Mexican Cornbread by Paula Dean, Tweeked by Kittencal

This quite possibly might be the best cornbread you will ever have, it bakes out high, light and fluffy, it really should be called a corn cake lol! The jalapenos can be substituted with one small finely chopped green bell pepper, or one 4-ounce can green chilies, drained. Since I prefer the taste of olive oil I used that instead of the melted butter, this is a recipe of Paula Deen's tweeked slightly I think for the better ;-) Posted on RecipeZaar.com by KITTENCAL

My three most trusted recipe sources: Paul Dean, RecipeZaar and most of all Kittencal.

This recipe has 17 5-star ratings to date

45 min | 10 min prep

SERVES 9 -12 , 1 (8x8-in) pan

* 1 cup yellow cornmeal
* 1/2 cup flour
* 2 tablespoons white sugar
* 2 tablespoons baking powder
* 1/2 teaspoon garlic powder (optional)
* 2/3 cup half-and-half cream (or use milk)
* 2 large eggs
* 1 1/2 teaspoons seasoning salt or 1/2 teaspoon white salt
* 1/3 cup melted butter or vegetable oil
* 1 small onion, finely chopped or green onion
* 1 (14 ounce) can creamed corn
* 1 cup frozen corn, thawed or drained canned corn niblets
* 1 1/2 cups grated cheddar cheese
* 2 jalapeno peppers, seeded and finely chopped (or to taste)

1. Set oven to 350 degrees.
2. Butter a 8 x 8-inch or a 9 x 9-inch square baking dish.
3. In a large bowl mix together cornmeal with flour, sugar baking powder, garlic powder, milk, eggs, seasoned salt and melted butter or oil until well blended.
4. Add in onion and creamed corn and thawed corn; mix to combine.
5. Pour half the batter into prepared baking dish.
6. Sprinkle the layer with grated cheese and jalapeno peppers.
7. Pour the remaining batter on top of the cheese and jalapeno peppers.
8. Bake for about 35-45 minutes or until golden on top and a toothpick inserted in the middle comes out clean (baking time will vary slightly depending on the size of pan used).
9. Allow to cool slightly before slicing.


NOTE: Some of the reviewers said the baking time needs to be longer, so test it with a toothpick before you pull it out of the oven.

RESOURCES: Texas Cornmeal and dried Jalapeno peppers will be available soon at FoodieAffair.com

Ahh Fabulous Pesto!

Here are three great pesto recipes. I'd love to hear from you folks out there with your own fabulous pesto recipes....

Basil Pesto
Yield: 1 cup

• 2 Cups Fresh Basil Leaves
• 1/2 Cup Parmesan Cheese, shredded
• 1/2 Cup Pine Nuts, toasted
• 1/2 Cup Olive Oil
• 3 Large Garlic Cloves
• 1/8 Teaspoon Salt
  

1. Process fresh basil leaves and remaining ingredients in a food processor until smooth, stopping to scrape down sides.
2. Store pesto in refrigerator up to 5 days.

Dried Tomato-Basil Pesto
Yield: 1 cup

• 1/4 Cup Dried Tomatoes, in oil
• 3/4 Cup Basil Pesto (recipe above)

1. Drain tomatoes well, pressing between paper towels.
2. Process dried tomatoes in a food process 30 seconds or until coarsely chopped; add Basil Pesto, and process until smooth, stopping to scrape down sides.
3. Store pesto in refrigerator up to 5 days.

Central Market's Poblano-Cilantro Pesto
Yield: 1 3/4 cup

Central Market is headquartered in Austin, Texas. You can also find locations in Dallas, Fort Worth, Houston, Plano, and San Antonio. This unique pesto is fabulous served in or as a topping for fajitas or quesadillas.

• 4 Each Poblano Peppers
• 3/4 Cup Parmesan Cheese, grated
• 1/2 Cup Fresh Cilantro Leaves
• 1/4 Cup Walnuts, toasted and chopped
• 3/4 Cup Olive Oil
• 3 Large Garlic Cloves
• 3 Tablespoons Fresh Lime Juice
• 1 Teaspoon Salt
  

1. Place peppers on an aluminum foil lined baking sheet and broil 5 inches from heat about 5 minutes on each side or until blistered.
2. Place peppers in a zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; removed and discard seeds.
3. Process peppers and remaining ingredients in a food processor until smooth, stopping to scrape down sides.
4. Store pesto in refrigerator up to 1 week.

Shrimp and Grits

Recipe courtesy of Julep Restaurant & Bar
Jackson, Mississippi

Serves 4

GRITS
3 Cups Water
1 Cup Heavy Cream
1 Cup Quick-cooking Grits
1/2 Cup Smoked Gouda Cheese, shredded
1/2 Cup Parmesan Cheese, grated
2 Tablespoons Butter
2 Teaspoons Garlic, minced
1/2 Teaspoon Salt
1/2 Teaspoon Ground White Pepper

SHRIMP
3 Tablespoons Salad Oil
20 Large Shrimp, peeled and deveined
2 Cups Corn, frozen
2 Cups Red Onion, diced
2 Cups Red Bell Pepper, diced
2 Cups Heavy Cream
4 Teaspoons Fresh Chives, chopped
1/2 Teaspoon Fresh Mint, chopped
1/2 Teaspoon Fresh Basil, chopped
2 Teaspoons Kosher Salt
1 Teaspoon Freshly Ground Black Pepper

GRITS
In a large saucepan, combine water and cream. Bring to a boil over high heat.
Add grits, stirring constantly. Reduce heat to medium low. Cook grits until creamy, approximately 10 minutes, stirring constantly to prevent sticking.
Add cheeses, butter, garlic, salt, and pepper, folding to combine.

SHRIMP
In a large skillet, heat oil over medium heat. Add shrimp, tossing to coat. Add corn, onion, and bell pepper. Cook until tender, approximately 5 minutes, stirring often.
Add cream, cooking until thick. Add chives, mint, basil, salt, and pepper, stirring to combine.
Serve over warm grits.