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Hickory Flavor Beans & Jalapeno Cornbread

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  • Johnny
    Jalapeno Cornbread 1 cup yellow corn meal 1 small can cream style corn 1 cup plain yogurt 1 cup cheddar cheese, grated 1/2 tespn garlic powder 3 or 4
    Message 1 of 1 , May 1 4:08 AM
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      Jalapeno Cornbread

      1 cup yellow corn meal
      1 small can cream style corn
      1 cup plain yogurt
      1 cup cheddar cheese, grated
      1/2 tespn garlic powder
      3 or 4 medium-sized jalapeno peppers, finely chopped*
      2 medium eggs, beaten
      2/3 cup vegetable oil
      1 tbsn baking powder
      1 tspn salt
      2 green onions, green part only, finely chopped

      DIRECTIONS

      Preheat oven to 425 degrees

      Mix all ingredients in a large bowl and stir to blend well. Do not
      use electric mixer or blender.

      Pour mixture into a large ovenproof dish that has been oiled/greased
      with margarine.

      Bake for 20 to 25 minutes or until a knife, when inserted in center
      of bread, comes out clean. Serve with slightly softened butter or
      sour cream on the side.

      Makes 6 to 8 servings.

      Hickory Flavor Beans

      2 large cans (28 oz) of cans pork and beans (vegetarian beans are
      fine)
      3/4 to 1 cup onion, coarsely chopped
      1 tspn vegetable oil
      1/2 cup dark brown sugar
      2 tbspn hickory flavored barbecue sauce

      DIRECTIONS

      Saute onions in vegetable oil sauce pot over medium high heat until
      they are transparent, about 3 or 4 minutes. Add beans, brown sugar
      and barbecue sauce.

      Cook over medium high heat until beans come to a low boil. Lower heat
      and simmer for 20 minutes. Watch pot to keep beans from scorching,
      stir occasionally.

      Serve with Jalapeno cornbread. No meat is needed when serving this
      meal, it is hearty and filling as.

      Makes 6 to 8 servings
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