Tag Archive: cornbread

Spicy Sloppy Joe Cornbread Casserole for Saturday Dishes

I am happy to be co-hosting this blog hop with Savannah from Hammock Tracks and Paula from Call Me PMC.   Each week we have a theme.  This week it is casseroles.

I am in Austin and visiting with my oldest daughter.  We invented today’s casserole together for dinner tonight.  We call it Sloppy Joe Cornbread Casserole.

Sloppy Joe Cornbread Casserole

If you are a foodie blogger share your favorite casserole with us this week.  If you are a food creator and looking to whip up a cozy family meal find your favorite recipes, and create your grocery list before you head out to the store.

To view all of the upcoming “Saturday Dishes” themes, click here.

Be sure to visit Hammock Tracks and Call Me PMC as we will each feature different posts from the previous week party.

Saturday Dishes

Also, please provide a link back to this post either on your parties page or in the post itself.  You can grab the button above if you like.

My featured blog for this week is: Miss Information’s Fish Friday Po’Boy.    My husband loved NOLA too and my oldest daughter is crazy about it.  What a fabulous recipe and I agree with her husband.  Mayo on both sides. But to each their own!

This party starts Saturday morning at 8AM.

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I feature all of my favorites from around the blogosphere at Weekly Rays of Sunshine on Saturday mornings.  Also, don’t forget to come to my Monday linky party to tell me what you did this weekend.
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December Chili and Restaurant Memories 6

I love chili and chiles.  I am especially fond of flavorful food.  Not the burn your mouth off kind.  Just the kind that will leave a little sizzle.  So, today one of my favorite chili recipes and a review of a restaurant that has just that right flavor with great food.

After taking third place in the office cook off one year, I was determined to keep working on chili recipes.  I planned to make one batch a month for a year.  I only got to December.  I’ll keep working at it as we go along.  This one isn’t quite so expensive to make.  It doesn’t require so many different ingredients. It is tasty and hearty though.

Speaking of taste good food with great flavor and cornbread.  ZTejas in Austin is one of my favorite places to go.  They aren’t Tex Mex but really more Southwest Cuisine.  They have lots of incredibly good flavors built into every day favorites or new spins on every day favorites like their Chicken Fried Ribeye or Mushroom Enchiladas.  Does that say Texas or what?  If you are just hanging out with friends and want a burger they have that too.  An excellent one.  They also have brunch, but I haven’t made it to that yet.    Every meal starts with their skillet fried cornbread.  See the connection my mind made?  My mind said, “Chili needs good cornbread. You know where they have good cornbread? Z Tejas has really good cornbread.  Now I am hungry for Z Tejas and good cornbread.  Glad they have both!”  All my foodie friends are nodding their heads.

When my oldest daughter FINALLY moved back to Texas this was the first great dining spot she found in her neighborhood.  After her meal, she felt assured she had picked the right neighborhood.  She has found a lot more since then.

The original restaurant is on the chic side of 6th street but my daughter lives near the one at Avery Ranch.  They are both lovely dining spots and just like everything else in Austin, each has their own style and appeal.  They are a restaurant on the go for sure. It looks like they are expanding all over the country.  So, a little Texas flavor might be coming to your neighborhood very soon!  If you have a chance, give it a try.

Sharing with Food Done Light and:
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Thanksgiving Fare-Southern Cornbread Dressing

Happy Friday!  Lots going on at TWC today.

It is time for New Friend Friday, I am co-hosting a linky with Hammock Tracks-Thanksgiving Fare(see below), and I am getting things started with my favorite corn bread dressing.  Enjoy!  Link up! and have a great weekend.

It is time to begin thinking about the menu for your Thanksgiving dinner.  It is basically the same every year at my home, and I like it that way, don’t you?  I do, however, get overwhelmed by the tremendous amount of information I see and read about how to cook a turkey. (Baked breast up – breast down, to brine – not to brine)  So we won’t even discuss that.  My favorite cable food shows and their websites will give you more information than you need about how to cook your turkey.  Just to say there is no stuffed turkey in this kitchen. The dressing is served on the side and made with corn bread.  That is the way I remember my momma making it.  When my family and I came home on the night before Thanksgiving there was a big platter with corn bread drying on the kitchen counter for the dressing and a loaf of pumpkin bread ready for slicing.  Food and their aromas bring back good memories for me. So, create some for your family too. You can read about how I got my name, The Tumbleweed Contessa, and the dressing vs. stuffing war here. Have a wonderful Thanksgiving no matter what you prepare.  Just do it with love and good warm feelings and be thankful for who you have to share it with and the good things in your kitchen. 

