Martha Stewart Living Magazine, Nov 2020, p.70
5 stars
It's Thanksgiving week! Instead of "regular" rolls or cornbread, try this super EASY and incredibly delicious recipe. It's beyond flavorful, and once you've made this, you won't go back to regular 'ol cornbread.
Ingredients: corn oil, fine yellow cornmeal, whole milk, cream-style corn, cheddar cheese, shredded cooked chicken, cilantro, pickled jalapenos, eggs, baking soda, Kosher salt
Tips
- Used vegetable oil instead of corn oil
- Used fine white cornmeal instead of fine yellow cornmeal
- Used Rotisserie shredded chicken
- Used sharp cheddar cheese
- The cilantro didn't impart much flavor in the cornbread but it's nice to include for color
- The pickled jalapenos added a spicy, flavor (a wow!) to the dish. Only used 1/4 c (or less!) and chopped them up
- Didn't think it needed salsa served on the side
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