Evening Respite

[T Ord]

There is a nip in the air and Jack Frost beckons in the morn. A body needs a warm meal to carry it through the night. Tonight's meal includes

South West Kale Salad
White Chicken Chili
Mexican Cornbread

The secret to my chicken chili is white chili beans. Try them for a nice flavor pop and don't skimp on the cilantro.

[Night]

This sounds much better than friendship bread

[dudeman]

There is a nip in the air.

I believe they prefer to be called Japanese/

[Harry Henderson]

Racist Chicken Chili and Undocumented Immigrant cornbread

[HeavyHauler]

Can you teach me, how to make cornbread biscuits, gravy, and whatever else goes with that dish?

I broke down and bought a couple tiny bags of cornmeal, that they wanted both of my nuts for; they were willing to take the left one for now.

[Mayaca]

I believe they prefer to be called Japanese/

Did someone call me? I thought.... Oh. nevermind.

[bladesmith]

I know you didn't ask me, but here is a sweet cornbread recipe that should be a good for a first timer. Hope this might give you something to consider

http://www.foodnetwork.com/recipes/paula-deen/moist-and-easy-cornbread-recipe.html

6 tablespoons unsalted butter, melted, plus butter for baking dish
1 cup cornmeal
3/4 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1 1/2 cups buttermilk

Directions
Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish.
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.
Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.
Recipe courtesy of Paula Deen (TIE, pg. 45)

Read more at: http://www.foodnetwork.com/recipes/p...ml?oc=linkback

[azrancher]

I believe they prefer to be called Japanese/

Asian...

Rancher

[swampbilly]

I know you didn't ask me, but here is a sweet cornbread recipe that should be a good for a first timer. Hope this might give you something to consider

http://www.foodnetwork.com/recipes/paula-deen/moist-and-easy-cornbread-recipe.html

6 tablespoons unsalted butter, melted, plus butter for baking dish
1 cup cornmeal
3/4 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1 1/2 cups buttermilk

Directions
Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish.
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.
Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.
Recipe courtesy of Paula Deen (TIE, pg. 45)

Read more at: http://www.foodnetwork.com/recipes/p...ml?oc=linkback

turn it up a notch with a couple of diced jalowpenohs.......

[bladesmith]

I make my cornbread with only corn meal, eggs, and buttermilk. If I'm going to make Mexican, I add jalapenos and canned corn. I gave HH the recipe for sweet cornbread because it seems to be a favorite for yankees.

[HeavyHauler]

I know you didn't ask me, but here is a sweet cornbread recipe that should be a good for a first timer. Hope this might give you something to consider

http://www.foodnetwork.com/recipes/paula-deen/moist-and-easy-cornbread-recipe.html

6 tablespoons unsalted butter, melted, plus butter for baking dish
1 cup cornmeal
3/4 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1 1/2 cups buttermilk

Directions
Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish.
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.
Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.
Recipe courtesy of Paula Deen (TIE, pg. 45)

Read more at: http://www.foodnetwork.com/recipes/p...ml?oc=linkback

Thanks man, I'll try it out and let you know what I think of it!

[HeavyHauler]

I make my cornbread with only corn meal, eggs, and buttermilk. If I'm going to make Mexican, I add jalapenos and canned corn. I gave HH the recipe for sweet cornbread because it seems to be a favorite for yankees.

You're a fucking bastard. I ain't no yank, yah fuck.

Give me the goods, the real goods. Not some sweetened fucking horse hockey bullshit bread.

[HeavyHauler]

turn it up a notch with a couple of diced jalowpenohs.......

I love jalowpenohs.

[gamgee]

I had lentil barley soup with saltines.

[T Ord]

My Mexican Cornbread is similar to this recipe tweaked for the epicurean tastes of my household. We proportionately decrease the flour and sugar while increasing the cornmeal.

• 1 cup butter, melted
• 1 cup white sugar
• 4 eggs
• 1 (15 ounce) can cream-style corn
• 1/2 (4 ounce) can chopped green chile peppers, drained
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup shredded Cheddar cheese

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 4 teaspoons baking powder

1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese.
3. In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan.
4. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

http://allrecipes.com/recipe/24209/a...can-cornbread/