Mis Favoritas

Ingredients  For the sake of time, you can also start with a box of cornbread mix or two!  If you do that, start with the ingredients that are italicized. 2 cups yellow cornmeal 1 teaspoon kosher salt 1 tablespoon sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1 cup milk   2 eggs 1 cup creamed corn 1 cup whole kernel corn (you can use the Mexican corn that also has the chilles and peppers in the can) 2 tablespoons olive oil 1 large jar pimiento Directions Preheat oven to 350 degrees. In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well. In a large bowl, combine the milk, eggs, corn, pimiento and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the milk mixture and stir to combine. Swirl the olive oil in the bottom of the glass dish.  Bake about 20 minutes.

Corn bread, Sausage, cranberry & Candied Pecan Stuffing! Ingredients  2 boxes store stuffing (you can mix the turkey stuffing with cornbread or go straight cornbread) This saves so much time and money with having the seasoning packet already in it. Extra-virgin olive oil 1 large onion, small dice 3 ribs celery, small dice 1 pound turkey or pork sausage, casing removed, broken into bite-size chunks 1 bag of candied pecans (usually in the salad aisle) Can substitute walnuts. 1 batch of stale cornbread, cut into 1-inch cubes 2 cups dried cranberries 3 to 4 cups chicken stock or broth Directions In the morning cook up a batch of cornbread.  (see my awesome cornbread recipe!) Stale to me usually means I make it in the am and use it in the afternoon, leaving it out on the counter). Preheat the oven to 350 degrees F. Coat a large saute pan with olive oil, add the onions and celery and saute over to medium heat. Season with salt an...