Since Eric (my DH) was out of town this week, we decided to do a little cooking this weekend to keep us in practice. Though, I’m sad to not be able to regularly attend Menu Plan Monday, I’m hoping to be able to again soon. So, to get you through I’ll post little bits of my cooking catastraphes, ahem, I mean learning experiences.
One of my goals for this new year is to become a better cook, cook more, and blog-wise to start posting more personal adventures that still relate to the overall theme of this blog. So, Friday night Eric and I knew we had to make an appetizer to take to an engagement party we were going to (Congrats Bob & Emily!).
Over the Christmas holiday we made a point to list out appetizers and entrees that Eric wanted and that I wanted. We have very different tastes, so we made a pact to be willing to at least try the other’s menu item and to attempt to make at least one thing on each of these lists each week Eric is in town with work.
Our first attempt: Vera Bradley Cookbook’s Southwestern Cornbread (pictured above.)
Eric went to the grocery to get our ingredients (sans coupons, shhhh, don’t tell anyone!) and got it started.
And, now here’s me, showing off our finished product & my new hair (which I just dyed black.)
We doubled the recipe so we could take one pan of the Southwestern Cornbread to the engagement party, and one pan to our small group tomato soup and games gathering. Eric & I decided we liked it better to go with a soup or stew vs. an appetizer on its own. Eric gave it a solid 8 out of 1o. However, because it was super easy to make, I give it an additional .25 points. Without further ado, here’s the recipe:
1/3 c. shortening
1 c. cornmeal
1/2 t. salt
1/2 t. baking soda
1 (10.5 oz.) can cream-style corn
2 eggs, slightly beaten
5/8 c. buttermilk
1 (4 oz.) can green chilies, diced & drained
1 c. grated cheddar cheese
Heat oven to 375. Lightly grease a 9 inch pie pan. Mix together shortening, cornmeal, salt, soda, corn, eggs, and buttermilk until just moistened. Pour half of the mixture into the prepared pan. Top with chopped chilies and cheese, then cover with the remaining corn bread mixture. Bake for 35 to 40 minutes until browned on top and a toothpick inserted in the center comes out clean. Enjoy.
PLEASE always feel free to share good, easy recipes with me, I desperately need them. Thanks!