October 20, 2011 § 2 Comments
Fall weather is finally here to stay! At least I think it is? For the past couple of weeks the weather forecast around here has been crazy! One day it will be almost 80 and the next I’m wearing a coat. It’s got me confused…it’s way to hard to take my coat back out of the closet when I was just wearing flip flops the day before. Okay… I will stop complaining about the weather now.
Anyways, when the fall weather comes the fall recipes come too! Yay:) For instance, soup…and when there is soup…there must be cornbread! I really like cornbread. Actually, I really love cornbread! Sometimes I like my cornbread sweet, but sometimes I like it spicy! That’s where mexican style cornbread comes in. It is really good and goes great with so many different things. It would go really great with taco soup or chili!
Mexican Style Cornbread
Serves 8 to 10
2 1/2 cups corn meal mix
2 tablespoons Crisco (Coconut oil works great here too! It is also the healthier way to go.)
2 cups buttermilk
3/4 cup canned corn
3/4 cup cheddar cheese
1/4 cup sliced jalapeno peppers (If you don’t want anything spicy you could always omit these, but I think it goes great together!)
1) Preheat oven to 375 degrees. In a medium size bowl, mix corn meal and Crisco with your fingers or a fork. Do this until the Crisco is evenly distributed throughout the corn meal.You know it’s mixed when there are little tiny lumps of shortening throughout.
2) Next add buttermilk and stir until combined. Lastly, add corn, cheese, and jalapenos. Once again, just mix it up until its combined.
3) Pour into greased, cast iron skillet or greased muffin tins. Bake for about 45 min. Just make sure that it get’s nice and crunchy on the bottom!
4) Serve and enjoy! 😀
October 17, 2011 § 5 Comments
Hey everybody! Well, this is my very first blog and my very first post! I am really excited! My first recipe is really simple to throw together and very delicious! Not only is this banana bread yummy, but it’s also healthy. It’s made with honey instead of refined sugars and it’s got oats!
Okay, so maybe there is a cup of chocolate chips. Let’s just pretend that they aren’t there. Of course once you take a bite of warm banana bread with semi-sweet, melted, gooey chocolate chips it’s probably gonna be pretty hard to pretend that they aren’t there!
This bread would be great on a cool, fall afternoon for a little snack. You could also pop a slice in the toaster for breakfast and layer on a very
unhealthy delicious amount of butter! Either way, you should make it. Soon!
Chocolate Chip Banana Bread1/2 cup butter (softened) 2/3 cup honey 2 eggs 1 1/2 cups mashed banana (about 3 large) 1/2 milk 1 teaspoon vanilla 1 3/4 cups flour 1/2 cup ground flaxseed 1/2 cup oats 1 teaspoon baking soda 1 teaspoon salt 1 cup chocolate chips (you could always put in some chopped nuts too!) Preheat your oven to 350 degrees. Next, mix together softened butter and honey. Add eggs, milk, banana, and vanilla. Mix well. Sift in flour, baking soda, and salt. Add ground flaxseed and oats. Mix until fully combined. Lastly, add chocolate chips and mix. Add batter to 2 greased loaf pans and bake for about 45 min. It may even take a little bit longer.