Cooking With PaPaGrizz

After much pleading, begging, and reminding  her what a great Dad I am, she finally agreed to give up one of her most guarded secret recipes: Hot ~n~ Spicy Cornbread Submitted by Annie (one of my Girls) So in her own words here it is.

Oh and just to spice it up a bit, I put together a little video showing how I cooked it.

Please keep in mind I'm not as pretty as she is, but it will have to do

My Daughter Annie!

Please check it out after you read all about the recipe.

Thanks,

PaPaGrizz

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As told by Annie:

This is a recipe Denis told me about that his grandma used to make.  I used the basic ingredients, but just kicked it up a notch.

When I make this I always make a double batch.  So if you don't want that much, just cut it in half.

Always remember...The best way to cook cornbread is to use a cast iron skillet.  I use a 12" round by 2" deep one.

Another thing...This is not your typical "gritty" cornbread.  This comes out of the oven with more of a cake-like consistency.  It's nice and moist.

Now for my recipe....By the way, you should feel privileged to have this.  Many have asked for this recipe before, and even asked if I would make it for them, but, sometimes it's just hard to share.  So anyway here ya go - (sob, sob, sniffle, sniffle)

Heat oven to 400 degrees

2 1/2 cups all-purpose flour
1 1/2 cups corn meal ( i prefer white, but can use yellow)
1/2 cup sugar
4 tsp baking powder
1 tsp salt
2 cups milk
1/2 cup oil
2 eggs
1 pound mild/hot spicy sausage
8 oz sharp cheddar cheese
4 good shakes of cumin
8 good shakes of chili powder
1 large onion diced
2 jalapeno peppers diced (optional)
2 heaping tablespoons of minced garlic

First, brown/scramble sausage with onion along with the minced garlic.  Drain and set aside.

Combine all dry ingredients.  Stir in milk, oil and eggs and mix well.  Add sausage and onion, mix well.  Finally, add the freshly shredded cheddar cheese and stir until all combined.

Pour mixture into greased cast iron skillet and bake for about 45 minutes or so.  With it being a double recipe, I have found that the time does vary as opposed to a single batch.  But when it starts pulling away from the sides of the pan and the top is turning a light golden brown, it's done.
One thing to remember, using the old "tooth pick" method will not work on this to check if it's done.  Why do you ask?? Because of the cheese, silly!  When you put the tooth pick in to check, it is covered with melted cheese and will appear to be not fully cooked.   I have to say I know this from experience and ended up with a cardboard bottom on my bread along with a burnt top!  Thought my oven was broke at one point, until I said "DUH"! Live and learn I guess.

This is great bread with ham and beans or just by itself.  One thing that the family likes is when I make a roast in the crockpot. They  take the corn bread and dip it into the roast juices.  Yum, Yum, Yummy!

Enjoy!!

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Well there you have it, one of the most guarded secret recipes in the world!

Show Annie a little graditude by taking a peek at her site Accosted Autos not only can she cook, she's pretty handy with tools too! Thats my Girl!

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Well howdy friends and neighbors. I have another great recipe for you today and actually you have my son Bob to thank for getting me to finally put it on the blog. It's a little dish I like to call Ozark Mountain Bean Bake.

So without any more fanfare lets get to it, here are the fixin's You're going to need:

1 pound ground beef
1 can butter beans
1 can pinto beans
1 can kidney beans, or red beans or what ever kind of beans you care for.... lol.
1 onion
Half cup Brown sugar
2/3 cup Ketchup
1 pound of bacon
Salt, Pepper and any other seasonings. You would like for instance. Cayenne Pepper, Cajun spices, or "PaPa's stuff" (Recipe to follow).

Okay, that's just the basic stuff you need and if you know me. I never measure anything, but I thought it be nice to give you a guideline.

So here's how to put it all together:

In a decent sized frying pan cooked up the bacon once you have the bacon fried, just like you like it. Scoop it out, and I'll let it drain on a paper towel or something. Leave most of the bacon grease in the pan, because that's what you're going to brown the ground beef in. Now throw in the salt and pepper, and any other seasoning you wish and fry it up!

Once you have that done, drain off the grease, crumble up the bacon, and mix bacon and beef together.

Now the fun part... in a Dutch oven. Start your layers as follows:

The ground beef and bacon mix, beans, onions, ketchup and brown sugar. Just follow the same for as many layers as you can put your big Ole' Dutch oven.

Now for those of you are headed to the deer woods here's a little tip. Prepare everything ahead of time at home, put the separate layers in one of those pokes they call baggies, load them in your cooler, and you will be the star of the next meal at deer camp.

Oh my gosh, I almost forgot. I promised to give you a recipe for my seasoning that I use in almost everything I make. This stuff is not real hot, but if you want, you can make it that way. So without further ado, I will finally reveal my secret recipe for "Papa's stuff"

Drum Roll Please!

What I usually do is after I have it all mixed up is I put it in an old seasoning container. Make sure you have some good sized holes in the container so won't be a pain in the butt to use.

All Right, Papa, give us the darn secret all ready!

Here it is:

PaPa's Stuff.

2 tablespoons garlic powder
1 1/2 tablespoons Cayenne pepper

1 tablespoon dried thyme
1 tablespoon dried oregano.

2 1/2 tablespoons Paprika
2 tablespoons salt
1 tablespoon black pepper
1 1/2 tablespoon onion powder

Now, if you have a big honkin' container. Just double or triple the recipe. Like I said, if you like it hotter. You could always add more Cayenne.

I'm trying something new this time on my blog. I'm thinking it's better to see what is going on than just to read it. So please take the time and view. My first ever cooking video. I hope you like it!
Feel free to leave comments, whether it's good bad or ugly below.Your input is very important to me.

Thanks for being here, in my kitchen. And remember, don't burn the fingers!

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Howdy all, hope everybody is doing well and fine. I don't have a personal recipe to share with you today, but I would like to announce to al Y'all to good friend of mine that does. Her name is Pat, and she proudly, just opened her kitchen Blogging site.

So PaPaGrizz why in the heck are you telling us about another site?  Well, if you keep your pants on for a minute I'll tell ya. The way I look at it is when we are talking about cooking methods and recipes,why not get all the information you can right?  So, as a service to all my dedicated readers. I implore you to take a look at Pat's new site.

Let's face it, after all. Not everybody goes for my style of cooking and seasoning a particular dish.  So to help Y'all out. It would be in your best interest to check her site out at:  Kitchen Blogging.com . That way when you have a hankering for something different. You don't have to spend too much time on Google looking for a good recipe, because between the two of us. We have it all!

And the best thing is about her recipes she actually gives the measurements and a list of what you need. I tried to do that.  But when I make a dish, I usually just add a Dash of this and a dash of that. Check out one of Pat's here: Stick To The Ribs, Potato Soup.

Not only that she is written. A couple of e-books that she is giving away for free..... can you top that!   If you go to the right of my blog. You'll see one of them titled: 12 fun recipes for kids

And in the spirit of season she has come up with a new one. And it's free (this is great!)

In Pat's own words: Since Halloween is staring us right

in the face, our first FREE ebook download is: Fun Snacks For Short spooks!    

  (note from PaPaGrizz: try the popcorn balls, cause I didn't know they had any...:-)

So there you have it folks,the one and only "other" website. You will have to go to for recipes, cooking tips and words of wisdom in the world of culinary perfection.

Like I said before, you just need to check out kitchen blogging.

I appreciate you reading, and God bless you all. Don't burn the fingers!

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Technorati Tags: Halloween Recipes, Kitchen Blogging, recipes for kids