Courtesy of Ellen Sweets
All this needs is beer and a hunk of jalapeño-Cheddar cornbread. Molly (Ivens) made her cornbread from scratch, but darned if I could find the recipe.
Courtesy of Ellen Sweets
Like most soups and stews, this should be made the day before it is to be consumed, or at least 4 to 6 hours in advance. I make a mean jalapeño cornbread too, only mine is made by adding buttermilk instead of plain milk, 2 tablespoons grated Cheddar cheese and chopped jalapeños to a package of Jiffy corn muffin mix. And if your arteries can take it, heat ¼ cup of bacon drippings to smoking in a cast-iron skillet before adding the cornbread mixture.
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