The Talk: Marcel Vigneron Country Cornbread Recipe & Queso Dip

The Talk: Queso Dip & Cornbread

Marcel Vigneron from Top Chef All Stars visited The Talk to make Queso Dip and Cornbread for tailgating. You should also try his fun version of Cheesy Jalapeno Poppers.

The Talk: Marcel Vigneron Queso Dip Recipe Ingredients

This Queso Dip is “a variation of my mom’s recipe,” which Marcel said he simplified for making at home. Sodium Citrate comes from citrus, and “it relaxes all the proteins in the cheese,” making it more creamy and melty. Look for it at a kosher food or health food store.

“I can never figure out how to make cheese stay melty,” Aisha Tyler said. I think she learned something useful from this recipe!

• 1 cup Water (or substitute beer)
• 10 oz Pepper Jack Cheese
• 11 grams Sodium Citrate
• 3 cloves roasted, pasted Garlic
• Salt & Pepper
• Blue Corn Tortilla Chips

Marcel Vigneron: The Talk Queso Dip Recipe Directions

1. Combine water with sodium citrate in a saucepot. Whisk to dissolve. Simmer on medium heat.
2. Add cheese by the spoonful, slowly working it in.
3. Add garlic with salt and pepper. Use an immersion blender to bring it together to a smooth, melted dip.
4. Serve with tortilla chips.

The Talk: Marcel Vigneron Country-Style Cornbread Recipe Ingredients

Cornbread is a great tailgating choice because you can make it ahead of time.

• 1 cup White Cornmeal
• 1 1/2 tsp Baking Powder
• 1/2 cup Buttermilk
• 1 tbsp Coconut Oil
• 3/4 cup Bread Flour
• 1/2 cup Sugar
• 2 Eggs
• 6 tbsp melted Unsalted Butter
• 1 tsp Salt

Marcel Vigneron: The Talk Country-Style Cornbread Recipe Directions

1. Put your cast iron skillet in the oven and preheat it to 375 F.
2. Combine cornmeal with bread flour, sugar, baking powder, and salt.
3. Separately, combine buttermilk with eggs and melted butter.
4. Mix wet ingredients into dry ingredients, but do not overmix.
5. Take the preheated skillet from the oven and prepare it with coconut oil.
6. Pour batter into the prepared pan and bake for around 25 minutes at 375 F, or until golden brown.
7. Let cool about 10 minutes before serving.