Wednesday, September 22, 2010

Cornbread And Other Matters

First of all, it is great with great reluctance that I post a link to the Mission Menus Challenge Site.  My two minute video is up and I am cringing.  *Cringe*  But thank you all again for voting for me.  I had a fantastic experience.  Friday they will reveal the winner.
I wish I could jump into the whole baking and heartier food-cooking season that is technically supposed to be underway right now, but it's hard to use the oven when it's 92 degrees outside.  The weather here in southeast Mississippi is ridiculously hot and dry.  I don't think we've had rain in 40 days.  (I just picked 40 because it seemed like a number that sounds like a really long time, but now that I think about it, I am pretty sure that number is not an exaggeration by much.  That's how dry it is here.)

I am talking dry, depressing fall weather.  I am completely uninspired to cook or bake. 
Sad times.

I did manage to pull myself off the couch and make some delicious cornbread the other day, and I think it's worthy of posting here.  It is a twist on my grandmother's broccoli cornbread recipe, which uses cottage cheese.  The texture is almost pudding like, probably because of all the eggs.  

This would go well with chili, soups and stews, but none of that stuff is happening here right now.

This recipe uses a cornbread mix, and I usually use Jiffy because it's slightly sweet, but you could certainly substitute another brand.  

I used a 10 x 10 inch pan for the picture, but I think this would work better in a 9 x 9 inch pan for a thicker piece.

Mexican Cornbread

4 eggs, beaten
1/2 cup melted butter
3/4 cup small curd cottage cheese
1 (8.5-ounce) box Jiffy corn muffin mix
1/4 cup milk
1 medium chopped onion
1 cup shredded Monterey jack, cheddar or pepper jack cheese
1 (7-ounce) can diced green chiles
1 (14-ounce) can corn, drained (not creamed corn)

Stir together all ingredients by hand in a large mixing bowl
just until combined.  Spray a 9 x 9 inch
square casserole dish with cooking spray and spread the batter in evenly.  Bake at 400 degrees for 40-45 minutes or
until cornbread is done and golden brown.

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