Damn… Today “snuck” up on me. Seriously… O_o
So, I am so busy that I’m meeting myself coming and going. Just finished prepping elebenty-twelb-bazillion mini tea sammiches for the o-spring’s Tea Party Project with her Gifted Class today. (NO, not THAT kind of tea party, the REAL kind with tea, snacks, and etiquette. You know, the kind you can actually take seriously and not just shake your head…) Anywho, I have tons more stuff to do – and that’s just BEFORE I deliver the sammiches…
So… Here’s a quickie blog. Since everyone is always asking me for recipes whenever I mention foodstuffs, here’s my personal recipe for Cheese Stuffed Cornbread – just like we had last night with the Black Eyed Peas and Smoked Turkey:
Merp’s Cheese Stuffed Cornbread
- 1/2 Cup Plain Yogurt
- 1.25 Cups Milk
- 1/4 Cup Vegetable Oil
- 2 Large Eggs
- 1 TBSP Jalapeño Juice (from jar of sliced Jalapeños)
- 1 Cup Flour (AP)
- 1 Cup Yellow Cornmeal
- 1 TBSP Baking Powder
- 1 tsp Salt
- 1/4 Cup Sugar (Optional)
- Bacon Grease or Lard
- 1 Cup Shredded Cheddar Cheese (Sharp or Mild, your choice)
- Cast Iron Skillet – 10″
Preheat oven to 400F. Grease Skillet with Bacon Grease/Lard, set aside.
Beat eggs, then mix together with the rest of the wet ingredients until fully incorporated and smooth. Will be somewhat thick.
Sift together all dry ingredients in a large bowl, make a “well” in the center, and pour in pre-mixed wet ingredients. Stir with a rubber/silicone spatula, using a folding motion, until fully incorporated. Mixture should be wet but lumpy, do NOT overmix.
Pour 1/3 of mixture into skillet and smooth to edges with spatula. Sprinkle shredded cheese on top. Pour remaining 2/3 of mixture on top of cheese and carefully spread out.
Place in 400 degree oven and bake until a toothpick comes out clean. Approximately 30 minutes.
Poke several holes in top with toothpick or fork. Apply butter to top, return to oven for 2-3 minutes.
Serve with Beans, Greens, Soups, or just about anything where cornbread is desired.
Optional: Add crumbled bacon, or minced Jalapeños to the mix.
More to come…