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  1. Thursday, February 10, 2011

    Santa Fe Salad

    Tonight we’re having Santa Fe Salad. I’ve linked to the recipe before, but I’ve never written about it. So here we are!

    I modified this recipe from a salad I used to order at a restaurant in San Diego. The biggest reason I like this salad is the cornbread croutons. They are YUM. I suppose ranch dressing doesn’t hurt either. 😉

    Santa Fe Salad
     
    Author:
    Recipe type: Main Dish, Salad
    Ingredients
    • 2 hearts of romaine, chopped up
    • 1 granny smith apple, chopped
    • Handful or two of cubed gouda
    • Cornbread croutons (see below)
    • 3 handfuls of corn (canned or frozen or fresh”¦whatever you’ve got!)
    • ½ can black beans, rinsed and drained
    • Chopped walnuts (optional – I always leave these out)
    • Thinly sliced red onion (also optional)
    • Chopped cooked chicken (optional – I never do the chicken, actually – but it would be a yummy addition)
    • Ranch dressing
    • BBQ Sauce (optional, good drizzled on the chicken)
    Instructions
    1. Combine all the ingredients and eat!

    Cornbread Croutons
     
    Author:
    Ingredients
    • Cornbread – premade is fine, jiffy mix is fine, I followed the simple recipe on the back of the cornmeal box for an 8”³ x 8”³ pan
    • 3 tablespoons butter, melted
    Instructions
    1. Preheat oven to 400 degrees. Cube cornbread. Spread evenly on a cookie sheet and brush/drizzle with melted butter. Bake for 20 minutes, flipping the croutons over every 5 minutes so the bottoms don’t burn. Serve with Santa Fe Salad or any other salad that strikes your fancy. And, as I’m typing, I’m even thinking this might be a fun topper for chili!

     


  2. Wednesday, September 2, 2009

    Whole Wheat & Flax Cornbread Muffins

    Doesn’t all the recent chili talk make you want some cornbread? Yeah, me too! And all of the flaxseed chatter is really getting me excited to throw flaxseed into everything I eat! Okay, maybe not everything, but I’m thinking cornbread is a good candidate!

    I created these cornbread muffins the other night when we had chili and they came out great. I used white whole wheat flour (oh man, I love that flour) and ground flaxseed, and despite all that healthy-sounding stuff, they were great little muffins. I’m thinking the butter and sour cream may play a roll in that yumminess…

    Whole Wheat & Flax Cornbread Muffins
     
    Author:
    Recipe type: Side Dish
    Ingredients
    • 1 cup white whole wheat flour
    • 1 cup cornmeal
    • 2 tablespoons ground flaxseed
    • ⅓ cup sugar
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1 egg, lightly beaten
    • ¾ cup sour cream
    • ½ cup milk (1/2 C is an estimate, start with that then add a little more if the batter is super thick”¦the flax and the whole wheat threw off my original recipe, which called for only ⅓ C milk)
    • ¼ cup butter, melted
    Instructions
    1. Mix together dry ingredients. Whisk together wet ingredients in a separate bowl. Add to dry ingredients and mix until moistened. Fill 12 lined or greased muffin cups with batter. Bake at 400 degrees F for 10-20 minutes or until a toothpick inserted near the center comes out clean. (Um, sorry for the wide range in baking time”¦I have no idea how long I baked them”¦sorry!)

     


  3. Wednesday, January 31, 2007

    Cornbread

    Cornbread
     
    This is a good cornbread recipe – pretty moist, nice flavor. Don’t know where I found the recipe, but I did change it a bit, so I guess it’s mine now.
    Author:
    Recipe type: Side Dish
    Ingredients
    • 1 cup all-purpose flour
    • 1 cup cornmeal
    • ¼ cup sugar
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1 egg, lightly beaten
    • 1 cup sour cream
    • ⅓ cup milk
    • ¼ cup butter, melted
    • ½ can of whole corn
    Instructions
    1. In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, milk and butter; stir into dry ingredients just until moistened. Pour into a greased 8-in. square baking dish. Bake at 400 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Serve warm.

    cornbread picture


  4. Corn Cake Toppers for Chili

    Corn Cake Toppers
     
    Author:
    Ingredients
    • 1 box Jiffy cornbread mix
    • 1 egg
    • 3 tablespoons melted butter
    • ¾ cup milk
    • chopped green onion (optional)
    • couple dabs sour cream (optional)
    • shredded cheese (optional)
    Instructions
    1. Mix together the cornbread mix, egg, melted butter and milk. Cook on the stovetop in a buttered skillet, like regular pancakes. Feel free to add some chopped green onion, a few dabs of sour cream or shredded cheese to the batter before cooking the corncakes. Top your chili with the cornckaes and enjoy!
    2. If you add cheese to the batter, the corncakes will be a little messier in the pan. You can always put shredded cheese right on top of the chili and then the cheese-less corncake on top of that!