We are having chilli and cornbread. YUMMY!!!!! nm

• What's cooking for dinner tonight? - hungryMT
  • Kedgeree sm - Anglophile
    • Is that good? I can't decide whether this would be tasty or not? nm - ChiaPet
  • banana nut cheerios - with skim milk
    • LOL i just had cereal (puffed rice) as my late night snack - MLY
  • ramen noodles, chicken flavored - MLY
    • I had the same thing the night before...last night though (sm) - Metoo
      • how do you cook your chicken? - MLY
        • It is very simple and you can do it either way (sm) - Metoo
  • Boneless chicken breast in a lemon cream sauce served on fettucini with salad and garlic bread. - RockinMT
    • that sounds delicious! - ginny
  • Grilled rib steak, shrimp scampi, asparagus and green salad... - WestCoastMT
    • Steak and scampi? Can I come over? nm - ChiaPet
  • Buttermilk chicken, steamed rice and green salad. nm - m
  • I am having a South Beach pizza and putting some fat free - PITY ME, PLEASE!
    • As an active dieter, you officially have my pity! (But you will have a small butt than me).....sm - Cyndiee
      • Sometimes I chop a little onion and add to the salmon with fresh - PITY ME, PLEASE!
  • We are having chilli and cornbread. YUMMY!!!!! nm - MT and worn out
  • Chicken quesadillas. Mine are much better than any restaurant...nm - mtmtmt
    • Ooooh, my kids love them and we always have chicken, can you shoot me the recipe? :0) thanks!...nm - Cyndiee
      • BTW, lots of left over turkey, so turkey croquettes or tetrazini tonight!,,,,sm - Cyndiee

The messages you are viewing are archived/old.
To view latest messages and participate in discussions, select the boards given in left menu

WARNING:  I do everything by eye....a pinch here, a smidgeon there...I just throw it all in a bowl and guesstimate.

Ya make 'em kinda like pancakes in a cast iron skillet on the stove and it doesn't heat the house up as much as baking. 

Boil at least a cup of water in the microwave

Put about 1 to 2 cups of self-rising cornmeal in a bowl.  Add 1 beaten egg and mix thoroughly.  Then you add the boiling water in bits, slowly mixing it until the right consistency....not thin like pancakes.... kinda like what you would make for regular cornbread almost.  

Heat skillet with about 1/8 to 1/4 inch oil heated med to med/hi.... then use a good sized serving spoon to dollop the mixture into the pan.  Watch carefully and try not to burn      

DO NOT, under any circumstances use jiffy mix.   

After 25 years I've finally gotten it nearly right (darn Yankee that I am).   Happy vows tomorrow!      

The first time when I was a kid and my mom tried making (bland New England palate here) it.  It was so dry and yucky I swore I'd never eat any ever again.

About 10 years ago a co-worker made cornbread to go with lasagne (she's 1/2 black 1/2 italian and a 100% spitfire!) and OH MY GOSH it was soooo good!  She had like this layer of sugar on top that was kinda melted and it was so moist...I could've eaten that whole pan myself.  I asked her for the recipie but she said something like, "Ancient family secret" or some such thing to bum me out.  Cornbread with lasagne.  Never had it since and probably never will.  :(  I wicked miss her but yeah, she made one heck of a cornbread and that sweet style certainly suited my tastebuds!

Vidalia Onion Cornbread (from Paula Deen)

1 box Jiffy corn muffin mix

1/2 stick butter

1 large Vidalia or other sweet onion, chopped

1 egg, beaten

1/3 cup whole milk

1 cup sour cream

1 cup grated Cheddar cheese, divided

1/4 tsp salt

1/4 tsp dill weed (which I leave out)

Preheat the oven to 450 degrees F. Spray an 8-inch square baking pan with vegetable oil cooking spray. In a medium saucepan, melt the butter and saute the onion until tender, but not browned, for about 3 minutes. Remove the pan from the heat and add the muffin mix, egg, milk, sour cream, 1/2 cup of the cheese, the salt, and dill weed. Stir to combine. Pour into the prepared pan and top with the remaining 1/2 cup cheese. Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean. Allow to cool slightly before cutting into squares.

I double the recipe and bake it in a 9x13 or even 11x15 pan and it comes out great. And to keep the cheese from getting too dark, I add it the last 10 minutes instead of at the beginning. So yummy!

Second favorite is corn casserole, very similar to the onion cornbread.

Corn Casserole

1 pkg Jiffy corn muffin mix

8 oz sour cream

1 cup shredded Cheddar cheese

1 egg

1 can whole kernel corn (do not drain)

1 can cream-style corn

1 stick of butter

Melt the butter in an 8x8 baking dish in a 400-degree oven. Meanwhile, mix the corn muffin mix, juice from whole kernel corn, egg, and sour cream until well mixed. Add remaining ingredients and pour into dish with butter. Stir slightly to mix in the butter. Bake 30-45 minutes or until set in the middle.

Again, I have doubled this recipe and baked in a 9x13 pan; however, do not double the butter or it is too greasy.

This is fairly easy to make.  Some people just make a regular yellow cake from the box, ie. Betty Crocker or Haines.  I like more the homemade taste.

Cream Cake (Tres Leches)

Yield: 10 to 12 servings

Ingredients:

The Cake:
3 eggs
1 cup sugar
¼ cup milk
1 cup all-purpose pour
1½ teaspoons baking powder
1 tablespoon vanilla extract

The Cream Filling:
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
1 tablespoon vanilla extract

The Frosting:
1 cup whipping cream

Method:

The Cake:
Preheat oven to 350ºF. Separate the eggs. Beat the egg whites unti1 fluffy. Add the sugar gradually and mix well. Blend in the egg yolks, one at a time. Alternately blend in the milk, flour, and baking powder. Add the vanilla and blend well. Pour into a greased, square baking pan, and bake 45 minutes or until a knife inserted in the cake comes out clean. Remove the cake from the oven and pierce it with a fork, making little holes evenly over the surface. Set aside to cool.

The Cream Filling:
In a large bowl, mix condensed milk, evaporated milk, and vanilla extract until well blended. Slowly pour the mixture over the top of the cake.

The Frosting:
Beat whipping cream until stiff. Spread over cake.

Put in the frig and serve cold.   Some people do add liquor to taste, such as brandy or rum.