Cornbread-Chili Casserole

Cornbread-Chili Casserole Plated

A hearty scoop of our Cornbread-Chili Casserole is sure to hit the spot on game day.
(Photo by Jathan Fink, Jadeworks Entertainment)

I love cooking with cast iron, especially when I get to prep a whole meal in one pan! My Cornbread-Chili Casserole combines everything I love about my usual standard skillet cornbread and chili into one dish. Tasty, hearty, and delicious,your family will ask for this one time and again. And because it combines a deep flavor profile with a bit of heat, lots of veggies and a crispy crust, what’s not to like? Enjoy! Read more of this post

Buttermilk Biscuits

Buttermilk Biscuits

Using only three ingredients, our Buttermilk Biscuits deliver big, buttery, flaky flavor your family will love.

As a very young child, my family lived for a time in West Virginia. Among the many dear friends we made there, “Petch” and Wilma McClung were two of our favorites. An older couple with no children of their own, they adopted my parents as their kids and my sister and me as their grandchildren. They lived in a small white farmhouse on several acres of land where they had a garden, raised livestock and kept chickens. Whenever we’d visit, Wilma would use her own fresh ingredients to prepare some of the best meals I’ve ever tasted, including “cat heads with cow salve” as “Petch” called biscuits with butter. So it is no wonder that I have always associated big, flaky biscuits with the taste of home. Great with nearly any meal, our buttermilk biscuits will remind you of the ones your own loved ones used to make. Using only three ingredients, our recipe is simple, delicious and keeps the tradition of fresh baked goods alive for a new generation.

PREP: 5 minutes
COOK: 14 minutes

INGREDIENTS

  • 1/3 cup butter, cut into pieces
  • 2 cups self-rising soft wheat flour (we tested with White Lily)
  • 3/4 cup buttermilk
  • Butter, melted

DIRECTIONS

  1. Cut 1/3 cup of butter into flour with a pastry blender until mixture is crumbly; add buttermilk, stirring until dry ingredients are moistened.
  2. Turn dough out onto a lightly floured surface; knead 3 or 4 times. Pat or roll dough to 3/4-inch thickness; cut with a 2 1/2-inch round cutter, and place on a lightly greased baking sheet.
  3. Bake at 425°F for 12 to 14 minutes or until golden. Brush with melted butter.

YIELDS: 6 to 8 biscuits

© 2011 Jadeworks Entertainment. All rights reserved.

Breakfast Week: Buttermilk Pancakes

Buttermilk pancakes with butter and fresh maple syrup

Buttermilk pancakes are a surprisingly versatile breakfast that can be prepared in advance, taken on the road, or served with whipped butter and fresh maple syrup.

Perhaps you don’t think about pancakes as a breakfast food you can take on the road with you. But actually, they’re quite versatile. Whip up an entire batch and freeze the leftovers, then reheat in the toaster for a future breakfast. If you have to head out the door, spread peanut butter and strawberry preserves on them, wrap them in waxed paper, and they suddenly become a portable snack. However, if you have time, add 1 cup of roasted chopped pecans to the batter and smother them in butter and fresh maple syrup for a traditional favorite that never grows old.

PREP: 10 minutes
COOK: 3 minutes per batch

INGREDIENTS

  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 tablespoons sugar
  • 2 large eggs, lightly beaten
  • 2 cups buttermilk
  • 1/4 cup vegetable oil

DIRECTIONS

  1. Combine first 5 ingredients; stir well.
  2. Combine eggs, buttermilk, and oil in a bowl; add to flour mixture, stirring just until dry ingredients are moistened.
  3. Pour about 1/4 cup batter for each pancake onto a hot, lightly greased griddle. Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side. (Store unused batter in a tightly covered container in refrigerator up to 1 week. If refrigerated batter is too thick, add milk or water to reach desired consistency.)

YIELDS: 18 (4-inch) pancakes.

TIP: To reduce calories, replace buttermilk with 1 cup Greek yogurt mixed with 1 cup milk. Simply mix the two ingredients together until smooth. The result is that your pancakes will actually come out fluffier and they will taste just as good!