Forums
New posts
Search forums
What's new
New posts
New media
New media comments
Latest activity
Classifieds
Media
New media
New comments
Search media
Log in
Register
What's New?
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Navigation
Install the app
Install
More Options
Advertise with us
Contact Us
Close Menu
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Forums
The Water Cooler
General Discussion
Cooking/Food thread
Search titles only
By:
Reply to Thread
This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Message
<blockquote data-quote="tRidiot" data-source="post: 3520549" data-attributes="member: 9374"><p>So all the beans and cornbread inspired me last night to do something along those lines...</p><p></p><p>I had to use Shawnee Mills cornbread mix (not Jiffy!), so I added in buttermilk instead of regular milk and then the eggs and some sour cream to help with moisture (it does!). Then about a pound of chunks of cheese, cheddar and pepper jack. I'm always disappointed in pepper jack... no matter where I get it, it's so mild you can't even taste the peppers in it. I found some habanero jack somewhere once, now that had some pepper flavor!</p><p></p><p>Anyways, I digress... back to the cornbread. Cast iron skillet, of course, preheated in the oven, of course. Put a half stick of butter in and let it melt good, brushed it up around the sides of the pan, then poured in the batter and back into the oven. Came out pretty good, sprinkled some more cheddar on top the last couple of minutes:</p><p></p><p><img src="https://photos.smugmug.com/Street-tacos/i-nwvzmPg/0/3353158a/X4/20210211_192653-X4.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p></p><p>You can see where the chunks of cheese (about 1/4-3/8") made delightful chewy salty sections in there!):</p><p></p><p><img src="https://photos.smugmug.com/Street-tacos/i-4cRfs2Q/0/f2d5c8e5/4K/20210211_193403-4K.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p></p><p>And the whole meal with some cowboy beans made with sausage and leftover cut up ribeye cap steak chunks from the other night - pictures of that above, too.</p><p></p><p><img src="https://photos.smugmug.com/Street-tacos/i-9HST674/0/68b5d85a/4K/20210211_193516-4K.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p></p><p>Sorry, [USER=10465]@druryj[/USER], I had to use a mix, but as you can see, I definitely didn't stick with the mix alone. I always like to add some stuff in to add flavor and texture.</p></blockquote><p></p>
[QUOTE="tRidiot, post: 3520549, member: 9374"] So all the beans and cornbread inspired me last night to do something along those lines... I had to use Shawnee Mills cornbread mix (not Jiffy!), so I added in buttermilk instead of regular milk and then the eggs and some sour cream to help with moisture (it does!). Then about a pound of chunks of cheese, cheddar and pepper jack. I'm always disappointed in pepper jack... no matter where I get it, it's so mild you can't even taste the peppers in it. I found some habanero jack somewhere once, now that had some pepper flavor! Anyways, I digress... back to the cornbread. Cast iron skillet, of course, preheated in the oven, of course. Put a half stick of butter in and let it melt good, brushed it up around the sides of the pan, then poured in the batter and back into the oven. Came out pretty good, sprinkled some more cheddar on top the last couple of minutes: [IMG]https://photos.smugmug.com/Street-tacos/i-nwvzmPg/0/3353158a/X4/20210211_192653-X4.jpg[/IMG] You can see where the chunks of cheese (about 1/4-3/8") made delightful chewy salty sections in there!): [IMG]https://photos.smugmug.com/Street-tacos/i-4cRfs2Q/0/f2d5c8e5/4K/20210211_193403-4K.jpg[/IMG] And the whole meal with some cowboy beans made with sausage and leftover cut up ribeye cap steak chunks from the other night - pictures of that above, too. [IMG]https://photos.smugmug.com/Street-tacos/i-9HST674/0/68b5d85a/4K/20210211_193516-4K.jpg[/IMG] Sorry, [USER=10465]@druryj[/USER], I had to use a mix, but as you can see, I definitely didn't stick with the mix alone. I always like to add some stuff in to add flavor and texture. [/QUOTE]
Insert Quotes…
Verification
Post Reply
Forums
The Water Cooler
General Discussion
Cooking/Food thread
Search titles only
By:
Top
Bottom