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Cornbread with Grits From the cornbread thread. This is a completely over-the-top cornbread with grits and black or red pepper. For the grits 1/4 c real (not instant) grits (either white or yellow) 1 c half and half a little minced garlic black pepper and salt For the cornbread batter 1 c cornmeal 1 c flour 1-1/2 T sugar 1 T baking powder 1/4 tsp baking soda 3/4 tsp salt 3 T butter 1 egg 1-2/3 c mixture of buttermilk and creme fraiche black pepper, red pepper flakes, or a mixture of both peppers First, you slowly cook the grits in the half and half, with the minced garlic, black pepper and salt in a little covered pot for about 15 minutes, until they're done. Let cool. Then, make a cornbread batter, sifting together the cornmeal, flour, sugar, baking powder, baking soda, and salt. Melt the butter in either a cake pan or a cast iron pan in the oven. Beat the grits, egg and a the mixture of buttermilk and creme fraiche, together until smooth. Add 2 tablespoons of the melted butter to the grits and then mix quickly with the flour mixture. Pour into the cake or cast iron pan and sprinkle black pepper, red pepper flakes, or a mixture of both peppers over the top. Bake in a preheated 450 degree oven for about 35 minutes, until the top is set and the cornbread is coming away from the sides of the pan. The cake pan gives a softer, more cakelike bread; the cast iron pan makes a very crusty bread with a very moist interior that doesn't seem to rise as much. Keywords: Bread, American, Intermediate ( RG237 )

My Favorite Cornbread From the cornbread thread. Not at all southern style, but really good. 1-1/4 c cornmeal 1/2 c flour 2 T sugar 2 tsp baking powder 1 tsp salt 1 c milk 2 eggs 1 T melted butter Sift dry ingredients together into a mixing bowl Mix eggs and milk in another bowl, and add to dry ingredients; add melted butter Heat 8”-10” cast iron skillet and grease with oil or shortening Pour batter into skillet, and pour ¾ C milk over top of batter. Bake @ 375F for about 25 minutes Keywords: Bread, American, Easy ( RG236 )

Cornbread From the cornbread thread. It seems as if there are as many cornbread variations as there are "perfect" fried chicken recipes, but here is one of the myriad ones taking up my recipe box that seems to work quite nicely, with a little honey added for sweetness. Also it helps to not work the batter too much as it will result in a less risen final product. We also like homemade maple butter to go along with it. For the cornbread 1-1/4 c ap flour 3/4 c yellow cornmeal (I use stoneground for a little coarser texture) 1 T baking powder 1 tsp salt 2 lg eggs 2 T honey 1 c milk 2 T melted unsalted butter For the maple butter 1/2 lb unsalted butter 1/2 c maple syrup 1/4 tsp cinnamon 1 tsp salt preheat 8 inch cast iron skillet in 425 oven with 3 tbsp Crisco for 15-20 mins Whisk together dry ingredients. Whisk together wet ingredients. Add the wet to the dry until just combined. Remove the skillet from the oven and pour in mixture. Bake for 20-25 mins. Keywords: American, Bread, Easy ( RG235 )

Cornbread with Flour As discussed in the cornbread thread. Here's a recipe with flour, from my recipe box. 1/4 c oil or drippings 1 c corn meal 1 c flour 1 T baking powder 1/2 tsp salt 1 c milk 1 egg Heat oil or drippings in a 8 or 9" skillet in a 425 oven. Combine dry igredients; add egg and milk and some of the grease from the hot pan. Pour batter into pan; bake 20-30 minutes. Additional Notes: 1)If using a 12" skillet, double all ingredients, but still bake for 30 minutes. 2)Can substitute water for milk, plus buttermilk powder (2 Tablespoons per cup of liquid) Keywords: Bread, Side, Easy, American, Breakfast, Brunch, Lunch, Dinner, Snack ( RG234 )

Sarah's Cornbread As discussed in the cornbread thread. Here's a no flour recipe, from my friend Sarah. 1 c buttermilk 1 c stone ground yellow cornmeal 1 tsp salt 1/2 tsp baking soda 1 egg 1 T butter or drippings Preheat oven to 450°. Put some grease (oil, drippings or lard) in one 9 inch round iron skillet in the heating oven. Stir the cornmeal, salt and baking soda together. Add the egg and buttermilk and mix well. Remove skillet from the oven, add some of the melted oil/drippings and pour the batter into the skillet. Bake at 450° for 30 to 40 minutes. Remove when cornbread is brown. Keywords: Easy, American, Bread, Side, Breakfast, Brunch, Lunch, Dinner, Snack ( RG233 )

