Hickory Flavor Beans & Jalapeno Cornbread
- 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
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
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
3/4 to 1 cup onion, coarsely chopped
1 tspn vegetable oil
1/2 cup dark brown sugar
2 tbspn hickory flavored barbecue sauce
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,
Serve with Jalapeno cornbread. No meat is needed when serving this
meal, it is hearty and filling as.
Makes 6 to 8 servings