You’d rather eat a dog biscuit than your vegan roommate’s spinach burgers.
Meld your different kitchen styles at Dueling Chefs, a cooking series taught by a health nut and an omnivore.
Gail Blair and Taylor Holland of Catering Fresh host two-hour classes that include everything from Whole Foods shopping excursions to hands-on demonstrations. Every class offers two options for simple recipes (they’re often Texas inspired), such as the Southern jalapeno cornbread recipe shared here.
It’s simply pawfect.
Southern Jalapeno Cornbread
1½ c. stone-ground organic cornmeal
½ c. whole-wheat white flour
½ tsp. baking soda
¼ tsp. salt
2 tsp. baking powder
2 tbsp. pure cane sugar
1 lg. egg
¼ c. vegetable oil
1 tsp. vinegar
1 c. fat-free evaporated milk
1 jalapeno, seeded and chopped
½ c. fresh or frozen sweet corn kernels
1 tbsp. sweet cream butter
1. Preheat oven to 375º.
2. Place cast-iron skillet in preheating oven.
3. Mix together all dry ingredients in a bowl.
4. Add all wet ingredients, jalapeno, and corn.
5. Mix until just blended (do not overmix). Batter should be very thick but pourable.
6. Melt butter in the hot skillet and tilt to coat pan.
7. Pour in batter and make sure it’s spread out evenly. Place in oven on center rack.
8. Bake 30 minutes or until golden on top and a toothpick inserted into the center comes out clean.
The next Dueling Chefs class, Pie Wars, takes place November 30, 7 p.m., at A Real Bookstore, 113 Prairie Road, Fairview. Register at 972-398-9888, $65. For more information, go to arealbookstore.com.
Photo: Becky Lai / Flickr