Vegetarian Chili Chili recipe, anyone? I've used a couple recipes through the years for meat-bird-aversioned friends. I've had good success with one that contains tofu (not really sure where it is, but could probably find it). And this one, with bulghar: 2-1/2 c dried kidney beans 6 c water to cover 1 c V-8 Juice 1 C raw bulghar 3 T olive oil 4 cloves garlic, smashed, chopped 1 tsp ground cumin 1 tsp basil 1 T chile powder 1 dash cayenne (or hot sauce) to taste 1 c chopped celery 1 c chopped carrots 1-1/2 c chopped onion 1/2 c chopped bell peppers 1/2 c chopped mild green chiles 2 c chopped tomatoes juice of small lemon, or 1/2 large one 3 T dry red wine 3 T tomato paste salt & pepper to taste Wash beans and pick through, removing any that float, and other debris like rocks, etc. Put into stockpot or Dutch oven. Cover to about 3" with cold water (about 6 cups). Add 1 t salt. Bring to boil. Reduce heat, cover and simmer until beans are tender (about 1 hour). Heat V-8 to boiling. Pour over bulghar and set aside. Allow to stand at least 15-20 minutes. In olive oil saute garlic and spices until they begin to release their scent. Add celery, carrots and saute til veggies are almost tender. Add onions, chiles, tomatoes and cook until tender. Add vegetables, V-8/bulghar, lemon juice to beans. Cook to heat through and blend flavors (about 20-30 minutes). Remove from heat and add wine and tomato paste and stir well to thoroughly blend. Correct seasonings. Allow to set for a few minutes to allow flavors to come together. Ladle into bowls and pass condiments: grated mild cheddar cheese, chopped onions, pico de gallo, crackers, sour cream, etc. Really good served with cornbread alongside. Keywords: Vegetarian, Vegetables, American, Tex-Mex ( RG230 )

Skillet Cornbread Version Without Flour 1 c buttermilk 1 c stone ground yellow cornmeal 1 tsp salt 1/2 tsp baking soda 1 egg 1 T butter or drippings Version With Flour 1/4 c oil or drippings 1 c corn meal 1 c flour 1 T baking powder 1/2 tsp salt 1 c milk 1 egg From The Skillet Cornbread Thread: Version 1 (Without Flour) Preheat oven to 450°. Put some grease (oil, drippings or lard) in one 9 inch round iron skillet in the heating oven. Stir the cornmeal, salt and baking soda together. Add the egg and buttermilk and mix well. Remove skillet from the oven, add some of the melted oil/drippings and pour the batter into the skillet. Bake at 450° for 30 to 40 minutes. Remove when cornbread is brown. Version 2 (With Flour) Heat oil or drippings in a 8 or 9" skillet in a 425 oven. Combine dry igredients; add egg and milk and some of the grease from the hot pan. Pour batter into pan; bake 20-30 minutes. They are both great recipes, just that the addition of flour in the second one makes it quite different. My friend Sarah also says that some people add a bit of sugar to the batter. Keywords: Side, Snack, Vegetarian, Side, Intermediate, Bread, Breakfast, American ( RG226 )

Pigs in a Blanket Serves 32 as Hors d'oeuvre. Here's a link to the What's the worst thing that you eat?, Name your deep dark secret thread. Say whatever you want about Pigs in a Blanket, people do really love'm. We prefer using all beef kosher style franks and either the Cresent or Cornbread Pillsbury dough. 1 Package Hot Dogs 1 Can of Pillsbury dough Suggested Dipping Sauces Ketchup mixed with a little pickle relish Mustard mixed with honey Cut each frankfurter into 4-5 pieces, on the diagonal preferably. Open the can of Pillsbury dough, and spread it out on a flour dusted cutting board. Roll each triangle a little larger and cut into 3 pieces, wrapping each around a piece of hot dog. Place seam side down on a parchment lined cookie sheet. Bake according to biscuit directions (usually 350F for about 10 minutes), or freeze before baking for quick treats (bake from frozen state, just a couple minutes longer than from thawed state). Keywords: Amuse, Appetizer, Easy, Snack, American ( RG169 )

Skillet Cornbread with Bacon Serves 12 as Side. Here's a link to the Corn Bread, Baked in a skillet thread. Ingredient Notes: 1) Instead of buttermilk you can use 1-1/4 cup milk + 1/4 cup plain Yogurt or Sour Cream) – I like to use sour cream and skim milk. 2) About the Sugar: use 1-3 Tbs, depending on how sweet, or not, you like your cornbread. 3) Optional ingredients: corn kernels, shredded cheese, chopped sautéed hot peppers, chopped cilantro 2 Slices Bacon 1 c Yellow Stone-ground Cornmeal 1 c All-Purpose Flour 3/4 tsp Baking Soda 2 tsp Baking Powder 1-1/2 tsp Salt 3/4 tsp Freshly Ground Black Pepper 2 T Sugar 1 Egg, lightly beaten 1-1/2 c Buttermilk (see note above for substitutions) Heat the oven to 350°F. Place cast iron skillet over low heat and slowly cook the bacon. Occasionally stir and slice the bacon (I use 2 knives) until the bacon is crisp and the fat has rendered, then place pan in the oven (leave the crumbled bacon & grease in the pan). While bacon is cooking, sift together the cornmeal, flour, baking soda, baking powder, salt, sugar and pepper. In a second bowl, combine the egg and milk. When the bacon is done and the skillet is in the oven, add the wet ingredients to the dry ingredients along with any optional additions (see notes), and stir to mix fairly well. Quickly open the oven and pour the batter into the skillet and bake until a toothpick inserted in the center of the bread comes out clean, about 20 minutes. Turn the cornbread out on a rack so it doesn't get soggy as it cools. Picture Credit and Bacon Notes: Thanks to eGullet member claire797 for the great picture. She pointed out that leaving the bacon in the skillet creates a "bacony crust." If you want the bacon mixed through the bread then remove & drain the bacon (leaving the grease in the skillet), crumble and mix into the batter before pouring it into the pan. Also, please note that the size of your skillet will affect how long the cornbread takes to bake. The pictured skillet is 8" in diameter and took 25 minutes to bake. I cook mine in a larger skillet, the bread is only about 1 1/2" in the center when done and takes about 18-20 mintues to bake. Keywords: Side, Intermediate, Snack, Dinner, Lunch, Pork, Bread, American, Barbeque ( RG163 )