Jalapeno-Cheese Cornbread

 Jalapeno-Cheese Cornbread

    This recipe is based off of a cornbread recipe in Betty Crocker's The Big Book of Bread, published in 2013.  I have tried a number of recipes in this cookbook and have enjoyed all of them, including this Jalapeno-Cheese Cornbread. This recipe would have been perfectly fine plain (as in the cookbook); without jalapeno and/or cheese, but I wanted to "jazz" it up a little. I used fresh jalapeno from my garden, which was nice because I have all these pepper plants and trying to think of things to use them in. I used finely shredded Monterrey-Jack cheese, but you could use whatever shredded cheese you like. Finally, I used a 9-inch cast iron skillet for baking. I'd read recently about pre-heating the cast iron, before filling with batter. It's supposed to give it a crispier crust. It did and I liked it. You don't have to do that, but you should give it a try!

Ingredients:

1 cup milk

1/4 cup melted butter

1 egg

1 1/4 cup yellow, white or blue cornmeal

1 cup all-purpose flour

1/2 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup shredded cheese

2-3 diced jalapenos

Directions:

    Heat your oven to 400 degrees. If you are using cast iron, go ahead and put it in the oven after greasing the bottom and side of the pan, to pre-heat. If you are not using cast iron, grease the bottom and side of a 9-inch round or square pan. Mix together cornmeal, flour, sugar, baking powder and salt. In a separate large bowl, beat together milk, butter and egg with a whisk. Stir in the dry mixture all at once until moistened. You'll see some lumps. Stir in cheese and jalapeno. Take your heated skillet out of the oven and pour the batter into your skillet or other pan. Bake for 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm with butter and a drizzle of honey.

Jalapeno-Cheese Cornbread

Sopa Paraguaya (Paraguayan Corn Bread)

 Sopa Paraguaya (Paraguayan Corn Bread)

This dish from Betty Crocker's International Cookbook, published in 1980. I really liked this dish. You could eat this as a main dish or as a side dish like I did. This is like a casserole. I couldn't find a 2 quart casserole dish that the recipe called for, so I used a 3 quart dish and thought that size worked perfectly. I also didn't have all the seasonings in the recipe. I'd thought I had them! That's okay, because I just used more red pepper.  I also used Colby Jack cheese, not Monterey Jack cheese. 

Ingredients: 

1 1/2 cups boiling water

1 cup cornmeal

2 tbsp margarine or butter, softened

3 eggs, separated

1/2 cup milk

1/2 cup cottage cheese

1 tsp salt

1 tsp baking powder

1/4 tsp cumin

1/8 tsp ground allspice

1/8 tsp ground red pepper (I used 1 tsp, since I didn't realize that I was out of cumin and allspice)

1 can (8oz) whole-kernel corn, drained

1 cup shredded Monterey Jack cheese (4oz)

1 small onion, chopped (I used 1/2 of a large onion)

Directions:

Heat oven to 375 degrees. Grease a 2-quart (I used 3-quart and it was perfectly fine) casserole dish. 

In a large bowl, stir boiling water into cornmeal. Stir until smooth, then blend in margarine/butter and egg yolks. Stir in milk, cottage cheese, salt, baking powder, spices, corn, cheese and finally the onion. In a separate bowl, beat egg whites until soft peaks form; fold into corn batter. Pour into greased casserole dish. Bake for 45 to 50 minutes, until a knife inserted near the center comes out clean. Serves 9 to 12

Sopa Paraguaya aka Paraguayan Corn Bread

Sopa Paraguaya aka Paraguayan Corn Bread served with tilapia and grilled onion

Week 41 - Fried Fish & Swamp Gravy

 Fried Fish & Swamp Gravy

Week 41 of 52

Meat/Fish Entree #6

    When I picked this recipe, I had no idea of the story behind it. I found the recipe I used in a tiny cookbook I bought at a Buccee's gas station store North of Dallas. It's titled Texas White Trash Cookbook. The author is Betty Ann Stout. I picked it purely because of the name, because "Swamp Gravy"?? I had to know what it was. So, Swamp Gravy is a stew like dish that starts with oil drippings from frying fish. It is indigenous to the area of Colquitt, Georgia. It is a very, simple dish, without much seasoning, but that's one of the things that is so great about it. If you have seasonings you can add them, in addition to the salt and pepper called for in the recipe, by all means do so. I added garlic powder and Tony Chachere's Creole Seasoning and drizzled hot sauce over my serving. The other thing that is so great about this dish, is that you can make it pretty inexpensively, depending on the cost of fish. There are not many ingredients, you don't need much of any of the individual ingredients, this made a huge amount and it is filling. So, if you're looking for a budget friendly recipe to feed several people, check this out.  My modifications in italics. I would definitely make this again. 

Ingredients:

Catfish, cleaned and dressed (I used boneless tilapia fillets, because I couldn't find catfish; I prefer fillets, so that's what I will use in the future)

Cornmeal (I used a package of Gladiola brand cornbread mix)

Salt to taste

Pepper to taste

Tony Chachere's Creole Seasoning

Oil

2 large potatoes, peeled and chopped (I used 3 medium sized)

1 large onion, chopped

1 14oz can whole kernel corn (It doesn't say to drain, but I drained the corn)

1 14oz can cut okra (I couldn't find just okra, so I used what I found, which was Trappey's brand cut okra and tomatoes)

28 oz can crushed tomatoes (Do not drain; save the can for measuring water)

water

Directions:

    I'm going to give directions for using fillets. I rinsed off my tiliapia fillets and patted them dry. Pour about an inch and a half or so of oil into a large skillet and heat. The oil is ready when a sprinkling of cornmeal sizzles in the oil. Pour your cornmeal/cornbread mix into a gallon size zipper top plastic bag. Add salt, pepper and extra seasoning as desired to the cornmeal/cornbread mix. Add fillets to the plastic bag and shake. Coat each piece of fish individually; remove and set aside. When your oil is ready, gently place fillets (no more than two at a time) into the hot oil. Fry for three to four minutes (until golden brown) on each side. Remove to a plate with a towel to catch grease. I actually ended up transferring fillets to a pan and placed in my oven to keep warm, while I made the Swamp Gravy. Continue until you've fried all of the fish. 

    Pour out most of the oil from the fish (into a metal coffee can and save for frying fish in the future), reserving a tiny "skim" of oil on the bottom. Mine had bits of cornmeal in there also. Place back on the stove.  Add all of the vegetables. Use the empty tomato can to measure out 28 oz of water and pour that over the vegetables. Stir to combine. Cook, stirring occasionally until the potatoes are softened and the mixture has thickened. I ended up using some corn starch to thicken it up, because it wasn't as gravy like as I wanted. To serve, place a fillet on a plate and cover it with Swamp Gravy. Add extra seasoning as you like. You could serve hush puppies or cornbread with this, but it was plenty filling for me by itself. 

Fried Tilapia & Swamp Gravy

Nom, nom