Mexican Corn Dip

I've been wanting to try this recipe for quite some time. My chance finally came up recently and it was SO good!

I have to admit that I may have just dug into this with a spoon.  I mean, it makes a fantastic dip, it also tastes great straight off the spoon. :)

The slight bite and heat from the jalapeño was delicious.  The cheese pieces and the creaminess from the mayonnaise was outstanding. There isn't anything about this dip I didn't like.  The flavors all meld together so well.  I just loved it.

Mexican Corn Dip

Recipe by Damn Delicious

Ingredients

• 2 Tbsp unsalted butter
• 5 ears corn, rinsed and shucked
• 1 jalapeno, seeds and membranes removed
• 3 Tbsp mayonnaise
• 2 Tbsp crumbled cotija cheese
• 2 Tbsp fresh cilantro, chopped
• 1 tsp chili powder
• 1 clove garlic, pressed
• juice from 1 lime

Directions

1. Melt the butter in a large skillet.  Add the corn and jalapeño and cook until charred, about 8-10 minutes. 
2. Add the remaining ingredients and serve immediately. 

M.S. Buttermilk Cornbread

Is everyone ready for Thanksgiving? 

Me? 

I'm not ready at all.  I just made my grocery shopping list and menu so I guess I should probably get on that huh? 

This stay at home mom business has really made me lazy.  I'm pretty sure that by dinner time on Thursday I'll have figured out a way to make it all come together but as of this exact moment, not a lot of progress has been made. 

I do feel like I got a head start with this cornbread though.  I'm so glad I tried this recipe by Martha Stewart because I am totally going to make cornbread sausage stuffing with the leftovers.  This recipe is definitely my favorite corn bread recipe so far. I like moist cornbread with a nice crumb and just a little sweetness.  This recipe nailed all that!

I cut up the leftover cornbread and am in the process of drying it out for the stuffing I'll make later.  I didn't really grow up eating that much cornbread but I've been making it a lot more often in my adult years and really enjoy it.  This recipe is a must try!

M.S. Buttermilk Cornbread

Recipe from Martha Stewart

Ingredients

• 1/2 cup (1 stick) butter, melted
• 1 1/2 cups yellow cornmeal
• 1 1/2 cups all-purpose flour
• 1/4 cup sugar
• 2 tsp baking soda
• 2 tsp salt
• 3 eggs
• 2 1/2 cups low fat buttermilk

Cooking Directions

1. Preheat the oven to 425 degrees.
2. Brush a 9x13 inch pan with 2 Tbsp melted butter or non-stick spray.
3. Mix the cornmeal, flour, sugar, baking soda and salt in a medium bowl. Add the eggs, melted butter and buttermilk and mix just until moist.
4. Pour the batter into the prepared pan.
5. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
6. Let cool in the pan for about 15 minutes and then serve.

Sweet Cornbread

I realize that living in the South means I should be making cornbread about once a week; but I always forget about cornbread as an option.  It's so weird too because I love it! Now, I'm not the traditional "no sugar" cornbread fan but I'm not really from the South either so I guess I'm excused.

I've tried a lot of different recipes for cornbread but I'm really liking this one.  It comes together quickly and bakes up perfectly.  Just sweet enough without being too sweet.  Even my picky eater likes this.  Perfect along side a big bowl of chili or your favorite fried chicken!

Sweet Cornbread

Recipe from AllRecipes

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 2/3 cup granulated sugar
• 1 tsp salt
• 3 1/2 tsp baking powder
• 1 large egg
• 1 cup milk or buttermilk
• 1/3 cup vegetable or canola oil

Cooking Directions

1. Preheat oven to 400
2. Spray a 9 inch round cake pan with non-stick spray
3. In a large mixing bowl, combine all the dry ingredients first, then add the wet and stir until incorporated.
4. Bake for 20-25 minutes.