This month we have some mouth-watering recipes for the whole family to
enjoy, with
Jamie's
Southern Recipes by Pomegranate Kitchen.
Cheesy Jalapeno Cornbread
Yield: 8 servings
Ingredients
• 1 cup yellow cornmeal
• ½ cup all-purpose flour
• 1 tablespoon baking powder
• Pinch of salt
• 1 cup buttermilk
• ½ cup milk
• 2 whole eggs
• ½ teaspoon baking soda
• 1 cup grated Cheddar cheese
• ¼ cup shortening
• 2 tablespoons butter
• 1 red bell pepper, finely diced
• 1 fresh jalapeno, seeded and diced
• ½ onion, diced
Instructions
1. Preheat the oven to 180ªC.
2. Combine the cornmeal, flour, baking
powder and salt in a bowl. Stir
together.
3. Measure the buttermilk and milk in
a measuring cup and add the egg.
Stir together with a fork. Add the
baking soda and stir. Pour the milk
mixture into the dry ingredients. Stir
with a fork until combined. Fold in the
cheese. Set aside.
4. In a small bowl, melt the shortening
in the microwave. Slowly add the
melted shortening to the batter,
stirring until just combined.
5. In an iron skillet, melt the butter over
medium heat. Sauté the peppers
and onions for 4 to 5 minutes or until
soft. Pour the batter into the hot skillet
with the veggies. Spread to even out
the surface. (Batter should sizzle.)
6. Cook for 1 minute and then transfer
to the oven and bake until golden
brown, for 20 to 25 minutes.
Gumbo
Yield: 8 servings
Ingredients
• 1 (3-4 pound) chicken, cut up
• 1 tablespoon + 2 teaspoons Cajun
Rub (see below for recipe)
• 1 cup finely chopped onions
• 1 cup finely chopped green bell
peppers
• ¾ cup finely chopped celery
• 1¼ cups all-purpose flour
• Vegetable oil for deep frying
• 7 cups chicken stock or water
• ½ pound Andouille (or any other
good pure smoked sausage) cut into
¼-inch cubes
• 1 teaspoon minced garlic
• Hot cooked rice (preferably
converted)
Feel-good food from
theDeep South
Instructions
1. Remove excess fat from the chicken
pieces. Rub a generous amount of
Cajun Rub on both sides of each
piece, making sure each is evenly
covered.
2. In a medium-size bowl combine the
onions, bell peppers and celery and
then set aside. Thoroughly combine
the flour with 1 tablespoon of Cajun
Rub in a paper or plastic bag. Add
the chicken and shake until the
pieces are well coated. Reserve ½
cup of the flour.
3. In a large skillet (preferably not a
nonstick type) heat 1½ inches oil until
very hot (375º to 400º).
4. Fry the chicken pieces until crust is
brown on both sides, about 5 to 8
minutes per side. Drain on paper
towels.
March 2016
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