Kicked Up Cornbread

I have a confession.......I am addicted to cornbread!! I just love it. I love that it's sweet yet salty and moist and I love to spread butter on it when it's still steaming........excuse me for just a.......................................

Sorry about that....I'm back now.....I hope you can forgive me...but as I was typing I kept looking at the picture, then I glanced over on my counter...and well....there is this big piled high plate of cornbread...and I had to eat another piece. ;) But I'm all good now....I'm here for the rest of the post...I promise!!

So due to the fact that I do LOVE cornbread, I am always down to try a way to make it. This is definitely a keeper, and I recommend that you all try it, BECAUSE I SAID SO......THAT'S WHY!!! Oh...sorry....all of a sudden I could just hear one of my kids asking....."Wwwwwwhhhhhhhyyyyyyy" in that whiny sorta voice....moms out there you know the one!! ;)

• 1 cup all-purpose flour
• 1 cup cornmeal
• 2 tablespoons baking powder
• 1 teaspoon kosher salt
• 1/2 pound unsalted butter, at room temperature
• 3/4 cup sugar, scant
• 4 large eggs, at room temperature
• 1 1/2 cups cream style corn
• 1/2 cup (small can) crushed pineapple, drained well and squeezed
• 1 cup shredded jack or mild cheddar cheese
• 1 small can green chile's

Preparation

Preheat the oven to 325 degrees.  Butter and flour a 9″ square baking dish. 
Whisk together the flour, cornmeal, baking powder, salt and set aside.  In a mixer, cream the butter and sugar.  Add the eggs one at a time, beating well after each addition.  (The mixture may appear curdled at some point, and that is OK.)  Add the corn, pineapple, cheese, green chile's and mix to blend.  On low speed, add the dry ingredients and mix until blended.
Bake until a tester is clean and the cornbread is golden brown on top, about 40 min.  Serve warm.

My first....and VERY successful attempt at Chile Rellenos

OMG!!!! These came out sssssssssssoooooooooo good!! I have NEVER made them before, but LOVE Chile Rellenos so much. So I just thought....I can do this!! And I did!! =)

I am so happy!! I will be making these again!! It was over all pretty easy, didnt take more than an hour. The only bad thing was that by the time I was done frying them all I had eaten 3 and I was full so I didnt get to sit down and enjoy them!! ;o)

1 lg can green chiles

monterey jack cheese

1/4 to 1/2 cup flour + 1 Tbls

6-8 eggs separated

1 tsp season salt

oil or shortening to fry

Take the green chiles out of the can and place them on paper towels to dry them. Dust them with the 1/4 or 1/2 cup of flour (however much is needed to dust them completely). Cut thick slices (1/2") of monterey jack cheese, then cut the slice in 3 long strips. Cut as many as needed for your chiles (1 per chile). You can use toothpicks to hold the chile and the cheese together. It's ok if the chile rips, cause the egg is gonna act like a nice comfy blankie to hold it all together!

Put all the egg whites in your handy dandy Kitchen Aide mixer and put the whip attachment on it on med high and just walk away! But make sure you walk back when stiff peaks have formed! ;o)

Beat the yolks with the 1 Tbls of flour and the 1 tsp of season salt. Once your egg whites have formed stiff peaks FOLD did I mention you should FOLD.....not stir.......fold in the yolk mixture until well mixed. Now you just dip your chile with the cheese inside into the egg batter and drop it into your preheated oil. When they are golden brown on both sides (you'll have to flip them once) then they are done!!

I served mine with El Pato salsa de jalepeno. You can find it in a can in the Hispanic section of the grocery store. Did I mention how good they were??