 Southern Corn Bread Dressing

  •  1 recipe yellow cornbread
  • 1 package dried, seasoned cornbread dressing mix (your favorite)
  • 1 sleeve saltine crackers, crushed
  • 2 cups celery, finely chopped (leaves included)
  • 1 large onion, finely chopped
  • ¼ cup parsley, finely chopped
  • 1 stick butter
  • chicken broth (I use the boxed- low sodium)
  • salt and freshly ground black pepper to taste
  • 1 teaspoon sage ( or to taste)
  • 1 teaspoon poultry seasoning (optional)
  • 3 eggs, well beaten, at room temperature
Preheat oven to 350°In a large bowl, combine crumbled cornbread, the dry seasoned dressing mix and saltines, and mix together and set aside.In a large, non-stick skillet, sauté the chopped celery and onion in butter until transparent, approximately 5 to 10 minutes. Pour sautéed mixture over breads and crackers, add the parsley, dried sage and poultry seasoning then add the broth, mix well, taste.  Add more seasoning to your taste.  (I think the flavors develop a little while baking so don’t overdo this.)   Add beaten eggs and mix well. Pour mixture into a greased 9×13” pan and bake until dressing is crispy and brown on top, about 45 minutes.   I usually cover with foil while baking and then remove the foil to brown about 15 minutes.  I like mine crispy and a little drier than some.  I like lots of sage and poultry seasoning in my dressing.  It is easy to add more, so don’t start with too much.  Don’t make this too soggy.  The bread should remain fluffy.   Add the broth a little at a time.  My momma liked hers drier.   Mine should hold together when pinched.  
Do you have a super special Thanksgiving recipe to share?  Share it here on Friday and come back on November 16th to see part II of this party with Hammock Tracks.

Don’t forget to get your cookie sheets out and link up your recipes.

Cookies 2012

Sharing this week with Six Sisters Stuff:
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Southern Yellow Cornbread

This is the base for my Southern Cornbread Dressing.

Southern Yellow Corn Bread

  •  2 cups yellow corn meal
  • 2 cups buttermilk
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 eggs
  • 4 tablespoons butter, melted

Mix the soda with the buttermilk and set aside to develop.  Mix cornmeal and salt.  Add the buttermilk and eggs.  Meanwhile melt 4 tablespoons butter in a baking pan (9 x 13”) is ok for a nice thick slice of cornbread.  I bake mine in a cast iron skillet.   Melt the butter in the skillet while preheating the 350° oven.  Add the butter to the meal mix and stir in quickly.  Let this sit for about 20 minutes before putting it into the oven.  This allows the cornmeal to absorb the liquid.

Put the skillet back into the over to keep hot after adding the butter to the corn meal mixture.  Pour the mixture into the hot pan and bake for about 25-30 minutes.  You want to hear a little sizzle when you pour it in.  Bake until a nice brown crust has formed around the edges and bottom.  We will refer to this recipe a lot.  This is one of those regulars with good food.


Southwest Stew with Cornbread Boats

The Terlingua chili Cookoff people say, “You don’t know beans about chili if you put beans in your chili.”   – definitely not turkey.  So, this is called Southwest Stew.  The perfect thing for a rainy day with nothing to do.  I love chiles in all their forms and flavors.  This meal is a reflection of that.  Also, I am forbidden to buy more spices until I use the ones I have.  This will make a good dent in that.  I miss my friends at Savory Spice Shop in the Arboretum.

For the stew:

  • 2 tablespoons of olive oil
  • 1 white onion
  • 2 jalapenos
  • 3 cloves of garlic
  • 1.5 pounds of turkey
  • 2 tablespoons of Organic Ground Cumin Seeds from Savory Spice
  • 2 tablespoons of Black Canyon chili powder from Savory Spice
  • 1 tablespoon of chipotle chili powder
  • 2 tablespoons of Sweet and Spicy Hungarian Paprika from Savory Spice
  • 1 tablespoon of Montreal steak seasoning
  • 1 10 oz. can of diced tomatoes and jalapenos
  • 2 4 oz. cans of diced Hatch green chiles (I used hot)
  • 2 15 oz. cans of black beans rinsed and strained
  • 64 oz. of low sodium tomato juice

For the cornbread:

  • 1 cup buttermilk
  • 1 cup stone ground cornmeal
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 egg
  • 1 tablespoon melted butter

For stew:

Peel the onions and chop into 8 chunks and place in the food processor.  Chop the tops off of two fresh jalapenos.  If you are afraid of heat….you probably shouldn’t make this, but you can remove the seeds and ribs of  the jalapeños.  Cut in half and place in food processor with the onion.  Peel three cloves of garlic and give a light mince.  Add to food processor.   Pulse until finely chopped.

In a Dutch oven set over medium heat sautee onion, garlic and jalapeños in olive oil until softened.  Add turkey and crumble.  As the turkey browns add the spices one at a time and mix.  Cook and stir until turkey is cooked through and spices are spread evenly.  Add diced tomatoes and green chiles.   Stir to combine.  Add tomato juice and black beans.  Reduce heat to low and get your tasting bowl ready.

Cook over low heat stirring frequently for at least 6 hours if not more.  You could transfer to a crockpot at this point.  After the first hour, taste for seasoning.  If it is too hot add a little sugar or apple cider vinegar one teaspoon at a time up to four or add a square of bakers chocolate.  Continue to taste as flavors will evolve during the cooking time.

For cornbread:

Preheat oven to 450° .

In a large bowl, stir the cornmeal, salt and baking soda together. Stir in the egg, melted butter and buttermilk.

Bake in a mini-loaf or muffin pan for 30 minutes. Remove from the oven when the top of cornbread is brown and it feels firm to the touch.  Immediately turn out to keep from over-drying.

To serve:

Cut out a large wedge or circle from individual muffins.  Fill with stew and set in bowl with a thin layer of stew.  Sprinkle with cheese.  Add a small dollop of sour cream and top with cut out wedge.

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