This cornbread is the counterpart of yesterday’s veggie soup. Since The Chef and I have spent all day trying to decide which variety of soup/gumbo/stew we will be making for New Year’s Day, this was a no-brainer side dish.
Jalapeno cornbread is a great for soups because it will work for sopping but also has enough of a spicy kick to cut through the dense corn-bready-ness (word. total word.).
Peg says the cornmeal in this recipe must
be Aunt Jemima Buttermilk
Martha Stewart. (Which is why I linked that Jemima example to Wal-Mart instead of K-Mart. Your lucrative deal with a giant discount store holds no water with us, Martha!)
Claire also reminds us that you have to heat up the tins before adding the batter so the bottoms of the muffins are crunchified. Word to you. And your mother.
2 cups cornmeal
1 1/4 cup buttermilk
3 tbsp veggie oil
3/4 cup sharp cheddar cheese
1 can creamed corn
chopped jalapenos (as many as you want)
- Preheat oven to 425.
- Mix together all ingredients. The batter should be easy to stir and smooth but not runny. If it’s too thick, add more buttermilk.
- Take muffin pan and put 1/2 cap of veggie oil in each tin. Put in the oven at 425 until smokey. (This is the non-negotiable step that makes the bread crunchy all the way around.)
- Take out, add mix and cook at 425 for approx. 45 min.
So I probably should have posted these recipes last week before Thanksgiving, but I forgot and I wanted to test them out twice to get all kinks out of the way. I was lucky to have two Thanksgivings this year, a “friendsgiving” down in NOLA (which was way better then my family Thanksgiving) and family Thanksgiving. I still never want to eat again. Below is an amazing crawfish stuffing that Chef John’s family has requested a double batch of for next year. Perhaps you can save in your Thanksgiving recipe file for next year or break it out for the December holidays! Chef’s note: make sure to use dry corn bread so it soaks up all the sauce. – ts
Chef John Says: Everyone knows that the best part of Thanksgiving is the stuffing. I usually dedicate about 3/4 of my plate to it. My family always has a traditional stuffing/dressing but this past Sunday we had a pre-Thanksgiving feast at our friend’s house in New Orleans and it was decided that we should make a more NOLA-style dressing. Tanya came across this beauty: Besh’s Crawfish Corn Bread Dressing. Like ALL of Besh’s recipes, this is very easy and delicious.
You can make the corn bread ahead or use leftover corn bread. In fact, the dressing may be prepared a day ahead and kept in the refrigerator until an hour before serving. I used more andouille, hot sausage, and garlic than it calls for… obviously. This recipe makes 8–10 cups, more than enough to stuff a turkey, but at our Thanksgiving we stuff our bird separately and serve dressings like this alongside. Serves 10
4 tablespoons rendered bacon fat (I used a couple tablespoons of butter instead)
¼ pound andouille sausage, diced
¼ pound hot pork sausage meat, removed from casing
1 medium onion, chopped
1 stalk celery, diced
½ green bell pepper, diced
1 clove garlic, minced
2 cups peeled crawfish tails, chopped (you can usually find a package of frozen tails)
2 green onions, chopped
1 small jalapeño pepper, chopped
1 teaspoon chopped fresh parsley
Leaves from 1 sprig fresh thyme
2 tablespoons Basic Creole Spices
6 cups crumbled Basic Corn Bread
2 cups Basic Chicken Stock
½ cup heavy cream
2 eggs, lightly beaten
Freshly ground black pepper
- Put the bacon fat, andouille, and pork sausage into a large skillet and cook over medium-high heat, breaking up the pork with the back of a wooden spoon.
- When the pork sausage meat has browned, add the onions, celery, bell peppers, and garlic and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the crawfish and cook for 2 minutes. Transfer the mixture to a large mixing bowl.
- Add the remaining ingredients to the bowl with the sausage and crawfish and stir together until well combined. Spoon the dressing into a large heatproof dish.
- At this point, the dressing may be covered and refrigerated (for up to 1 day) until you are ready to bake it. Bake the dressing in a preheated 350° oven until it is piping hot and golden brown, 15–30 minutes.
I have not been seasonal in my postings. Butternut squash has been a theme these past weeks, and let’s be honest it just screams fall. Here is a very tasty take on chicken pot pie incorporating butternut squash, mushrooms, gravy, biscuits, and bacon. Do I need to say more? –ts
1 1/2 cups cubed butternut squash
3/4 cup milk
1/2 cup chicken broth (preferably homemade)
2 cloves garlic
1 tbsp. smoked paprika
1 tbsp. olive oil
6 slices center-cut bacon
3 portabella mushroom caps, cleaned and diced (about 3 cups)
8 oz. crimini mushrooms, cleaned and sliced
1 cup diced onions
2 lb. chicken breasts and thighs, diced
salt to taste
buttermilk biscuits (make your own if you can, but I can’t bake)
- Preheat the oven to 350°. Place the butternut squash, milk, chicken broth and garlic in a small pot and set over medium-low heat. Simmer for about 20 minutes, or until the squash is tender. Remove from heat and blend with an immersion blender until smooth. Stir in the smoked paprika and set aside.
