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Skillet Jalapeno Cornbread

Ingredients: 2 Hot green chiles 1 small Red bell pepper 6 Slice(s) Bacon 1 Cup(s) Cornmeal 1/2 Cup(s) All-purpose flour 2 Tablespoon(s) Pure hot chile powder 1/2 Teaspoon(s) Baking powder 1 Cup(s) Buttermilk 2 large Eggs; beaten 1 Cup(s) Grated sharp Cheddar cheese 3 Tablespoon(s) Melted unsalted butter Directions: 1. Preheat oven to 350 F. Roast the chiles and pepper until charred all over. Place in paper bag, seal, and set aside to steam for about 5 minutes. Open the bag, remove all blackened skins from the chiles and pepper, as well as stems, cores, and seeds. Rinse briefly. Cut chiles and pepper into small dice and drain well on paper towels. 2. In a cast-iron skillet, cook bacon over moderate heat until crisp (about 5 minutes). Drain the bacon and crumble it. Discard bacon fat and wipe the skillet clean. Coat the skillet with a thin film of vegetable oil. 3. In a large bowl, stir cornmeal, flour, sugar, chile powder, salt, baking powder. Add buttermilk, eggs, cheese, bacon, chiles, pepper and melted butter. Sitr well. Pour batter into the skillet and bake about 40 minutes until firm. Serve warm. (makes one 9" cornbread).
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Combine the chicken, cream ch eese, jalapeno peppers, onion, garlic, cumin, chili powder and grated cheese in a large mixer bowl. Beat with an electric mixer until blended. Season to taste with salt and pepper. Spread each Barbequed (in a skillet) franks Mix all, except the franks, well and put in a skillet and bring to a boil. Add franks and simmer 15-20 minutes. Tastes great and is fast. Nutt house hot water cornbread Mix cornmeals and salt thoroughly and pour in 2 cups boiling water containing 2 Tablespoons shortening. This should produce a firm mound of dough. Set the dough aside and cool for 20 minutes. Work in 1/2 teaspoon baking powder dissolved in Southern cornbread dressing DRESSING: Crumble cornbread and toasted bread in a large bowl. Add onion, chopped boiled egg and chopped celery. Add boiling broth to mixture. Add crumbled sage leaves. Salt and pepper to taste. Add raw eggs and melted margarine. Blend well. Pour i Mexican cornbread Preheat oven to 325 degrees F. Mix all ingredients except cheese together. Pour half of mixture in a well-greased skillet. Use an iron skillet if you have one. Spread cheese over the mixture, then pour remaining batter on top. Bake in 325 de Skillet goulash Cook and stir the meat and the onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the tomatoes (with the liquid) and remaining ingredients, stirring to break up the tomatoes. Heat to boiling, then reduce the hea Cornbread (sweet) Preheat oven to 350. 1. Combine dry ingredients in one bowl. 2. Combine wet ingredients in another bowl. 3. Mix together, stirring just until blended. 4. Pour into greased baking dish. 5. Bake for 35 minutes. Dessert cornbread Combine dry ingredients. Combine wet ingred. Mix together. Mixture will be quite watery. Pour into greased pan or dish (8" x 8", or something similar). Bake for 30 min. at 325 degrees, or until top is springy when gently touched. Serve Skillet hamburger pie In skillet cook beef, celery, and onion till meat is browned and vegetables crisp-tender. (Electric skillet 350 degrees). Stir in Worcestershire, 1/4 teaspoon salt, pepper, beans, gravy, and 1/2 cup water. Reduce heat (220 degrees) and simmer to blend fla Skillet salad Fry bacon until crisp, remove from skillet and drain on paper towels. Combine vinegar, water, sugar, and salt to fat in skillet and heat to boiling. Cool slightly and pour over lettuce. Crumble bacon on top and toss with lettuce. Serve at once. A Skillet lasagna In a skillet, heat oil over medium flame. Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and vegetables are tender. Sprinkle chicken mixture with half of the spaghetti sauce mix. Then, spoon cotttage cheese over chicke "better than marie's" cornbread Combine baking mix, cornmeal and sugar in a mixing bowl. Add eggs and milk. Beat until well blended. Carefully stir in melted margarine (it may splatter). Pour into greased 9 in. square pan. Bake at 350 for 35-40 minutes or until done. Serves 6. Chicken with peach jalapeno salsa 1. In a bowl, combine the peaches, jalapeo, lime juice and sugar. 2. In a large bowl, toss together the flour, bread crumbs, cornmeal, salt, thyme and cayenne. Put the chicken in a bowl of cool water. Remove the breast halves one at a time, let the excess Skillet chilaquiles, cafe style of days old. Stale tortillas will absorb much less oil, making chilaquiles a perfect way to use leftovers. I usually cut the tortillas into wedges and let them air dry a couple of hours before frying. Heat the oil in a 12-inch skillet (I use cast-