Sweet Southern Cornbread

Recently, Flo and I have been making  a ton of different things that complement cornbread, the 4th of July being a big hit, we decided that we were going to explore the world of the corny bread.

There's so many different things you can do with it, and we've only begun to test the waters! First, I'm going to share with you one of my favorite recipes for it, then tell you some of our favorite ways to serve it, then I'll leave you to discover your  own favorites :)


Sweet Southern Cornbread
(I make mine into mini loaves, makes about 9, or one 8x8 pan if you like those square-like pieces)

• 1 cup yellow cornmeal
• 1 cup AP Flour
• 1/4 cup Sugar (I know a lot of people who don't like their cornbread to be sweet, but it really needs a hint of sweetness.)
• 1T Baking powder
• 1t salt
• 1/3 cup vegetable oil
• 1 cup whole milk (I use Lactose due to Emma getting sick with regular milk)
• 1 egg

1. Mix all together well. The first time I made this recipe I didn't mix it as well as I should have in fear of over-mixing, and there was bubbles of baking powder on the top of a few loaves. Gross. Mix away! Also, letting it sit for a few minutes will make it kind of foamy because of the reaction of the baking powder, just fill as usual.
2. Place in a greased baking dish
3. Bake at 400 degrees until done (14 minutes for mini loaves, and 22 minutes for 8x8)

Flo really likes a couple pieces of cooked bacon chopped up added to his cornbread batter, along with some jalapeno slices on top of the batter for a more spicy route, while I like mine with some actual corn kernels mixed in and some cheese sprinkled on top before baking. Emma likes hers just cut in half with some cinnamon butter or sometimes some jam or jelly, but be careful because this cornbread is very crumbly!

We've also discovered that you can place the batter into a few different baking dishes for a few different dinners. Last night we had mini loaves cut in half and smothered in chili, cheese and fries (a lot of food!) even though we would have much rather put the cornbread batter into a waffle iron and made waffle cornbread chili plates, but sadly, we don't own a waffle iron...yet.

A while back, I also put the batter into mini muffin tins and stuck a few pieces of a cut up hotdog right in the middle of each one before baking for a new take on corndogs. It was a hit due to a few batches filled up a bunch of kids who were in awe that they were having corndog cupcakes :)


Enjoy!

BBQ TIME...Slaw Style

Tomorrow is the first of July, which only means 3 things: Heat, sun and barbeque! With fourth of July being only 4 days away, what better way to start the party than with some BBQ recipes! Since I work at the best bbq restaurant in the Happiest Place On Earth, I often get asked for some tips and recipes from the Ranch, however, I would be reeeeeeally unprofessional and not very cast-memberly like if I gave those out, so I can't...however, I can give out what was already given out :D I had googled a picture of Big Thunder Ranch BBQ slaw to show Flo a picture of a slaw that wasn't mayonnaise-based, but rather vinegar based, and while I did find pictures (below) I also found the recipe (and yes, it is correct). The original post is from the Disney parks blog to which the Chef of our restaurant willingly gave out to desperate Guests. Crank up that smoker, get the ice chests ready, and break out the fireworks while you enjoy the wildest slaw in the wilderness! *Cue Big Thunder Mountain ride...no? Okay, enjoy!

Big Thunder Ranch BBQ Slaw
Serves 6 to 8

• 1/2 cup white-wine vinegar
• 1/2 cup sugar
• 3/4 teaspoon coarse salt
• 1/2 teaspoon celery seed
• 1/2 teaspoon paprika
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/4 cup olive oil
• 1 pound shredded green cabbage (about 1/2 large cabbage)
• 1 pound shredded purple cabbage (about 1/2 large cabbage)
• 2 carrots, shredded

1. Combine vinegar, oil, sugar, salt, celery seed, paprika, black pepper, and cayenne in a large bowl, and using an immersion blender, blend together until emulsified. *Alternatively, combine in a blender, and slowly add oil while blending.
2. Combine shredded cabbage and shredded carrots in a separate large bowl. Add dressing, tossing to combine.
3. Refrigerate for a minimum of an hour in order for slaw to get "soggy" and absorb the dressing.

**Beware, very tangy!

BTR Slaw photo courtesy to Disney Parks Blog

Here's the exact link to the Disney Parks Blog with the BBQ Slaw recipe. Keep up with them for more Disney-related recipes as well! 8(:-D

-C

Mom's Poolside Chicken Salad Sandwiches

So, since moving out, I find myself missing my mom's cooking and a lot of childhood meals I loved. I constantly e-mail my mom and ask for the most random and simple recipes so I can go out and stock up on the small stuff for when I get the nostalgic urge to have one of my moms poolside chicken sandwiches that I cannot seem to match her recipe to save my life.

As pathetic as it seems, reverting back to my 9 year old self, swimming in the pool at my grandparents country club eating these sandwiches actually sounds like a pleasant idea. It being 2:00 in the afternoon, and about 80 degrees, I think I'm going to post the recipe for you all to enjoy, and then go make some myself!


Mom's Poolside Chicken Salad Sandwiches (yields about 4 sandwiches)

• 2 cans of white chicken in water. (Water drained)
• 1/2 cup of mayo (not light mayo) or more according to taste
• 1 T of mustard
• 2 stocks of celery chopped small
• 1 large dill pickle finely chopped or 2T of dill (NOT sweet) relish
• 1/2 t of black pepper
• 1/2 t of salt
• 1/2 t of garlic powder
• 1 whole apple (pink ladies are my favorite) chopped into a medium dice to get the most out of the flavor

 

Stir and chill for 1/2 hour.

Chilling the chicken salad is a really important step, so that the flavors have time to meld and thicken up a bit.

Take out, stir and add more seasoning if necessary.

 

 

I personally like my bread un-toasted, but Flo and Emma LOVE theirs toasted. Slap some (by some, I mean a lot) on some bread, open your favorite bag of chips and enjoy! ***Note, the messier, the better:)

 

-C