Loaded Cornbread

I made this cornbread several weeks ago and shared a picture on facebook.  There were several requests for the recipe, so here it is!

This was inspired by a recipe that popped up in my newsfeed awhile back.  Here is the link to the original recipe.  I am in love with House Autry cornmeal mix, so I use it as my basic cornbread recipe and tweak it a bit.  This is what I came up with :)

Here is the lineup of ingredients you will need.

Start by adding about a tablespoon of oil to a cast iron skillet.  Pop it in the oven and preheat at 425 degrees.

While that is heating, mix up your cornbread.  For the dry ingredients, combine the cornmeal mix, sugar, salt and pepper in a bowl.

(Tip:  the cornmeal I use is a mix-it already has the flour and leavening agents in it.)

In separate bowl, stir together the milk, egg, oil, and honey.  I use a local honey, but feel free to use the little honey bear or whatever you have on hand :). Add this to the dry ingredients as well as the shredded cheese and frozen corn.  Stir to combine.

Carefully remove the heated skillet from the oven.  Pour in the cornbread batter and bake for 8 minutes.

In the meantime, slice your vegetable toppings.  At this point, you can add whatever ingredients you want to the top.  Some more suggestions include fresh basil, zucchini, mushrooms, etc.  I went with vidalia onion, cherry tomatoes, fresh jalapeno slices, and extra corn and cheese.  (PS fresh corn would be even better!)

Remove the cornbread from the oven.  It is nowhere near done, but the short cooking time has allowed it to firm up some, preventing the toppings from sinking inside.  You want the veggies to roast on top of it.  Sprinkle the toppings of your choosing all over the top.

Pop it back into the oven and continue to bake for 20-25 minutes, or until a knife inserted into the center comes out clean.

Hope you'll enjoy it as much as we do!  The jalapenos are easily picked off for my 2 year old and husband.  They don't make the cornbread spicy at all, so no fear!

(Feel free to use whatever brand cornmeal mix or your own cornbread recipe.  Just use the egg/milk ratio suggested on the bag or what you normally use.  The only additions will be the corn, cheese, sugar, honey, salt & pepper to the batter and the toppings after the initial 8 minute bake.  I cook mine according to the directions on the back of the House Autry bag with the addition of these ingredients.  The cook time will increase about 10 minutes due to the additions.)

Loaded Cornbread

• 1 1/2 cups House Autry brand cornmeal mix
• 1 cup milk
• 1 egg
• 1 tbs oil
• 2 tbs sugar
• 2 tbs honey
• 1/3 cup shredded cheddar cheese plus 1/4 cup for top
• 1/2 cup frozen corn plus 1/4 cup for top
• Salt & pepper
• 10 cherry tomatoes, halved
• Sliced  vidalia onion (less than a quarter of an onion)
• 1 jalapeno, sliced seeds and all
• Oil

Add a tablespoon of oil to a cast iron skillet.  Preheat pan in oven at 425 degrees.

In a bowl, combine cornmeal mix, sugar, and salt and pepper to taste. 

In a small bowl, beat together egg, milk, oil, and honey.

 

Combine wet and dry ingredients plus 1/3 cup shredded cheddar cheese and 1/2 cup frozen corn. 

Mix until combined.

Remove heated skillet from oven.  Pour in batter.  Bake at 425 for 8 minutes.

Remove cornbread from oven.  Sprinkle the remaining 1/4 cup cheese, remaining 1/4 cup corn, tomatoes, onions, and jalapeno slices over the top.  Return skillet to oven and continue to cook for 20-25 minutes, or until a knife inserted in the middle comes out clean. 

Enjoy!!!

Chicken Fajita Rice Bowls

 

I'm back!  Finally!  The last several months have been super busy to say the least.  Between a toddler with a broken leg, a deployed husband, selling crafts at Christmas, and working during tax season, I had very little time to devote to this blog.  Seeing as everything seems to be calmer finally (fingers crossed that it stays that way!), I am hoping to post at least once a week from now on.

And for the first recipe...

Chicken fajita rice bowls!  These are so good as well as quick and easy.  Seriously easy.  With the help of already seasoned frozen chicken, dinner will come together in about 35 minutes or so.

Let's get started by cooking the rice.  It is prepared according to the package directions but with a few tweaks.  Instead of water, use chicken broth.  Then add in a tsp each of homemade taco seasoning (here's my recipe) and sazon.  Lastly add a tablespoon or so of chopped cilantro.  Bring it to a boil, then reduce the heat and simmer for 15-20 minutes, or until the rice is tender.  This makes a lot, so feel free to cut the recipe in half.

While the rice is cooking, slice the bell peppers and onions into strips.

Add a couple tablespoons of olive oil to a large pan.  Throw in all the veggies as well as a half teaspoon of taco seasoning and a tsp of sazon.  Cook for 4-6 minutes, or until they are cooked to your liking.  I prefer mine to still have a little crunch to them.  Remove from pan and set aside.

In the same pan, add a little more olive oil.  Throw in your choice of frozen chicken (I found this seasoned fajita meat at Walmart, but feel free to use whatever kind you like best.  Or grill your own chicken if you feel so inclined!)  Cook until heated through, about 6 minutes or so.  Remove from pan.

Almost done!  Hang in there :)

For simplicity sake, I warmed the black beans and corn in the microwave.  Easy button.  No pics for that.  Ha.

 

Next, dice up some tomatoes, avocado, and slice a lime or two. 

To assemble, spoon some rice into a bowl.  Top with some bell pepper/onion mix, sprinkle with corn, spoon on some black beans, then top with a few slices of chicken.  Next add in your chopped tomato and avocado.  Squeeze on some lime juice and there you have it!  I also like to add a little drizzle of store bought cilantro lime dressing, but you can totally leave that out. 

These bowls also reheat well for lunches.  Just pack the tomatoes, avocado, and lime separately.  Add them on top after you have warmed it. 

Chicken Fajita Rice Bowls

• 1 lb package of frozen fully cooked chicken fajita meat, thawed  (or frozen fully cooked grilled chicken slices)
• 1 of each green, red, and yellow bell peppers, sliced
• 1/2 a large onion, sliced
• 1/2 tsp of homemade taco seasoning (recipe here)
• 1 tsp Sazon
• 1 can black beans
• 1 can corn
• Diced fresh tomatoes for garnish
• Diced avocado for garnish
• 1 lime, cut into fourths
• Olive oil
• Cilantro Lime Dressing (optional)

For the Rice:

• 2 cups of long grain rice
• 4 cups chicken broth
• 1 tsp homemade taco seasoning
• 1 tsp Sazon
• 1 tbs chopped cilantro

In a large pan, combine rice, broth, taco seasoning, sazon, and cilantro.  Bring to a boil and reduce heat.  Cook on low 15-20 minutes, or until rice is tender. 

Add a couple tablespoons of olive oil to a large skillet.  Add in sliced peppers, onions, 1/2 tsp taco seasoning, and 1 tsp sazon.  Sauté over medium heat for 4-6 minutes, or until peppers start to soften.  Remove and set aside.

In the same pan, add a little more oil if needed.  Add in your thawed chicken and cook 6 minutes, or until heated through.  Remove and set aside. 

To assemble, layer rice, bell pepper/onion mix, corn, black beans, and chicken in a bowl.  Top with diced tomatoes and avocadoes.  Squeeze on some fresh lime juice and a drizzle of Cilantro Lime dressing if your heart desires. 

Enjoy!!!