Tuesday, August 31, 2010

Tailgate Tuesday: Cornbread Two Ways

Our friends over at The SideLion Report recently recruited us for a series of posts dedicated to tailgating and football. Check back every Tuesday for a new recipe relating to football or tailgating. This week we will start the series off with two recipes for cornbread, a sweet family favorite from Catherine and a savory and slightly spicy recipe from Jennifer. For some Lions fans, cornbread has a special meaning as hopes run high for a good season so this is a great way to start off the series.

Catherine's Sweet & Easy Cornbread

1 box of Jiffy Yellow Cake Mix
1 box of Jiffy Cornbread Mix
3/4 C of milk
1 T of water
2 eggs

Preheat over to 375 degrees. Grease a 9x13 baking pan or line muffin tins with papers.

Mix all ingredients well and blend for 3-4 minutes. Pour batter into greased baking pan or muffin pan. Bake for 15-20 minutes. Remove when a toothpick comes out clean. Enjoy!

Jennifer's Green Chile Cornbread

1 c flour
3/4 c yellow cornmeal
1 tbs. sugar
1 tsp. baking powder
1 tsp. salt
1 tsp. ground cumin
1/4 tsp. baking soda
1 c fat-free buttermilk
2 eggs
1 (4 oz.) can diced green chilies, drained
3 tbs. butter, melted
1/2 c. low fat shredded cheddar cheese

1. Preheat the oven to 400 F. Spray an 8-inch square baking pan with nonstick spray.
2. Combine the dry ingredients together in a medium bowl. Combine the buttermilk, eggs, chiles, and melted butter in another medium bowl. Add the buttermilk mixture to the flour mixture and stir until just blended. Gently stir in the cheese. Transfer the batter from the pan and spread evenly.
3. Bake until the edges are golden, 17-22 minutes. Let cool in the pan on a rack for 10 minutes. Cut into 12 squares and serve warm.

*Taken from WeightWatchers My Turnaround Cookbook.

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