- While the squash cooks, set a large skillet over medium heat. Once it’s hot, add the oil and the bacon and the onions. Saute until the bacon begins to crisp and the onions turn translucent, about 10 minutes.
- Add the chicken and cook through, about 10 more minutes. Then add the mushrooms and cook for an additional 5 minutes.
- Grease a casserole dish. Place the contents of the skillet in the baking dish, then ladle the butternut squash puree evenly over the top. Halve the biscuits and place them in an even layer over the top.
- Bake for 20 – 25 minutes, or until the biscuits are cooked through and golden. Remove and let stand for 10 minutes before servings.
While doing my daily (ok hourly) internets research, I stumbled upon an amazing site which features 30 grilled cheese recipes. Now I fully plan on keeping Bacon Thursday theme up today. Bacon and cheese always go together, so you better believe these recipes feature the good stuff. Since the weather for some is turning cooler, why not plan for a tomato soup and grilled cheese night. This site surely will inspire. -ts
Grilled Cheese Acadamy
Since Ripley Pickles is back on the Nummynumnum train, I feel it is only appropriate to post a cheese bacon ranch butter recipe in her honor. BEHOLD the greatest recipe ever. This recipe calls for bacon bits, but I say cook your own bacon and chop it up. I have not tried this out, so please someone make it and send over your comments! – ts
1 unsliced loaf of (round is preferable) sourdough bread
8-12 oz cheddar cheese, thinly sliced
3 oz bag Oscar Mayer Real Bacon bits
1/2 cup butter, melted
1 Tbsp Ranch dressing mix
- Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust.
- Place slices of cheese in between cuts. Sprinkle bacon bits on bread, making sure to get in between cuts.
- Mix together butter and Ranch dressing mix. Pour over bread.
- Wrap in foil the entire loaf in foil and place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted.
Wow we have really been neglecting our nummy site! To be honest, it is so hot down here in NOLA, new recipes have not been a priority. However, I am going to start making a much better effort!
Everyone loves a good spinach dip bread bowl and below is a mini version recipe so you don’t have to worry about germs or sharing with others. It is incredibly tasty and easy. I served these at a party recently along with Lacy’s (Grandmother Irene Tucker’s) Award-Winning Tomato Cups. You don’t really need to follow the directions for the spinach dip step by step and feel free to use your own spinach dip recipe. Season to your liking and enjoy! – ts
10 oz roll of refrigerated french bread loaf
2 Tablespoons extra virgin olive oil
2 Cups baby spinach, coarsely chopped
1/2 onion diced
1 clove fresh garlic, minced
3 oz softened cream cheese
1/2 Cup light sour cream
fresh shredded parmesan cheese
2-3 cloves garlic finely chopped
salt and pepper
1/3 cup shredded mozzarella cheese
dashes Worcestershire sauce
dashes hot sauce
1. Preheat oven to 350 degrees F. Spray 10 muffin cups with non stick cooking spray. Unroll package of french bread loaf and slice into 10 equal size slices, about 1 inch thick. Press each slice into about a 3 inch round, I did this by pressing in between my hands. Press into the bottom and up sides of the muffin cup. Set aside.
2. Heat oil in medium skillet over medium heat. Cook onions and 1/2 the garlic until soft. Then add and stir spinach until wilted, about 3 minutes then add rest of garlic, cook and stir for another couple of minutes then turn heat off.
3. Place cream cheese, sour cream, cooked onion spinach and garlic, Parmesan Cheese, and all seasonings into a medium bowl. Mix until well combined. With a medium cookie scoop, scoop dip into each of the centers of bread bowls. Top evenly with shredded cheese and bake for 15-17 minutes until just turning brown on edges. Remove and let cool for 3-5 minutes before removing from oven.
According to CNN (and only CNN as I cannot find another source), today is National Chocolate Chip Day. Click here to find a great site that features 100 chocolate chip recipes. For this special food holiday I thought I would offer up an easy, no bake, summer time chocolate treat from the lovely Martha Stewart. This recipe takes like 10 minutes tops. – ts
Semi-sweet or milk chocolate chips
Thick crust bread
Fleur de Sel (if you can’t find this use coarse sea salt)
- Place thick slices of bread on an ungreased grill or grill pan. Toast each side for 5 minutes over medium heat. (If you don’t have a grill pan, broil bread until golden brown, about 1 minute per side.)
For perfect golden-brown hatch marks, maintain medium heat. High heat will create instant dark lines without toasting the bread; low heat will slow the toasting process, which can result in blackened grill marks.
- Melt chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, and spoon over toasts. Sprinkle with fleur de sel.
