Archive for » February 25th, 2010«

This is a very good cornbread that can be served with soups, stews, and casseroles. It is moist and has a little “KICK” to it.

 

What You Need!!!!

  • 1 1/2 c self-rising cornmeal
  • 1/2 c self-rising flour
  • 1/2 c sugar
  • 2 eggs
  • 1 1/3 c milk
  • 1/4 c oil
  • 1/2 c corn kernals
  • 2 jalapenos (diced)
  • 1/8 c onions (diced)
  • 1 lime (juiced)
  • 2 tbsp honey
  • 2 tbsp butter
  • One 8″ or 9″ cast-iron skillet

Make It!!!!
1. Preheat oven to 450°.
2. Soak corn and onions in the lime juice.
3. Put oil into skillet, being sure to coat entire inner surface of skillet, and then place skillet into warming oven. (This achieves 2 goals: The oil is thinned prior to adding it to the batter, and the skillet is already hot when you add the complete mixture, ensuring a crisp outer edge.)
4. After 15 minutes strain corn and onion from lime juice.
5. Mix together all dry ingredients. Mix in the milk,eggs,corn, jalapenos, and onions.
6. Making sure the skillet and oil are quite hot, but not smoking (about 5 minutes in the warming oven), steadily pour and stir in the hot oil into the rest of the batter. You want to stir as the oil is being poured, or you may risk burning the batter.
7. Pour the batter into the now hot pan. If you’re lucky, it will spatter as it hits the hot iron.
8. After batter is in pan place into oven about 20-24 minutes. The top should be golden-brown and cracking a bit from rising. After taking it out of the oven and is still hot spread the butter and drizzle the honey over the top.
9. Allow the cornbread enough time to soak the honey and butter in before serving.

If you don’t like honey~ don’t use it, IT is still very good with butter!

I don’t know about you, but I am constantly trying to find some different and EASY to make. Serve this with some Mexican cornbread.

 
What You Need!!!!!
1 pound shredded, cooked chicken
1-15 ounce can whole peeled tomatoes
1-10 ounce can enchilada sauce
1 onion, diced
1-4 ounce can green chile peppers, chopped
2 garlic cloves, minced
2 cups water
1-14 1/2 ounce can low sodium chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1-10 ounce package frozen peas
Vegetable oil
7 soft corn tortillas, cut into strips
1/2 cup sour cream

Make It!!!!
1. Combine chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic to crock pot; add water and broth and sprinkle with cumin, chili powder, salt, pepper, and bay leaf; stir in corn and cover with lid.
2. Cook on low for 6 to 8 hours or high for 3 to 4 hours.
3. When ready to serve, preheat oven to 200 degrees F and brush a baking sheet with oil. Place tortilla strips on baking sheet and bake 10 to 15 minutes or until crispy.
4. Top soup with sour cream and tortilla strips.

Buon Appetito Always~ Mangia!!!!