Corn Cakes

I made these to go with slow cooked pork roast and they turned out great; they are a hybrid of a few different recipes. I used yogurt instead of just buttermilk because I had some greek yogurt left over than needed using up but you could probably use all buttermilk if you wanted or even sour cream. Also, cheese would probably taste really good in these too.

These cakes are addictive and I kept nibbling on them as they were frying!

Corn Cakes
1/2 cup Yogurt
1/2 cup Buttermilk
1/3 cup Oil
2 Eggs
1 cup Cornmeal
1/3 cup Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon Salt
2 teaspoons Sugar
2-3 Chili Peppers chopped
1/2 Onion chopped
1 cup frozen Corn
Butter for frying
In a large sized bowl mix together the cornmeal, flour, baking powder, baking soda, salt, and sugar and then add in the buttermilk, yogurt, oil and eggs. Mix just until everything is moistened then put in the corn, onions, and peppers.

Everything in the bowl

Heat a large skillet to about medium high heat and put a little butter in the pan (I just take a stick of butter and rub it around on the skillet until there is a light coating of butter).

Mixed up batter

Using a large serving spoon scoop out a spoonful of the batter and put it in the pan. (my pan fits two scoops) fry for a little over a minute and then flip over and fry for about 45 seconds.

Both sides of the corn cakes should be light brown. Continue until all of the batter is used up. Makes about 12.

Pepper and Black Bean Filling

All the peppers and Onions

This is my go-to meal when I am by myself or don't feel like doing a lot of cooking. Mexican is probably my favorite cuisine and this is a mexican-ish tasting filling that works for pretty much anything. I use them as a filling for a quick burrito, sprinkle them on top of nachos along with other toppings, in quesadillas...you see where I am going with this.

Nachos!

I can make this in about 20 minutes and have enough to use for several days (if it is just me eating it). I never get tired of eating it either, yesterday I had a burritos filled with these beans and today I had nachos.

Enjoy!

Pepper and Black Bean Filling
2 15 oz cans Black Beans
1 Onion chopped
1 Orange Bell Pepper diced
1 Poblano Pepper diced
1 Red Chili Pepper diced
3/4 cup Frozen Corn
Oil
To taste:
Salt
Pepper
Chili Powder
Cumin
Coriander
Cheese
Heat oil in a large frying pan on medium heat and saute onions, bell pepper, poblano pepper, and chili pepper until browning then add in the corn, black beans and spices and cook on medium low for about 10 minutes; sprinkle with cheese and continue to heat until melted then take off of heat. Wrap these beans in a tortilla, sprinkle over nachos, or whatever you want to do.

Southwestern Casserole

I've been making this casserole for years and I never get tired of it. It combines several of my favorite flavors, barbeque sauce, cheese, and cornbread into one yummy dish. Originally I used ground beef but I have since begun substituting ground turkey and I can't tell much difference at all.

The whole things takes about 20 minutes to prepare and about 30 minutes to cook, also it is all in one pan so cleanup is pretty easy.

Enjoy!

Southwestern Casserole
Filling
1.2 lbs. Ground Turkey
1 Onion chopped
3 Jalapenos chopped fine
10 oz Frozen Peas
10 oz Frozen Corn
3/4 bottle of BBQ Sauce (Famous Dave's Rich and Sassy)
8 oz Shredded 2% Cheddar Cheese
1 1/2 teaspoons Cayenne Pepper
Cornbread Crust
1 1/2 cups Cornmeal
1/2 cup Flour
3 teaspoons Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
2 Eggs
1 cup Buttermilk
In a skillet saute onion and jalapenos until they begin to brown then add in the turkey and cook until turkey has browned. Add in the corn and peas and mix together then turn off the heat and add in the cheese, bbq sauce, and cayenne pepper. Set aside.
In a bowl combine the dry crust ingredients then add in the eggs and buttermilk. Mix together until well blended and pour into a 13x9 inch pan that has been greased.

Cornbread batter

Spoon the filling over the crust until crust is covered then put in the oven and bake at 350 for about 20-30 minutes (when cornbread crust is done and the cheese in the filling is melted).

Just out of the oven