 8-12 slices of cheese.
- Dredge each cheese slice in the flour and then dip into the cornbread batter and coat.
- Drop into the hot oil and fry 1 minute per side or until golden brown. If the cheese bursts through the crust, reduce the frying time.