Posts Tagged ‘cornbread’

Chicken Tamale Casserole

Monday, September 14th, 2009

I’ve been playing with the idea of making tamales, but I know how much work they really are. Well, I know how much work they are on paper. I’ve never tried to make them before–and honestly, I imagine they’re even more work than I’ve heard.

That is why the idea of a Chicken Tamale Casserole appealed to me.

It was good, but not great. The good news is, I know what went “wrong” and have some solid ideas of how to fix it. I definitely plan to try this one again sometime.

Chicken Tamale Casserole

Chicken Tamale Casserole
Serves 8 – From Cooking Light

1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Martha White)
1 (4-ounce) can chopped green chiles, drained
Cooking spray
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream

1. Preheat oven to 400°.

2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.

3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

Note (Or what I would change for next time): First of all, I used Jiffy cornbread mix, which is usually pretty satisfying, as far as corn bread mixes go, but for this recipe, a little too sweet. A less-sweet southern style cornbread mix would have worked better. This recipe came from Cooking Light magazine, but if I wasn’t as concerned about the health aspects of the dish, I probably would have used more cheese. Even trying to keep it light, using reduced fat cheese (there are lots of great 2% blends these days!) would’ve kept the nutritionals the same for a bit more cheese. I think it would’ve made a difference. Finally, I should mention that a handful of crushed corn chips sprinkled over the top was delicious. That one was Cara’s idea.

Sweet Cornbread Stuffed Pork Chops

Friday, June 19th, 2009

Ahhh…pork week.

This is our “default” pork chop recipe. It starts with brining, which if you haven’t tried, you simply have to, right away. It’s a simple process, just requires a bit of extra time, mostly, but it makes all the difference. Brining takes plain, dry pork and turns it into the most juicy, flavorful chop you’ll ever taste. Just about every kind of pork we eat gets this same brining treatment. The sweet cornbread stuffing is just a bonus. :)

stuffed pork chop

Alton Brown’s Stuffed Grilled Pork Chops
Adapted from Good Eats

nocoupons

  • 4 double thick pork loin chops
  • 1 cup kosher salt
  • 1 cup brown sugar
  • 1 tablespoon black peppercorns
  • 1 tablespoon mustard powder
  • 2 cups cider vinegar, heated
  • 1 pound ice cubes
  • 1 1/2 cups cornbread, crumbled
  • 2 tablespoons golden raisins
  • 1/4 cup walnuts, roughly chopped
  • 1/4 cup dried cherries, halved
  • 1/4 cup buttermilk
  • 1/2 teaspoon ground pepper
  • 2 teaspoons fresh rosemary, finely chopped
  • 1/2 teaspoon kosher salt

1. In a plastic container put the salt, sugar, peppercorns, and mustard powder. Add the hot vinegar and swirl to dissolve. Let mixture sit for 5 to 10 minutes to develop flavor. Add ice cubes and shake to melt most of the ice. Add chops and cover with brine. Refrigerate for 2 hours.

2. Remove chops from container and rinse. Cut horizontal pockets in each pork chop for stuffing. Combine rest of ingredients, and put into piping bag (or a ziploc bag with the corner cut off) that is not fitted with a tip. Pipe each chop full with cornbread mixture.

3. Grill the chops on medium high heat for 6 minutes on each side. Turn each chop 45 degrees after 3 minutes to mark.

Corniest Corn Muffins with Honey Butter

Thursday, February 19th, 2009

This recipe came to me by way of my friends Jordan and Roxy, who brought these as the dinner rolls for our annual Fake Thanksgiving. Everyone ooh’d and aah’d and begged for the recipe, including myself, and Jordan was happy to oblige: he found the recipe for these corn muffins over at Smitten Kitchen, who in turn, borrowed the recipe from Dorie Greenspan’s Baking From My Home to Yours.

So, now that that’s settled…Corn muffins. These turned out to be the perfect cornbread, in my opinion. Just a little bit sweet (but not too sweet), and with the perfect crumb (that is, crumbly, but not dry). They were also pretty easy to make, and had me wondering why I ever needed a Jiffy mix. Even David, who doesn’t like cornbread was almost converted here. I don’t think he’ll be craving them anytime soon, but he ate some, which is an achievement in and of itself.

I upped the ante a little bit by mixing up some honey butter, which was super simple and totally worthwhile. If the corn muffins were good without the honey butter, they were heaven with it. So good!

Corniest Corn Muffins
From Dorie Greenspan’s Baking From My Home to Yours

Yield: 12 regular-sized muffins or 48 miniature ones

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal, preferably stone-ground
  • 6 tablespoons granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 3 tablespoons unsalted butter, melted and cooled
  • 3 tablespoons corn oil (I used olive oil, because that’s what I keep around)
  • 1 large egg
  • 1 large egg yolk
  • 1 cup corn kernels – fresh, frozen or canned (in which case they should be drained and patted dry; I used frozen.)

Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and  salt. In a large glass measuring cup or another bowl, whisk the buttermilk, melted butter, oil, egg and yolk together until well blended. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. The batter will be lumpy, but don’t worry about it. The lumps will work themselves out as the muffins bake. Stir in the corn. Divide the batter evenly among the muffin cups.

Bake for 15 to 18 minutes (12 minutes for mini muffins), or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from the pan.

Honey Butter

  • 1/2 stick butter, at room temperature
  • 2 tablespoons honey

Pour the honey over the butter and mash together with a spoon. Slather on warm cornbread muffins. Devour. :)

I used salted butter, because I like the salty sweet combination, but you certainly don’t have to.