Saturday, February 12, 2011

Cheesy Skillet Cornbread

Cornbread is the perfect accompaniment to most soups, stews, and chili.  Our family enjoys this cheesy cornbread even on its own, as a snack.  The buttermilk adds a nice tang, yummy!


  • 1½ cups cornmeal
  • 2½ cups flour
  • ½ cup sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon cayenne
  • 2 eggs
  • 2 cups buttermilk
  • ½ cup butter, melted
  • 1 teaspoon salt
  • 1½ cup shredded cheese

Combine dry ingredients in large bowl.  Make a well in the center.

Mix eggs and buttermilk, in well.  Stir into dry ingredients.  Add melted butter.  Stir until mixed.

Bake in large, greased, oven-proof skillet at 375, for 30 minutes.  

Sprinkle cheese on top, and bake another 5-10 minutes.

Sunday, February 6, 2011

Chicken Hash

This dish has become our Christmas morning tradition, although we have it as often for supper as breakfast, throughout the year!  It is a perfect combination of veggie goodness, as much chicken as an individual desires, and those delectable eggs!  We have gluten free folks and everyone is happy with this meal.


  • 1 large onion, sliced
  • 3 peppers, various colors, sliced
  • 2½  pounds red potatoes
  • 3 boneless skinless chicken breasts, cooked
  • olive oil
  • salt, pepper to taste
  • 12 eggs

Saute onion, add peppers.  Cook briefly.  Heat oven 400.  

Quarter potatoes, toss in olive oil, season, bake until roasted.

Per order, toss peppers and onions, potatoes, and 1/2 sliced chicken breast in saute pan.  Heat through.  Place in bowl.  Top each serving with 2 poached eggs.