bb: Jalepeno Cheddar Cornbread

On the menu tonight:
Crock pot Calypso Beans from Rancho Gordo. I made these with caramelized onions and served them with raw onion, sliced avocado and BBQ sauce on the side.
Watermelon Salad: greens and basil from Needle-lane, watermelon, feta, olive oil and balsamic vinegar.
Barefoot Contessa's cornbread

The beans were the highlight, the salad refreshing on a hot day, and the cornbread... well it was fine, rich cornbread. I halved the recipe to fill a 9x9 pan and added the kernels of one corn ear. The cornbread was better after cooling than before, certainly buttery and quick to make. I might turn to this recipe again when I feel compelled to make cornbread. For serving with Chili, however, I recommend Cooking Light's Sour Cream Cheddar and Green Onion Drop Biscuits.