Let's Dish With Linda Lou

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Semi-Homemade Honey Cornbread-Two Ways

Cheddar And Chive Cornbread (1)

Jumbo-Honey-Corn-Muffins

Another quick treat that’s super delicious and easy to make, are my Semi-Homemade Cheddar And Chive Honey Cornbread and Jumbo Honey Cornbread Muffins.

Cheddar And Chive Cornbread (2)

Cheddar And Chive Cornbread (3)

Jumbo Honey Corn Muffins (2)

Jumbo Honey Corn Muffins

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Chives (2)

Chives (2)

Cheddar-And-Chive-Cornbread-1

Prep Time: 10 minutes
Cook Time: 26 minutes
Total Time: 36 minutes
Yields: 6 servings
Equipment: 1 (9 x 9 x 2) metal non-stick baking pan, 1 jumbo muffin tin pan (yields 6 muffins), 2 large mixing bowls, whisk, non-stick cooking spray

Ingredients:
1 (15-ounce) box of Krusteaz Honey Cornbread & Muffin Mix
1 large egg, room temperature
1/3 cup of vegetable oil
2/3 cup of whole milk, room temperature
1/4 cup of ricotta cheese, room temperature
2 tablespoons of fresh chives, finely minced, optional
1 cup (8 ounces) of shredded Colby Jack cheese (substitute sharp cheddar), optional

Directions:
Preheat oven to 400-degrees F.

Start by spraying baking pan or muffin tins with non-stick cooking spray.

In a large mixing bowl add the egg, vegetable oil, milk, ricotta cheese, and chive. Whisk to combine. In another large mixing bowl add the muffin mix and shredded cheese. Mix to combine.

Add 1/3 of the dry ingredients to the wet, mix to combine. Once all the dry ingredients have been added, just mix until combined, do not overmix the batter.

Spoon batter into pan or fill muffin tins 2/3 full.
For non-stick metal pan bake for 22 to 26 minutes
For muffin pan bake for 14 to 16 minutes.

Cool for 5 minutes; gently loosen and remove from pan. These are my Semi-Homemade Cheddar And Chive Honey Cornbread.

Note: Cool completely before storing in an air-tight container.

Skillet Cornbread

Homemade Tamale Pie

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Homemade Tamale Pie

2016-04-28-17-18-37

2016-04-28 17.06.59

My HomemadeTamale Pie is a combination of cheesy ground pork-topped cornbread and it’s to die for. I add a few secret ingredients to the store-bought cornbread mix that sends this dish over the top.

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Sour Cream And Ricotta Cheese

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Stuffing (2)

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2020-04-29 18.22.36

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Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Yields: 8 servings
Equipment: 1 (12-inch) cast-iron skillet, 1 (12-inch) sauté pan, large mixing bowl, aluminum foil, chef’s knife

Ingredients:
2 1/2 pounds of ground pork (substitute ground beef)
1 (15-ounce) box of Krusteaz honey cornbread
1 large egg, room temperature
1/2 cup (4 ounces) of sour cream, room temperature
1/4 cup (2 ounces) of whole milk ricotta cheese, room temperature
3/4 cup cream-style corn
3/4 cup enchilada sauce
1 tablespoon olive oil
1 cup onions, small dice
3 cloves of garlic, minced
1 tablespoon plus 1 teaspoon of chili powder
1 1/2 tablespoon of ground cumin
1 tablespoon dried oregano
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
7 tablespoons of RO*TEL, drained
1/4 cup beef stock, unsalted
2 cups of shredded cheese, Mexican blend and/or Colby Jack
1/2 cup of green onions, (white and green parts) thinly sliced, on the bias, for garnish

Directions:
Preheat oven to 400-degrees F.
First, wipe down the cast iron skillet with a paper towel that’s been lightly greased with vegetable oil. Follow the directions of the back of the corn bread box. To a large bowl, add the egg, milk, and vegetable oil. To those ingredients, add in 3 tablespoons of drained RO*TEL, (tomatoes with green chilies), cream corn, ricotta cheese, and sour cream mix to combine. Next, add in the dry ingredients from the box. Add the dry ingredients to the wet, mix until just combined. Do not overmix. Pour the batter into the cast-iron skillet. Bake for 20 minutes.

While the cornbread is in the oven baking, start the filling for the tamale pie.

In a large sauté pan, over medium-high heat add olive oil with diced onions. Stirring frequently, cook the onions for about 3 to 4 or until soft and translucent. Add minced garlic, stir, cook for 1 minute more.

Next, add in the ground pork, cumin, chili powder, Kosher salt, dried oregano, and black pepper. Stirring frequently, cook the ground pork, onions, and spices for 10 minutes, or until meat is no longer pink, about 6 minutes. To the meat mixture, add the remaining 4 tablespoons of the drained RO*TEL and beef stock, stir to combine. Simmer over medium heat, stirring occasionally, for another 15 minutes or until all the liquid evaporates. Drain fat, transfer meat mixture to a large mixing bowl. Set aside.

Take the cornbread (in the skillet) out of the oven. Using a fork, poke holes all over the top of the cornbread. Add 3/4 cup of enchilada sauce. Spread evenly over the top. Letting the sauce seep down into the cornbread. Generously top with shredded cheese.

Spray the dull side of the foil with cooking spray. This will ensure the cheese won’t stick. Tightly cover the skillet. Bake for 20 minutes.

Switch oven to broil, remove the foil, broil for 5 minutes until cheese is golden brown. Remove the skillet from the oven and let rest for about 15 minutes to set. Garnish with green onions.

Guacamole, Chunky-Style

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