Who's That Girl
- Create. Snap. Eat.
- WHO'S THAT GIRL: A higher education obsessed foodie who is documenting her life in the kitchen. I love to cook delicious, gourmet-style foods for those I love and always welcome a challenge in the kitchen. With that challenge comes an impromptu nature. I tend to avoid following recipes to the exact, so you are not likely to find very many posted here. Being that I am a Libra and am learning to be free in the kitchen, the story always goes, "A pinch of this and a smattering of that!" Thank you for visiting -- and happy reading!
Friday, January 6, 2012
Cornbread Dressed for Dinner
I was never fond of cornbread growing up. Alongside salsbury steak and chitterlings, it was among my most detested foods.
That was until a friend of mine introduced me to doctored cornbread.
It's almost better than sliced bread. Almost.
You can add just about anything you want to cornbread, I suppose. Just treat it like bread. It can be sweet or savory. But this is something I never realized.
I actually made this dish for an office potluck.
I included maple sause, corn, jalapenos, sharp cheddar cheese, milk, butter, eggs and sugar.
Huh. Looking at those ingredients makes me wonder how you could ever fail at this?
It was good. Soooo good. I had to have seconds! It was just that good.
The method is simple:
I began with the cornbread -- mixing it according to the package. But I did add extra eggs and sugar.
Be careful not to add too much sugar or to overmix the cornbread. This could lead to a felled recipe, with the cornbread collapsing into itself, or a grainy result.
Just before adding it to a buttered pan, I mixed in the cheese, jalapenos and corn. I also sprinkled a little bit of corn on top. I cooked this on 400 for about 35 minutes.
It is a one-plate breakfast meal. Share with your loved ones, for sure.
High Traffic Posts
I was quite impressed with my recent Trader Joe's purchase of two thick cuts of sashimi grade ahi tuna. The look alone is so perfec...
Yeah! It's time to make some Louisiana style catfish and shrimp! Just let me get my handy dandy Louisiana Fish Fry and let's ge...
Goodness, I love pesto. I love its versatility: You can serve it in stuffed chicken. With warm goat cheese and tiny slices of French ...
I have tried Briannas dressings in the past, but never the chipotle cheddar. I had this dressing for the first time while visiting a dea...
Oh, goat cheese, how I love your smooth, pungent flavor. This was my first time purchasing the Private Selection Crumbled Goat Cheese -...
There is this amazingly rich dish that is quite popular here -- Mariscos Chihuahua 's camarones culichi. In the many, many years I hav...
First of all, this has got to be one of the most non-descriptive labels ever in human history. It took me a while to even figure out who ...
The moment of discovery is a beautiful thing. You've likely been toiling away for an outrageous amount of time: Researching, experime...
I have made a hugely important and wildly successful milestone in my program. Consequently, life has been busy, complex, wonderful, challe...
Quiche -- it can be vegan or vegetarian, hearty or mild, sweet or savory (through traditionally savory), hot or cold. What a wondrous, versa...