An Evening Out With Friends

Our friends Ben and Melody invited us out tonight for a fun night of dinner, wine tasting, good conversation, good people and some financial advice and learning from Ameriprise Financial.

We even learned how to make Jalepeno-Corn Spoon Bread which I’ll be sharing the recipe at the end of my post. This stuff was so good which is the reason I’m going to post the recipe as well. I’m such a nice guy

The whole evening of dinner, wine, desert and the financial learning experience was totally free for us. We just needed to take part in the evening which turned out to be really fun and enjoyable.

It was a fun night. The food was really good, Bryon the host of the party was really funny and he was giving out $10.00 USD Starbucks gift cards for people who answered questions correctly or for being involved with the conversation.

Yep you guessed it, I was my normal witty self and jumped right in with no fear and received two Starbucks cards… whoo hoo… free hot chocolate coming my way baby!

As the evening progressed they had a raffle with a few really nice prizes and one of them was a $75.00 USD gift certificate to the Tavern and Roast House and again, you guest it, I was the winner of that wonderful prize. Maybe I should go to Vegas?

Anyway, we had a real good time. Ben and Melody are great people and I see them becoming really good friends as time goes on.

Ok, now for the Jalepeno-Corn Spoon Bread recipe:

Needed Ingredients:

2 cups Milk
2 cups Water
4 oz butter
2 teaspoons Kosher Salt
1 1/2 cups Bob’s White Cornmeal
Red Jalepenos-minced 1/2 each
Green Jalepenos-minced 1/2 each
1 cup Fresh Corn Kernels
1/4 teaspoon Fresh Ground Black Pepper
1 cup Butter Milk
6 each Eggs-seperated
2 teaspoons Baking Powder

Preparation:

Bring the milk, water and butter to a boil in a 2 quart sauce pan. When it just comes to a simmer add the cornmeal with a whisk.

Turn the flame down to very low and continue to stir every so often. Cook for about 15-20 minutes, and in the mean time, mince your jalepenos and remove the kernels from the corn and add to this the cornmeal grit mixture. Cook for an additional 5 minutes.

Add buttermilk and cool down mixture. When cool add egg yolks and at this point it can be held for a few days.

Before baking, whip eggs to a soft peak, fold into the cornmeal mixture with baking powder.

Grease a casserole dish, pour in the mix and bake in a convection oven at 350 degrees for 40 minutes.

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