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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