Stuffed Mexican Cornbread


For the cornbread you’ll need:

1 cup self rising cornmeal

1 [14.75 oz] can cream style corn

1 cup buttermilk

2 eggs

1/3 cup vegetable oil

2 Tbsp sugar

2 Tbsp chopped chives

1/2 tsp salt

For the filling:

1 medium sweet onion

vegetable oil

1 lb extra lean ground beef

seasoned salt & black pepper to taste

1/2 cup taco sauce

1 [4 oz] can diced green chilies

1 tsp cumin

1 tsp minced garlic

2 Tbsp chopped cilantro

2 cups shredded Mexican cheese, divided


Preheat the oven to 375°F.  Spray a 7 x 11 inch baking dish with cooking spray and set aside.  In a medium size mixing bowl, whisk together the corn meal, creamed corn, buttermilk, eggs, 1/3 cup of vegetable oil, sugar, chopped chives and salt.

In a stove top pan, saute the chopped onion in a couple of tablespoons of vegetable oil until translucent, then add the ground beef.  Season with seasoned salt and pepper to taste.  Cook until no pink remains in the beef, then drain any excess fat from the pan.  Stir in the taco sauce, green chilies, cumin, minced garlic and cilantro.  Simmer for 3-5 minutes, adjust the salt and pepper if needed, then remove from the heat.

To assemble, pour 1/2 of the corn bread batter into the baking dish.

Using a tablespoon, drop the ground beef evenly over the corn bread  batter.

Sprinkle 1 1/2 cups of the shredded cheese over the ground beef.

Pour the remaining corn bread batter on top then place into the oven and bake for 30 minutes.

Remove from the oven, and sprinkle the last 1/2 cup of cheese on top.  Return to the oven for another 5-10 minutes to allow the cheese to melt and brown.  Yield:8 pieces

Cook’s note:

If you’d really like to heat things up, chop a small jalapeno and saute along with the onions for the filling.  You can also substitute pepper-jack cheese for the Mexican cheese blend.




1 pack buttermilk biscuit mix (I used Bisquick, about 1 1/2cups)

1 1/2cups shredded cheddar cheese

1/2 cup milk

2 tbsp butter

1 tbsp oregano (you can omit or use less)

3/4 tsp garlic salt

  1. Preheat oven to 400F. Spray cooking sheet with non-stick spray.
  2. Put biscuit mix, cheese and milk in a bowl and mix well to form a sticky dough.
  3. Using spoon, drop lumps of dough onto cookie sheets 1.5in apart. Bake for 10min.
  4. In a bowl, melt butter and mix with oregano and garlic salt.
  5. When the timer goes off, take them out and brush with butter mixture and bake 5min at 400F and another 5-6min at 350F.
  6. Transfer into a plate and serves immediately

Pretzel Rolls


The Dough

6 – 7 1/2 cups unbleached, all-purpose flour

1 teaspoon salt

3 tablespoons canola oil

2 teaspoons active dry yeast

2 1/2 cups milk, slightly warmed

1 cup water, slightly warmed

Coarse sea salt for sprinkling

The “Bath”

7 cups water

1 tablespoon salt

4 tablespoons baking soda

In a small container, mix yeast with warmed milk and let rest for 10 minutes.Whisk 5 3/4 cups of flour and teaspoon of salt in a large bowl.

Add canola oil and warmed water to yeast mixture. Pour into bowl with flour and salt. Knead in the bowl until dough is mostly smooth. Only add more flour if your dough cannot be easily handled. The dough will be somewhat stiff. Cover the bowl with a dish towel and put in a warm place to rise for one hour.

Punch down dough and knead in bowl for one minute. Cut dough into 15 pieces.(Cut more pieces if you would like smaller size rolls.) Form balls by pulling the dough under. Place on a well-greased surface. Let the dough balls rise for 15 minutes.

While the dough balls are rising, preheat the oven to 400 degrees and get the pretzel “bath” ready. In a large pot, bring water, salt, and baking soda to a rolling boil. Plunge three dough balls into the water and let them “poach” for 1 minute total. Using a slotted spoon, transfer them to a well-greased baking sheet. With a serrated knife, cut 2-3 lines across each roll and sprinkle with coarse sea salt. Bake for 20 to 25 minutes, or until pretzels are a rich brown.  These are best eaten the same day they are made.

KFC and Kentucky Fried Chicken Biscuits



1 1/2 cups flour

1 1/2 teaspoons salt

1 tablespoon sugar

1 tablespoon baking powder

2/3 cup milk

1/3 cup vegetable shortening


Preheat oven to 425ºF.

Sift together flour, salt, sugar and baking powder into mixing bowl.

Make a well in the flour mix and add the milk.

Add shortening and begin kneading with hands (to cut in) the vegetable shortening and flour in the milk until thoroughly mixed.

Add milk, if needed to form, and mix.

Turn onto floured board, and knead gently 6 to 8 times.

Pat dough to 1/2-inch thickness.

Cut into biscuits.

Place on baking sheet and brown in oven 10-13 minutes.

Makes about 9 biscuits.

Garlic-Parmesan Cheese Pull Apart Bread


16 frozen white dinner rolls

1 stick of melted butter

2/3 plus 1/4 cup grated Parmesan-Romano cheese [divided]

1 tsp dry parsley flakes

1 tsp garlic powder

1/2 tsp salt

1/2 tsp dried basil/Italian seasoning

1/2 tsp onion powder

Remove the frozen dinner rolls from the freezer and place onto a plate.  Cover loosely with plastic wrap and allow the rolls to sit on the counter for 30-45 minutes or so, until the rolls have thawed enough to cut.

Place the rolls onto a cutting board, and using a sharp knife, cut each roll into quarters.

Garlic Cheddar Biscuits


2 cups bisquick

1/2 cup shredded cheddar cheese

2/3 cup milk

1/4 cup butter

1/4 tsp garlic powder

Preheat oven to 450 degrees. Mix bisquick, milk, and cheese together until they a soft dough forms.

Drop large spoonfuls of the dough onto a cookie sheet.

Bake for 8-10 minutes at 450 degrees.

Mix together butter and garlic powder. Spread onto biscuits once they’re done cooking.

This recipe should make between 10-12 biscuits

Bacon Cheddar Corn Muffins



8 slices bacon

butter, for greasing pan

3/4 cup chopped onion

1 + 1/4 cups buttermilk

1/4 cup olive oil

1 large egg, lightly beaten

4 1/2 ounces all-purpose flour (about 1 cup)

3/4 cup yellow cornmeal

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/8 teaspoon ground red pepper or 1/2 teaspoon chile powder

1 cup shredded extra sharp white cheddar, plus more for sprinkling over top


  1. Cook bacon in a skillet over medium heat until crispy. Remove to a paper towel lined plate. Drain off the grease leaving 1-2 tablespoons behind. Add onion and cook over medium-low heat until soft and tender 5-10 minutes.
  2. Preheat oven to 400° degrees F. Line a 12 cup muffin pan with cupcake liners or grease lightly with butter.
  3. In a smallish bowl lightly whisk buttermilk, olive oil and egg together.
  4. In a large mixing bowl combine flour, cornmeal, baking powder and soda, salt and red pepper. Make a well in the center and add milk mixture, stir until just moist.
  5. Crumble the bacon and mix in half of it with the onion and cheese. Divide equally among baking cups filing about 3/4 of the way full. Sprinkle the tops with the remaining bacon and additional cheese if desired.
  6. Bake 13-16 minutes or until a toothpick in center comes out with a few moist clingy crumbs. Remove muffins from pan and cool on wire racks.