Close

Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.

Recipe

Corn And Goat Cheese Chili Con Queso With Sourdough Cornbread

  • Yield: 4 to 6 servings

Ingredients

  • Sourdough Cornbread
  • 2 tablespoons unsalted butter
  • 1 1/2 cups chopped yellow onions
  • 2 cups fresh sweet corn kernels
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne
  • 1 tablespoon chopped garlic
  • 2 tablespoons fresh jalapeno, seeded and chopped
  • 8 ounces goat cheese, crumbled
  • 1/2 cup heavy cream

Directions

  • reheat the oven to 350 degrees F.
  • Once the cornbread is completely cooled, cut in half horizontally and then into 3/4-inch cubes. Spread on a baking sheet and bake for 10 minutes. Turn with a spatula and bake until firm and lightly toasted, about 10 minutes. Remove from the oven, and let cool and harden.
  • In a medium saucepan, melt the butter over medium heat. Add the onion, corn, salt, and cayenne and cook, stirring, until very soft, 5 minutes. Add the garlic and jalapeno, stir to mix, and cook for 1 minute. Add the cheese and cream and cook gently over low heat, stirring, until the cheese melts and the mixture is smooth. Remove from the heat and pour into a decorative bowl, surrounded by the cornbread cubes. Serve immediately.