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Name:   Mack - Email Member
Subject:   Mexican Cornbread??
Date:   4/22/2010 8:28:36 PM

Did we already do that? Searched and could not find, so here goes.
Liberally oil a cast iron skillet and stick it in an oven preheated to 375*.
- 1 1/2 cups corn meal
- 1 15oz. can cream corn
- 8 oz sour cream
- 1/2 cup oil
- 2T fine chopped green peppers
- 2T minced onion
- 1t salt
- 1 1/2 t baking powder
- 2 to 8 T hot chopped peppers (you choose how hot??)
- 2 eggs beaten
- 1 cup grated cheese (your favorite with Mex food)
Mix all ingredients in a bowl,, except the cheese.
Pour half mixture into heated skillet. Sprinkle with half the cheese. Gently add the remaining mixture, then the remaining cheese.
Bake at 375* for 50 minutes. Ideally, the bread should be toasted on the bottom and top, the browner the better.
Dump onto a plate, slice into wedges, and serve right next to that baby back, or that bowl of chili, or even better, next to a couple of crackled eggs and some Conecuh sausage links and fresh, rich coffee.



Name:   roswellric - Email Member
Subject:   Not!
Date:   4/24/2010 9:46:41 PM

enough calories for me... But with some bacon grease it sounds good for me!



Name:   Mack - Email Member
Subject:   Well, how bout this?
Date:   4/25/2010 8:59:43 PM

Fry maybe 6-8 strips of bacon. Crumble. Substitute some of the oil in the recipe with the bacon grease and add the crumbled bacon to the mix??



Name:   roswellric - Email Member
Subject:   Well, how bout this?
Date:   4/26/2010 9:45:05 AM

Whooooooeeeee! That sounds great. I have pretty much been off pork for 15 years with some BBQ exceptions now and then but I just happen to have some Conecuh bacon (wife wanted BLT) in the fridge and we are having chili tonight so I'm making the cornbread! Thanks!



Name:   Mack - Email Member
Subject:   Well, how bout this?
Date:   4/26/2010 7:51:26 PM

Tonight could be a "Lipitor Night" for you, then. Did not count up calories, but the cholesterol count is not something you want prior to your yearly blood tests. Lettuce, tofu and grapefruit for the rest of the week should even the score.



Name:   roswellric - Email Member
Subject:   Whew!
Date:   4/28/2010 9:51:48 AM

My eyes are glazed over, my heatbeat is ka-thunk, kat-thunk..but I'm still alive I think. The cornbread was just great. It's a keeper. You are right about being brown. I got it out a little too early and it was still too moist but I put 'er back in and it was fine. Thanks! PS my wife's eyes kept getting bigger & bigger as she watched me put it together but she loved it too....



Name:   Mack - Email Member
Subject:   Not a Pork Fan??
Date:   4/28/2010 9:14:37 PM





Name:   Mack - Email Member
Subject:   OOps>>>
Date:   4/28/2010 9:38:53 PM

If you shy from Pork, try this with Mex Cornbread.
- Mex Cornbread as above
- Grilled Salmon fillets
- Artichoke Salad
- Leafy Red-tip lettuce bed
- Quartered pickled artichoke hearts
- Strips of red smoked peppers
- quarters green/black olives
- chopped green onions
- liberal dose of Feta crumbled cheese
- Balsamic Vinegarette dressing
Serve the Salmon and the Mex Cornbread on the same plate, really close. When you spear a piece of salmon with your fork, gather up some of the cornbread crumbles too.
UGH! OH! UGH.



Name:   Ulysses E. McGill - Email Member
Subject:   Whew!
Date:   4/30/2010 9:14:25 PM

I'm going to try a batch on the BGE when I get a chance....it does sound good!





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