CORNBREAD
1 c Cream corn
1 c Yellow corn meal
1/2 c Flour
2 Eggs
1 ts Salt
1/2 ts Baking soda
1/2 c Milk
1/4 c Oil or melted shortening or
-margarine or butter
2 tb Diced green chiles; hot,
-(Jals)
1/2 c Sharp grated cheddar cheese
-or Asiago
2 tb Marge or butter
-REST OF THE MESS-
1 c Chopped up chicken
1/2 c Shrimp; cooked
2 tb Flour
1/2 c Milk
1/2 c Chopped cilantro
2 tb Chopped onion
Enough Calvin’s to make it
-as hot as you wish; plus
2 tb Chopped green chile;
-(jalapeno), at least
Tonight I just could not figure out what to do with last nights roast
chicken, which I had taken all the meat from, then cooked it down for
stock….After a long deliberation with myself, and checking out
MasterCook, and all my cook books and my head, I finally went with my
head, and this is the result: First the cornbread:
Cornbread: Preheat the oven to about 400F and put a one and a half qt
casserole dish in with the 2 tbls of butter or marge, and let it melt
and get the casserole dish hot…Combine the corn, cornmeal,flour,
eggs, soda ,salt. milk, oil, chiles, and about half the cheese, and
mix until well combined…when the casserole is hot pour this into it
and put back in the oven for about 45 minutes…check this at about
half an hour and put the remaining cheese on top, then back into the
oven.
The rest of the mess: Make roux with the flour and the milk, add a
sprinkle of salt, add the chopped cilantro, the onion, the chiles,
and mix into a smooth cream sauce, on medium heat, add the shrimp,
stir it in, and then add the chicken….taste and add Calvin’s until
the heat range is in your neighbourhood….sprinkle with a good
dollop of paprika, a tbls of dry sherry, well mixed in and serve with
the corn bread, which is now ready to come outta the oven.
Yields
1 servings