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Archive for October 26th, 2008

In just about the 2 weeks, I have reached my goal weight…10lbs less than when I started. And it stays off (as long as I don’t go wild with the carbs! – carbs are my arch enemy!) I am going to continue the crazy diet during the week, but the weekend is free (that means I am back to drinking again! – after being dry for the entire 2 weeks). We’re heading off to Paul and T’s next weekend, so I have to build my endurance again!

My brother was asking for a great corn bread recipe, so here is one (not on the diet, of course, but really really tastey!)

Fred’s Not Here (restaurant in the big smoke) Jalapeno Corn Bread

  • 1 1/4 cups medium ground cornmeal
  • 1 1/4 cups  flour
  • 1/2 cup granulated sugar
  • 1 1/4 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 1 1/2 cups milk
  • 1/4 cup vegetable oil
  • 1/2 cup diced fresh jalapeno peppers (or a couple of tbsp of dried chili peppers)
  • 1 1/2 cups shredded sharp cheddar cheese
  1. Pre heat cast iron molds in 375F oven. Coat with oil.
  2. Sift cornmeal, flour, sugar, baking powder and salt.
  3. Blend eggs, milk and vegetable oil. Stir into dry ingredients.
  4. Fold in jalapeno peppers and cheese.
  5. Spoon batter into molds (it is a relatively thick batter, so you will need to spread into the mold).
  6. Bake for 25-30 minutes, but it will depend on the size of the mold. You may also bake it in a 10″ cast iron frying pan and cut the cornbread into wedges (really rustic look). I prefer to use my corn and cactus molds!! of course, you do, as JT would say!!!)

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