This bread is soooo very good. My hubby and I just kept going back for more and more. If you got a bite of jalapeno it had some kick, but otherwise it was definitely not spicy. This is a very big serving of cornbread so I would freeze half or make sure you are going to have a lot guests in the next few days. Do not pass this recipe up.
Special Tools: Cast Iron Skillet
WWSPoints: 22 points
Active: 20 min
Total: 40 min (plus cooling)
||bacon, finely chopped
||sweet onion, diced
|1 ½ cups
||unsalted butter, melted and cooled slightly, plus more for the skillet if needed
|2 to 3
||jalapeno peppers, seeded and diced
- Preheat the oven to 400 degrees F. Whisk the cornmeal, all-purpose flour, cake flour, baking powder, baking soda and salt in a large bowl; set aside.
- Put the bacon in a 12-inch cast-iron skillet; set over medium heat and cook, stirring occasionally, until the bacon is browned and crisp, 7 to 8 minutes. Transfer to a paper towel-lined plate, leaving the fat in the skillet.
- Add the diced onion to the hot skillet and cook, stirring, until translucent, about 4 minutes. Add the garlic and cook 1 more minute. Transfer the onion and garlic to a separate plate and set aside. Keep the skillet over low heat.
- Whisk the eggs, buttermilk, melted butter, honey and jalapenos in another large bowl; add the onion and garlic and whisk to combine. Add the wet ingredients to the flour mixture and mix with a wooden spoon until combined (do not overmix).
- Brush the bottom and side of the skillet with the fat left in it (add a pat or two of butter if there’s not enough). Carefully add the batter (it should sizzle) and sprinkle the bacon evenly on top. Transfer the skillet to the oven and bake until the top is deep golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool 15 minutes before serving.
Now Let’s Dish: OMG! This is so good. Not too dense and not to crumbly. Overall so delicious. Feel free to drizzle with some honey for some sweetness but it is in no way necessary. I do have to admit, I need some help when the pan is full. It is incredibly heavy. Since the recipe called for 6 pieces of bacon I cooked the other half to use for the Brussels Sprouts I was making for dinner. I always recommend cooking a whole batch of bacon, even if a recipe calls or less. Opened bacon turns too fast. I highly recommend trying this recipe!! Worth every minute.
From: Food Network Magazine, November 2014
These pancakes were really easy to make and really yummy. It is a more savory pancake which was good because that pure maple syrup you see was no joke.
Special Tools: Large Skillet
WWSPoints: 16 Points
Serves: 4 (about 12 pancakes)
Active: 25 min
Total: 25 min.
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 3/4 cups buttermilk
1 1/2 teaspoons sugar
4 tablespoons unsalted butter, melted, plus more for topping
Vegetable oil, for the skillet
Maple syrup, for topping
- Whisk the all-purpose flour, whole-wheat flour, cream of tartar, baking soda and salt in a medium bowl.
- Whisk the eggs, buttermilk and sugar in a large bowl until foamy, then stir in the melted butter. Add the flour mixture and stir until just combined. (The batter will be thick; it’s OK if there are a few lumps.)
- Heat a large skillet over medium-low heat until hot. Lightly brush with vegetable oil. Drop a heaping 1/4 cupful of batter into the skillet for each pancake and spread into a 4-to-5-inch round with the back of a spoon. Cook until the bubbles on top burst and the edges begin browning, about 4 minutes. Flip and cook until golden brown, 2 to 3 more minutes. Repeat with the remaining batter, brushing the skillet with more vegetable oil between batches. Serve with butter and syrup.
Now Let’s Dish: A pancake is a pancake that is a pancake? Well kind of. These were a little grainier and savory as opposed to super fluffy and sweet. I do prefer a buttery savory pancake as opposed to a super sweet one but our household is split 50/50 in that way. These are also pretty dense so I do not feel that 3 is necessary so if the point value is throwing you off, 1 or 2 pancakes should be enough.
I served them with breakfast sausage, eggs and a very, very rich pure maple syrup.
Reference: Food Network Magazine, April 2014
This was a nice change from our normal beef stroganoff. The sauce was a little juicier than the ground beef version which made me feel a little better about eating it. This was a nice easy Monday night dinner which I always appreciate on a Monday night.
Special Tools: Slow Cooker
WWSPoints: 10 points*
Prep. Time: 15 minutes
Cooking Time: 6-7 hours
2 Tbsp. flour
½ tsp. black pepper
1 tsp. paprika
½ tsp. garlic salt, or seasoning salt
2 lbs. chuck roast, cut into 1 ½” cubes
10 3/4 -oz. can cream of mushroom soup
½ cup water
1 ½ Tbsp. Worcestershire Sauce
2 cups chopped onions
1 garlic clove, minced
1 cup quartered fresh, small button mushrooms
1 cup sour cream
1 Tbsp. minced fresh parsley
- Combine flour, pepper, paprika, and garlic salt in slow cooker.
- Place beef cubes in flour mixture and toss until meat is well coated.
- In a bowl, combine soup, water, Worcestershire sauce, onions, and garlic until well mixed.
- Pour soupy mixture into slow cooker. Gently stir into beef cubes.
- Cover. Cook on Low 6-7 hours.
- Ten minutes before end of cooking time, stir in mushrooms and sour cream. Cover and continue cooking.
- Serve over hot buttered noodles or cooked rice. Garnish with fresh parsley, and bacon bits, if you wish.
Now Let’s Dish: This was so easy and delicious that I would definitely recommend it for an easy weeknight dinner. Egg noodles cook up pretty dang fast so we were even able to go for a walk once I got home from work and still had dinner on the table before 6:30. Pat on the back and a little rump shake for me.
The beef stroganoff I usually make is much thicker and made with ground beef but it is not something I can really enjoy on a Weight Watchers weeknight.
Served with egg noodles & Salad.
Reference: Fix-It and Forget-It New Cookbook