ran across this recipe the other day and it sounds very good. There was a video of a lady making it and it’s also very easy. Definitely going to try this one. It’s kind of a cross between Mexican and good old Southern cooking. I
Layered Cornbread Casserole
1/2 cup oil, plus more for baking dish
1-1/4 cups fine yellow cornmeal, plus more for baking dish
1-1/2 cups whole milk
1 can (14.75 oz) creamstyle corn
3 large eggs
3/4 tsp baking soda
2 tsp kosher salt
8 oz cheddar, or a mixture of cheddar and Monterey Jack, shredded (2 cups)
2 cups shredded cooked chicken or turkey
1/2 cup chopped fresh cilantro leaves, plus more for serving
1/2 cup sliced, pickled jalapeños, drained
Salsa, for serving (optional)
Preheat oven to 350 degrees. Lightly brush a 9x13 baking dish with oil. Sprinkle with cornmeal to coat, tapping out excess. Bake until cornmeal has darkened in color slightly and gives off a toasty aroma, 3 to 4 minutes. Remove from oven and let cool slightly.
In a large bowl, whisk together oil, milk, corn, eggs, baking soda, and salt. Stir in cornmeal to combine. Pour half of batter into bottom of dish. Sprinkle with cheese, chicken, cilantro, and jalapeños. Top with remaining batter (it will be just enough to cover). Bake until golden and a tester inserted in center comes out clean, 55 to 60 minutes.
Let cool at least 15 minutes, then serve with salsa and more cilantro. all the photos of my friend’s Thanksgiving meals on social media I was surprised at how many had pea salad as one of the sides. I don’t think of it as a Thanksgiving dish, but I do love it. Mom won’t eat it and Dad is indifferent to it. I like the normal kind, but here is a variation that sounds good. Anything lemony sounds good to me.
Bacon Pea Creamy Pasta Salad with Lemon Parmesan Dressing
12 oz medium shells or other small pasta of choice
2 cups frozen petite peas, thawed
8 oz thick-cut bacon, cooked and chopped
Lemon Parmesan Dressing
2/3 cup mayonnaise
1/3 cup olive oil
1/4 cup freshly-grated Parmesan cheese
2 tbsp lemon juice
1/2 tbsp freshly-grated lemon zest
1 tbsp white vinegar
1 tbsp Dijon mustard
1 tsp dried basil, dried chives
1/2 tsp each: onion powder, garlic powder, salt, pepper, sugar
Whisk together all of the Lemon Parmesan Dressing ingredients in a medium bowl. Refrigerate until ready to serve. Dressing is much better if it has at least 30 minutes to chill.
Cook pasta according to package directions just until al dente. Rinse with cold water and drain. Drizzle with a little olive oil to keep from sticking.
If serving immediately: Add cooled pasta, peas, bacon and dressing to a large bowl and toss until evenly combined.
If not serving immediately (preferable so salad can chill): Add the pasta and peas to a large bowl and toss with half of the dressing once the pasta has cooled (so the dressing doesn’t separate). Cover with plastic wrap and refrigerate.
When ready to serve, add the remaining dressing and the bacon and toss until evenly combined.
- Log in or Subscribe to post comments.