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Sweet Southern Cornbread

1 cup flour
1 cup cornmeal
3/4 cup sugar
3 tsp baking powder
1tsp salt
1 cup whole milk
1 large egg
6 tbsp melted butter
1 poblano Pepper chopped

Sauté the pepper in a skillet for 5 minutes just to soften the pepper
Combine all the dry ingredients in a bowl , combine all the wet ingredients in a separate bowl.
In a bigger bowl combine the wet and dry ingredients including the sauté peppers and gently fold and mix until combined.

Rum and Raisin Butter
1 stick unsalted butter
3tbsp  rum
4tbsp golden raisins
1/2 tsp cinnamon

Combine the raisins, agave, rum and cinnamon in a food processor and pulse for rough consistency. Add the butter and pulse again until fluffy just combined, set aside. If your butter was too soft , place it in the fridge for a few minutes.

Preheat the oven to 375 degrees place the corn bread mixture in the center of the oven and bake 20-25 minutes. You can also test your Cornbread by using a toothpick, if it comes out clean it’s done. Remove from the oven allow to rest 5 minutes. Top it with the delicious rum and raisin butter and ENJOY!!

Cornbread Dressing

Recipe Ingredients
2 cups flour
2 cups yellow cornmeal
2 eggs
1/4 cup sugar
6 tsp baking powder
1 stick melted butter
2 tsp salt
3 cups buttermilk

Turkey Stock
2 large turkey wings
8 cups water
3 celery stalks
1 medium onion
5 sprigs thyme
5 large garlic cloves

The entire fresh homemade cornbread
4 eggs thoroughly beaten
1 large red bell pepper chopped
1 medium green bell pepper chopped
1 medium onion chopped
3 celery stalks chopped
1 stick butter
Ground sage to taste(I used about 1 tbsp) always taste your dressing before adding eggs
Poultry seasoning to taste( 1 1/2 tbsp)
Salt and pepper to taste
5-6 cups of the turkey stock
All the meat from ONE turkey wing

3 tbsp butter
3 tbsp flour
4 cups turkey stock
Season to taste salt and pepper
3 sprigs fresh thyme
In a skillet melt the butter add the flour and cook out 2 minutes, then add the stock keep mixing until there’s no lumps and the gravy thickens season and enjoy!

Tex Mex Cornbread

1 cup all purpose flour
1 cup yellow cornmeal
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
2 eggs
1/2 cup buttermilk
1/2 cup whole milk
1 stick melted butter
1/4 cup finely diced jalapeño peppers
1/4 cup finely diced plobano peppers
1/2 of a medium onion
1 tsp chili powder
1/4 cayenne
1/2 cup grated mild cheddar cheese

Compound butter ingredients
1 stick butter
1/2 cup cilantro
1/2 cup pineapple
Add all above ingredients to the food processor and blend till combined, set aside in the fridge until ready for use.

Preheat the oven to 375
In a skillet sauté the peppers and onion, cool and set aside.
I’m a larger bowl add all the dry ingredients and mix until combined. Make a well in the center of the bowl and all the eggs and both milks, gently mix until combined. Then add the peppers melted butter spices and cheese and combine. Pour the batter into a greased pan and bake 20-25 minutes or until the toothpick comes out clean. Allow the cornbread to rest 5 minutes, cut a slice and spread your butter on top and enjoy!

Fresno Chili CornBread with Compound Butter

2 cups cornmeal
1 1/2 cups flour
2 tbsp butter
2 large eggs
1 tbsp baking powder
1 tsp salt
2 cups milk
One 14 oz can creamed corn
1/3 cup sugar( more if you prefer a sweeter cornbread)
1/3 cup chopped scallion
1/4 cup chopped Fresno chilies
8 tbsp melted butter

In a large bowl mix the flour, cornmeal,salt, baking powder. In another bowl mix the eggs with the creamed corn and milk until combined. Add the liquid mixture to the dried mixture, then add the melted butter, chilies and scallions and gently mix until combined. In a cast iron skillet add the two remaining tbsp of butter and melt. Once hot add the cornbread mixture to the skillet then immediately  place in a 350 degree oven and bake for 30 minutes or until the toothpick inserted comes out clean. Allow the cornbread to rest 15 minutes before slicing.

Compound butter ingredients
1 stick room temperature unsalted butter
1 tbsp of finely chopped Fresno chili(more if you prefer hotter butter)
2 tbsp honey
1 tbsp finely chopped garlic
Salt and pepper to taste

Add all the above ingredients  to a food processor and pulse until everything is combines.
Remove mixture from the food processor and place in the refrigerator until ready to use.
Put as much as you like on your cornbread and enjoy!