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Chile and Cheddar Cheese Cornbread

Sure… it’s cold in Idaho in the winter but somehow during December with the excitement of the holiday season it doesn’t seem as cold as it does in January when all the festivities die down. Here on the eastern side of the state, the mountain ranges are filling up with the snow that will become the irrigation water for the potatoes we will grow next summer. Right now those fields are empty and the wind whips across them pushing snow up against anything in its way. It’s a cold that sinks in deep and is hard to work out once it gets settled.

This is a clearly a job for a big bowl of hot soup and we have you covered with a couple options. Our Steakhouse Potato Soups are ready and on the table for those nights when you need dinner fast.  Or try one of the recipes we have here on our website, like this one for Best Ever Bean Soup or hearty Bull Rider’s Chili.

Anaheim Chile and Cheddar Cheese Cornbread

Whichever option you choose, this recipe for Anaheim Chile and Cheddar Cheese Cornbread from blogger See Lindsay would be a great accompaniment. Anaheim chiles – especially if you use the canned ones – are great for adding flavor without heat. And everything is better when you add a little cheddar!

A house filled with the warm smells of a pot of soup and fresh baked cornbread is the perfect respite from the cold.

Chile and Cheddar Cheese Cornbread


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