Matt Phillips provided the baking chops for the Clam bake. This Jalapeño-cheddar Corn Bread may have been my idea but the recipe was all his, and it was real damn good.

Procedure Jalapeño-cheddar Corn Bread

1. In a bowl, evenly mix flours, cornmeal, sugar, baking powder and salt.
2. In a separate bowl, whisk together milk, oil and eggs until evenly mixed.
3. Add wet ingredients to the dry ingredients and mix until combined; do not overmix.
4. Add jalapenos and cheddar to cornbread mixture.
5. Spray a 9-by-13-inch cake pan with cooking spray or a standard muffin pan.
6. Place cornbread mixture in pan or fill muffin cups about half way. Distribute batter evenly.
7. Bake at 325 degrees for about 35 minutes. Halfway through, turn pan around and bake until the middle of the cornbread springs back.

The Open Chefame, Eating Crowe, PYT, Phoodie, Dining by Design Clam Bake went off without a hitch. Phillies traffic even kept the seafood from arriving until 20 minutes before we started shooting our Clam Bake episode of Eating Crowe, but we could not be kept down! 5 tons of sand + 100 people = a hell of a good time. Check out the pictures from the event. Video and recipes will follow soon.