|
Cornbread
1 1/2 C. white or yellow cornmeal
1/2 C. all-purpose flour
2 t. baking powder
1 t. sugar
1 t. salt
1/4 t. baking soda
1/4 C, plus 1 to 2 T. vegetable oil
1 1/2 C. buttermilk
2 large eggs
Preheat oven to 425°F .
Combine cornmeal, flour, baking powder, sugar, salt and baking soda in large
mixing bowl. Add 1/4 cup oil, buttermilk and eggs, stirring with a wooden spoon
until just mixed.
In a medium-sized skillet with an oven-proof handle, add the oil, and heat until
very hot.
Quickly pour the prepared batter into the hot skillet and with a potholder,
transfer the skillet to the oven.
Bake for 20 to 25 minutes or until golden brown and center springs back when
lightly pressed. Best served warm.
Makes 8 servings. |
|
Crock Pot Stuffed Pork Chops
4 double cut loin pork chops
2 C. corn bread stuffing mix
2 T. melted butter or margarine
1/4 t. salt
1/3 C. orange juice
1 T. finely chopped pecans
salt and pepper to taste
1/4 C. light corn syrup
1/2 t. grated orange peel
Have butcher cut a pocket or with a sharp knife cut a horizontal slit in side of
each chop forming a pocket for stuffing.
Combine stuffing with butter, 1/4 tsp. salt, orange juice and pecans. Fill
pockets with stuffing. Sprinkle chops with salt and pepper. Place on metal rack
in slow-cooking pot. Brush with mixture of corn syrup and orange peel.
Cover and cook on LOW for 6-8 hours.
Uncover; turn control to HIGH and brush with sauce again. Cover and cook on HIGH
for 15-20 minutes.
Makes 4 servings.
|
|
