1. Jalapeno Cheddar Corn Bread

Ingredients:
Dry Mix-
● 250g all-purpose flour
● 150g corn meal
● 56g baking powder
● 15g sugar
● 10g kosher salt

Wet Mix-
● 500g sour cream
● 4 whole eggs
● 42g canola oil
● 400g shredded cheese

● ½ cup sliced green onions
● ¼ up of finely cut jalapenos (seeds removed)

Method:
In a mixing bowl combine all your dry mix items and whisk together until everything is well incorporated. Set aside.

In another mixing bowl, combine all your wet mix items and whisk together until well incorporate. Add the dry mix in two parts into the wet mix and gently fold together with rubber spatula. Your dough will look shaggy, at this time you can add your shredded cheese. Continue to fold together.

Transfer your finished corn bread batter into a oiled or buttered cast iron pan, if you do not have a cast iron pan you can use any bake safe pan, tray, casserole dish, or muffin tins.

Pro Tip: You can make you corn bread batter in advance and keep stored in an air tight container in your refrigerator for up to 2 days in advance.

Bake the corn bread in your Prokan Kano Oven preheated to 350F for 20-25 minutes or until a toothpick inserted into the middle comes out clean with no batter attached. Time may vary depending on how deep your pan is. A more shallow wider pan will take less time than a small and taller pan. A perfect finish will be golden brown on the top and fully cooked in the middle.

While the corn bread is still warm, add a generous spoon of seasoned butter right before serving. I like to use a honey and smoked sea salt butter combination, it goes really well with the jalapeno cheddar corn bread.

2. Southern Pasta Salad

Ingredients:
● 3L cooked pasta
● 40g chow chow or relish
● 20g raw diced red onions
● 30g raw diced red peppers
● 40g crumbled feta
● 20g raw diced jalapenos (seeds removed)
● 30g white wine vinegar
● 100g mayo
● Black pepper to taste
● Kosher salt to taste

Method:
In a large mixing bowl, combine all ingredients together. Using a rubber spatula or wooden spoon mix well to ensure everything is evenly mixed.

Let the pasta salad side in the fridge for 20-=30 minutes before serving to let all the flavours soak in. You can even do this in advance and overnight to reduce your day of prep.

For your Grilled Sausages:
Grill your favorite sausages of choice on the preheated Prokan Cast Iron Griddle for a total of 8-10 minutes. (flipping sides after 4-5 minutes). Serve along side your favorite condiments such as Dijon mustard, honey mustard, or barbeque sauce.