The Best Cornbread Ever

I love this recipe.  My husband loves this recipe even more.  The other day I made chili and I was going to try something new and alter the recipe a bit.  However, my husband was insistent that I not change something that is already perfect.  Seriously, my husband insists that this Cornbread recipe is absolutely perfect.  You have to make this!

With that in mind, I have not changed the recipe, but I have added some of my own thoughts.  The original recipe, with some Honey Butter if you so desire is found at Mel's Kitchen Cafe.

Cornbread
Source: Mel's Kitchen Cafe

Ingredients:

• ½ cup cornmeal
• 1 ½ cup flour
• 2/3 cup sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1/3 cup oil
• 3 tablespoons butter, melted
• 2 eggs, beaten
• 1 ¼ cup milk

Directions: 

Preheat oven to 325 degrees.  Add dry ingredients and stir to mix them.  Then, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny). Bake in an 8” square pan for 30-35 minutes.  The cornbread is amazing warm and the first day.  The amazingness goes down with each day, so try and eat as much as you can the first day.   

This doubles for a 9X13-inch pan, though you need to watch the time.  It's longer than 35 minutes, and in my oven the edges were done but the middle wasn't.  I'll probably lower the temperature and try again in the future.  

Anyway, this cornbread is amazing!  Enjoy!

Beef Pot Pie

I grew up with my mom making chicken pot pie. I always loved it! But, she never made a beef one. I had leftover roast I couldn't shred (not pictured), and wanted it to go to good use. I modified my mom's recipe and used some parts of an allrecipes recipe (Beef Pot Pie III). 

INGREDIENTS:

leftover roast, cubed

salt to taste

ground black pepper to taste

1 (14 ounce) can beef broth

3 large carrots, diced

3 potatoes, cubed

1/2 onion diced

1 cup frozen green peas, thawed

1/2 cup stick margarine

1/2 cup flour

1 cup milk

DIRECTIONS:

1. In a 2 quart saucepan over medium heat, pour in beef broth and add carrots, onion, and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).

optional: Make pie crust. I like Kristi's recipe and have it written below.

2. When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the broth in the pan. Combine the peas with the carrots, potatoes and beef.

3. In a separate pan, melt butter and add flour to create a roux. Slowly add milk and broth stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.

4.    Grease a 9x13 inch pan. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.

Kristi's Pie Crust

2 cups flour

1 tsp salt

2/3 cup butter flavored shortening

7 TBSP ice water

Sift flour and salt. Cut in shortening with a fork until the size of small peas. Sprinkle a tablespoon of water at a time. Toss and fluff with a fork. Use hands and squish into a ball. Roll out on a floured surface until 1/8" thick. Lay over beef mixture and trim edges. 

(With leftover dough--roll out and sprinkle with cinnamon sugar for dessert cookies.)

If you prefer, you could do a biscuit crust. 

1 cup biscuit mix

1/2 cup milk

1 egg

Combine and pour over beef mixture. Bake at 400 for 25-30 minutes or until golden brown.