Grand Rapids, Michigan
Habanero Cheddar Cornbread
Prep time 15 minutes / Cook time 20 minutes / 12 Servings
1½ Cups Cornmeal
1½ Cups Flour
6 Tbsp. Sugar
2 Tbsp. Baking Powder
1 Tsp. Salt
1½ Cups Milk
¼ Cup Vegetable Oil
1½ Cups Habanero Cheddar, shredded
- Combine dry ingredients in a bowl and mix thoroughly.
- Add milk, eggs, and oil. Whisk thoroughly.
- Fold in cheese.
- Pour mix into a greased 9 x 13-inch pan.
- Bake for 15 to 20 minutes. It is done when toothpick comes out dry.
Braised Short Ribs
Prep time 45 minutes / Cook time 3 hours / 6 Servings
6 Beef Short Ribs, bone-in, 5 Oz. portions
Salt and Pepper, to taste
¼ Cup Olive Oil
1 Yellow Onion, large diced
2 Carrots, large diced
3 Celery Ribs, large diced
8 Cloves Garlic, crushed
1 Tbsp. Black Peppercorns, whole
3 Bay Leaves
12 Sprigs Fresh Thyme
4 Qts. Beef Stock
Crispy Fried Onions for garnish
- Generously season the short ribs with salt and pepper.
- In a large Dutch oven or rondeaux brown the short ribs in olive oil on all sides. Remove ribs and set aside.
- In the same pot, add the rest of the ingredients except the beef stock. Sauté vegetables on high heat until browned.
- Add the beef back to the pot with the vegetables and add beef stock. Cover pot and reduce heat to low. The liquid should
barely be simmering. Allow to cook until falling-off-bone tender (about 2½ to 3 hours).
- Carefully remove short ribs with a slotted spoon.
- Strain vegetables from remaining liquid.
- Use the juices as a sauce with the short ribs.
- Place short ribs on top of habanero cornbread.
- Top with crispy fried onions.