Hot off the stove!!!

I have been reminded that a few of you actually like the recipes I post on here and that I haven't posted any in a while. My apologies. I've been traveling with work and about 6 weeks ago was in a car accident with my little girl. We were both injured but nothing to damaging.

Today, in chat, Mr. Skywalker informed me my recipes were missed. I said I would post an extra special one for him. So luke..... this ones for you.

MEXICAN CORNBREAD

Ingredients

Butter or non-stick cooking spray, for greasing pan
1 cup all-purpose cornmeal
1/2 cup all-purpose flour
2 tablespoons baking powder
2/3 cup milk
2 eggs
1/2 teaspoon salt
1/3 cup vegetable oil
1/2 cup chopped onion
1 (14-ounce) can creamed corn
1 cup grated Cheddar
1 cup chopped jalepeno peppers

Directions

Preheat oven to 350 degrees F.

Grease an 8 by 8-inch or 9 by 9-inch square pan with softened butter or nonstick cooking spray. Set aside.

In a large bowl, mix together cornmeal, flour, baking powder, milk, eggs, salt, and oil. Stir in onion and creamed corn. Pour half of batter into prepared pan. Top with cheese and peppers, spreading onto batter. Pour remaining batter on top of cheese and peppers. Bake for about 35 minutes or until golden on top and a toothpick inserted into the center comes out clean. Let cool slightly before cutting into squares.

The beverage of choice for this is either a cold Corona Light or a glass of sweet tea. You really can't go wrong either way.
Personally, I like eating this with chili but believe me this is fantastic all by itself.

Let me know what you think!!!

Thank you sir, I appreciate it!

nice job Da Eagles, can you sew also

Sewing is not my strong point.
When I was in Iraq, we just used 100 mile an hour tape to cover up any holes in our uniforms.

You can do away with the creamed corn if it grosses your kids out, and you can add a can of drained Rotel, your choice of heat, and mince up the big bits if need be. This recipe rocks!

Grease an 8 by 8-inch or 9 by 9-inch square pan with softened butter or nonstick cooking spray. Originally Posted by da_eagles_fan

are you kidding me? a cast iron skillet is the ONLY way to go. real cornbread is made in a properly seasoned cast iron skillet and that is all there is to that.

btw...there is a great book called 'The Cornbread Gospels' that i found in the Plano Public Library. has lots and lots of cornbread recipes, cool stories and anecdotes, instructions on how to properly season an iron skillet, etc. But this recipe, called Patsy Watkins's Rocking Cornbread i truly believe to be the best cornbread i have ever had, and i make it about every other week:


Ingredients


1 cup unbleached white flour
1 cup yellow cornmeal (stone-ground preferred)
1 tablespoon baking powder
¼ teaspoon salt
¼ teaspoon baking soda
1 ¼ cups buttermilk
1 egg
2 tablespoons sugar
¼ cup vegetable oil
½ cup frozen corn kernels, thawed
1 cup grated extra-sharp cheddar or Monterey Jack cheese
1/3 cup chopped pickled jalapeños
2 tablespoons butter






Directions


Preheat oven to 375 F. Spray a 10-inch cast-iron skillet with vegetable oil cooking spray, and set aside.

Sift together flour, cornmeal, baking powder and salt into a medium bowl.

In a smaller bowl, stir the baking soda into the buttermilk.

Whisk in the egg, sugar and oil. Then stir in the corn, cheese and jalapeños.

Put the prepared skillet on the stove over medium heat, add the butter and heat until the butter melts and is just starting to sizzle. Tilt the pan to coat sides and bottom.

Pour the wet ingredients into the dry and combine them quickly, using as few strokes as possible.

Scrape the batter into the hot, prepared pan and bake until golden-brown, 20 to 25 minutes.

Let cool for a few moments, then slice into wedges and serve. Makes 8 wedges.

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Only thing I do differently is use fresh jalapenos instead of pickled.

mmmm....i have a crock pot of pinto beans cooking right now. will be done around 8. and nothing goes better with pinto beans than cornbread.

JPdM

You are 100% correct my friend. A cast iron skillet makes amazing cornbread.
Unfortunately, I am not very good at using them. LOL!!

Yummy in my tummy

You are 100% correct my friend. A cast iron skillet makes amazing cornbread.
Unfortunately, I am not very good at using them. LOL!! Originally Posted by da_eagles_fan

dude...you owe it to yourself to get an iron skillet. they come with instructions on how to season it and take care of it. it will take your cornbread to the next level.

and tara...my cornbread...and your wolf brand chili...a match made in heaven! let's get together!

JPdM

btw...my pinto beans are done and one of my best batches ever.

You are 100% correct my friend. A cast iron skillet makes amazing cornbread.
Unfortunately, I am not very good at using them. LOL!! Originally Posted by da_eagles_fan

It's easy bud. Pre-heat the oven to 425, load your cast iron with a 1/2 stick of margarine. You want to use and oil-based margarine due to the higher heat. Leave the skillet in the oven for a minimum of 30 mins. as you prepare your cornbread batter.

When the batter is ready and your skillet as been in the oven for AT LEAST 30 mins, pour the mixture in the center of the HOT, sizzling margarine puddle. Do this quickly in a single fluid motion.
Gently shake the skillet's contents level and place it back in the oven.

Lower the oven's temp to 375 and let it ride baby


This method works well for me in a gas or electric oven

Give it a try and let us know how it turns out

Iload your cast iron with a 1/2 stick of margarine. Originally Posted by GentleGiant2467

that is blaspemy...i have not used margerine in over 20 years... 115/60 BP with extremely low cholesterol. butter. butter. butter.

but the real trick is the seasoning of your skillet. takes a while but once your skillet is properly seasoned it will be like an old friend. you will wake up and make coffee and reach for your best kitchen friend...your iron skillet.

and no substitute for the golden crust your trusty iron skillet will impart to your cornbread.

nothing like it.

JPdM

Think we need an Iron Chef forum for these great recipes. Who knows what other great ones some of us may have?

Tara...

Let's work on a trade. I'll make my cornbread recipe, in an iron skillet, while you relax naked on the bed. Then I'll make some of my father's chili (best on the planet.... FACT!!). I'll come and get you when it's ready.

Then you can tell everyone if it's good or bad.

dude...you owe it to yourself to get an iron skillet. they come with instructions on how to season it and take care of it. it will take your cornbread to the next level.

and tara...my cornbread...and your wolf brand chili...a match made in heaven! let's get together!

JPdM

btw...my pinto beans are done and one of my best batches ever. Originally Posted by Juan Pablo de Marco

Yes we have got too get together and have our wolf brand chili.

I am a whore for home cooked food, in case y'all didn't know. Oh... and I like doing dishes.