Toast preparation tips: How to Grill Bread for Bruschetta – Martha Stewart Recipes
Time to get fancy at NummyNumNum! I love chicken livers in all forms. Having moved to New Orleans, I am extremely lucky to have access to fried chicken liver poboys pretty much at every restaurant. I probably need to chill out on the NOLA eating as it is bikini season. Anyways, I love chicken livers, and a mousse version is always welcome in my recipe box. This recipe is so amazing and surprisingly easy. My good friend Chef Kim made this and gave away in cute mason jars for Christmas gifts. Chef John and I ate the whole thing in one sitting. Beware if you are cooking this in an apartment, your place is going to smell. Keep windows open! Serve with slices of bread or crackers and cornichons.-ts
2 tablespoons finely chopped shallot
1 teaspoon olive oil
1 garlic clove, minced
1/3 cup Cognac or other brandy
6 oz chicken livers, trimmed (3/4 cup)
5 large egg yolks
1 cup whole milk
1/4 cup all-purpose flour
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
3/4 stick (6 tablespoons) unsalted butter
Several bay leaves (only fresh; see note, below)
- Put oven rack in middle position and preheat oven to 350°F.
- Cook shallot in oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 4 minutes. Add garlic and cook, stirring, 1 minute. Remove from heat and carefully add Cognac (use caution; if Cognac ignites, shake skillet), then boil until reduced to about 2 tablespoons, 1 to 2 minutes.
- Transfer to a blender and add livers and yolks, then purée until smooth. Add milk, flour, salt, pepper, nutmeg, and allspice and blend until combined. Pour into crock, skimming off any foam.
- Put crock in a larger baking pan and bake in a water bath until mousse is just set and a small sharp knife inserted in center comes out clean, about 55 minutes.
- Melt butter in a small saucepan over low heat, then remove from heat and let stand 3 minutes.
- Arrange bay leaves decoratively on top of mousse. Skim froth from butter, then spoon enough clarified butter over mousse to cover its surface, leaving milky solids in bottom of saucepan.
- Chill mousse completely, uncovered, about 4 hours. Bring to room temperature about 1 hour before serving.
The bay leaves are decorative, if fresh ones are unavailable no need for using dried.
This is not a picture of the actual boat, but it gives you the gist. Pic coming post haste.
Whenever I mention this to The Chef, he looks slightly befuddled and a little grossed out (I think the term “boat” evokes images of cruise ships and buffet lines or something). In my ever-present quest to prove him wrong, I am making him breakfast for dinner tonight, and this is on the menu.
Big D has been making this for years, and it is always quickly devoured. My dad actually once delivered one to my cousin’s house, and her husband (who is kept on a tight-but-healthy regimen) answered the door. He ate the whole thing by himself as though it were an actual 1-person sized sandwich. That is hilariously fat to the adorable power.
1 package hot sausage
1 onion, diced
1 green pepper, diced
1 package mushrooms, sliced
2 cups Mexican cheese, shredded
1 tbsp Worcestershire
1 tbsp yellow mustard
1 loaf bakery bread, not sliced
hot sauce, salt and pepper to taste
- Preheat the oven to 350.
- Remove most of the bread from the inside of the loaf, leaving an inch or so around the outside (the crust and a little bit of bread cushion is the main event here, so as long as you leave those, you’re golden).
- Cook sausage, onion, pepper and mushrooms. Drain.
- Return to skillet and add Worcestershire, mustard and seasoning. Add cheese and mix. (This is yet another recipe like Big D’s Breakfast Casserole where the more you experiment, the better it gets. Different kinds of cheese, spices and veggies are super fun in here. Live a little.)
- Stuff “boat” with sausage mixture, cover with foil and bake just until crusty and heated through (20 minutes).
- Slice and scarf. And drop a slice by my cousin’s house.
Sidenote: If you have any leftover filling, it’s stupid good on chips, perhaps even mixed with a little cream cheese for dipping. I know, I KNOW, cream cheese/dip fixation. Work out your own issues first before you come at me, OK? You’re not my real dad anyway.
I am probably out of my element in posting this recipe as I am sure The Chef or RipleyPickles have a version passed down from their great great grandmother’s junior league club. However growing up in Memphis and having lived in NOLA, I know my cornbread. This recipe has been adapted from Michael Rulhman and is fool proof. Here at NummyNumNum we like our food spicy, but if you are, in Chef Charlie’s words, a “PWEEF” then feel free to hold back on the jalapenos. If you like your cornbread real sweet, then add more sugar. My tip: coat your skillet with bacon drippings before adding batter. –ts
About 1/3 cup flour
1 heaping cup cornmeal
1 teaspoon baking powder
3-4 tablespoons sugar
8 ounces milk
2 large eggs
4 ounces butter, melted but cool
1-3 jalapeno peppers, seeded and diced
- Preheat oven to 350 degrees. Sift and combine the flour, cornmeal, baking powder, salt and sugar in a mixing bowl. Whisk together milk and eggs then add the butter, whisking.
- Stir together wet and dry ingredients until well incorporated, stir in the jalapenos.
- Pour batter into a buttered or oiled loaf pan (or vessel of your choice, I recommend cast iron skillet) and bake about 25-30 minutes. You don’t want these too dry, but also not too wet. Unfortunately this is not a spoon cornbread recipe, but if you have a good one please pass along!