From the Kitchen

16 Sep

1) Spicy Beans – These are true to name – SPICY.  I recommend leaving out the jalapeno seeds when making (and this is coming from someone who likes it hot).  And, also eat them over nachos.  Yum.

2) Buttermilk Baked Chicken – blah, not as good as it should have been.

3) Cornbread (recipe below)
— 3/4 cup cornmeal– 3/4 cup all-purpose flour– 1/4 teaspoon salt– 1 1/2 tablespoons baking powder– 4 eggs– 3/4 cup sugar– 7 ounces creamed corn (1/2 can)
— 2 ounces diced green chilies, drained well (1/2 can)
— 1/2 cup butter– 1/2 cup shredded monterey jack and cheddar cheese blend

Preheat oven to 400°F. Mix together all ingredients in the order given. Pour into greased 8″ or 9″ iron skillet (or round enamel ware, as I did).  Bake 35 minutes. Insert toothpick- if it comes out clean the corn bread is done. If not, continue baking & check every 5 minutes with a toothpick.
^^^ yum, yum, yum.  I’ll make this again!

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