Cheesy Cornbread!

For years I've been on a quest for the perfect cornbread. This recipe is the most successful so far.  The only drawback is that they are much better when hot, so you can't really make them in advance and serve cold.  It is best to serve right after baking.

Blend well in medium bowl -

1 stick butter, melted
1/2 c. brown sugar
2 eggs

Add:
1/2 c. milk
14oz can creamed corn
optional - 2 TB chopped jalapeno

Blend well in large bowl:
1 c. shredded cheddar
1 c. flour
1 c. cornmeal
1/2 ts. baking soda
1/8 ts. salt

Gradually stir dry mix into wet mix.

Pour into greased muffin pan or 8x8 baking pan.


350F for 40 minutes.
Cool in pan 5 minutes.
Turn out onto wire rack.
Cool 5 minutes.
Serve and enjoy right away!

MexiCorn Chowder

Just in time for your Superbowl Party!

This recipe makes a whole stockpot full.  You can cut it down, but the proportions don't come out quite right.  Leftovers reheat quite well though, and you can even freeze some.

1. saute 4 boneless, skinless chicken breasts (I use a whole bag of Perdue frozen tenderloins)

2. Chop chicken into bite sized pieces.

3. Add to stock pot with:
  (2) 10oz cans Fiesta Corn, drained (don't use the kind with black beans and onions - the spices in it don't work with this)
  8oz can chopped green chilis, undrained
  32 oz can chicken broth
  3 cans Cream of Potato soup
  1 package powdered taco seasoning

4. Heat and stir on med-hi until low boil.  Reduce heat, cover, simmer 1 hour.

5. Stir in 8oz tub sour cream.
Bring to quick boil for 3 minutes.

6.  Serve with shredded cheddar and tortilla chips.


I usually use fat-free sour cream.  It will look grainy until it reaches boiling, and then will smooth out.  The sour cream adds flavor and thickness. It might be possible to use greek yogurt instead, but I don't know how it would hold up to being cooked.  The sour cream does not separate when microwaving leftovers.  I can eat this all week!


It really is simple - just cook the chicken, and then put in all these cans of stuff.  Probably  not recommended for those following a low-sodium lifestyle :)

Hot Beef Convection

This is a top round roast, smoked with hickory chips and basted with spicy bbq sauce to keep it moist.

It took about 3 hours, and went perfectly with fresh local sweet corn.

Leftovers were shredded and used to make BBQ Tacos -  heat shredded beef with a little bbq sauce. Serve in taco shells with cheese and coleslaw or fried peppers & onions.

Hungry yet?