Pinto beans with pork over cornbread

This is basically Mexican cornbread using carnitas meat instead of hamburger. Making the carnitas is the only somewhat time-consuming step, which I usually do the day before because I'm old and get tired quicker. But it's really worth the effort and time because this cooking method imparts incredible flavor and tenderness to the pork. If you're questioning the use of lard, or wanting to substitute a different fat (like shortening), do a quick internet search and you'll learn that lard is a lot healthier than previously thought. Use lard.If you don't have picky eaters like I do, you can add some of the garnishes to the cornbread casserole before baking, like the salsa, jalapeños, black olives.

A traditional Southern cornbread with cheese, bacon, and green chilies.

This is something me and my mom created and everyone loves it, there are NEVER any leftovers!

This recipe makes a really good, dense, rich cornbread with loads of flavor. We serve this with soups, bean dishes, or with just about anything really. There's never leftovers at our house.NOTES:Milk can be substituted for the buttermilk if needed, but the flavor will be lighter. Also milk is thinner than buttermilk so you'll need less of it. Leave out a few tablespoons and adjust after it all comes together. Also omit the baking soda since you've removed the acid buttermilk brings to the party.I cook mine in cast iron and its great that way because of the fantastic crust that develops. You could probably cook this in pyrex but it won't be as good :)

This is from "At Blanchard's Table", one of my all time favorite cook books. It's so rich and moist, that I really only make it around the holidays.

This turned out really good I made this just because I was wanting some cornbread, but I wanted to make it a bit differently. Loved the flavor. Mmmm buttery! :hungry

My mother never served a southern meal with out these, and now I never serve my southern meals with out them! They are delicious and so easy to make.

It’s a throw together. Kinda spicy, kinda sweet. Hearty but not heavy. I was going for a tamale pie type meal. This is a first go round so I may change it up next time. Nothing is set in stone in my kitchen.

A concoction that the grandkids want more and more of.

Couldn't make it to Michigan for the holidays, so my Mammaw told me her dressin' recipe. Was a little taste of home 💕

This is very tasty and quick to make

I got the idea from a friend when she made a boxed dinner like it. I figured why not make it fresh. Needless 2 say this tasted way better than the boxed 1.

I have made plenty of times and one of my kids favorites in camp

So I wrote my own out after trying a few different recipes, I wanted something middle of the road between a crusty not sweet southern cornbread and the Yankee "cake" cornbread. I wanted mine to be able to stand on its own, but also go good with other things. Not so sweet that it's out of place with chili, but not too savory to eat with milk and honey butter for breakfast. This recipe has been adapted to accommodate aiden's gluten intolerance, just follow what I marked.

my favorite! not hard to make but if were any easier we might make it all the time!

A way the kids can try out new and creative dishes.

A friend gave me this recipe to try. It is easy and has great flavor!

Most aren't aware that authentic Tortilla Soup was once pretty much that, tortillas & chicken broth. Amenities such as veggies and spices were affordable to few migrants so only the basics were served. Well, they've come a LONG way baby! Today, it's commonplace to find chicken, chiles, cheeses, onions, herbs, garlic, celery & carrots in this festive dish!

My recipe was inspired by having a long day at work knowing i still had to come home and cook dinner as well. It's special because even tho i was tired i made it with love. I made it for my family

Just an idea to throw together if you end up having a big taco party like we did and have some leftovers you want to makeover into something tasty. :)

This soup is really good when it is really cold outside. I am one of many cooks that see something in my head and I just throw stuff in a pot and see what happens. This is one of my keepers.

This is a recipe from Alex Guarnaschelli that I amend slightly due to my liking. My family would be ashamed of me because this is not exactly southern cornbread, but I like it kind of smooth (less crumbly) and what they don’t know won’t hurt them. The other sinful thing I like, which I would strongly suggest, is putting an obscene amount of buttermilk into this cornbread (more than the recipe calls for) and pulling it out of the oven early so the middle is still raw. It sounds crazy, but try it.

Got it from the taste of home website. US measurements. 0.3 grams of fat per serving.#lowfat #thanksgivingI used coarsely ground “polenta” for the cornmeal because I like the flavor. It had a bit of a bite so if you like a softer cornbread you might want to try regular cornmeal.I made a half recipe, which is why you see a smaller loaf pan in my photos, but the recipe below should be used with a 9x9 inch baking tray. I also used nonfat evaporated (canned) milk because I didn’t have regular nonfat milk (1/2 evaporated milk and 1/2 water).

I love chili and I love cornbread Stuffing. So the Stuffing was on sell for a dollar a bag, so I couldn't pass it up. I started thinking humm, this would be a good opportunity to mix it up and here it is!!!!

This showed up in my family about 20 years ago. Not sure where it originally comes from, but it's awesome! This is how we make it, but as with any recipe, you can make changes to make it your own. Can double dressing and cornbread, to your liking.

This is not my original recipe. Found it on Pinterest. Only changes I made was I swapped half the shredded cheddar cheese with shredded smoked gouda cheese and I used fresh jalapenos. Makes this 10 times better. I promise.

Just an easy and fast different take on your favorite pizza 😊

This is a nice twist on classic cornbread. The cottage cheese makes it wonderfully moist. Plus, you get the benefit of the broccoli. There’s plenty of room for customization. For example, you can use a different cheese if you don’t like cheddar. While I prefer the convenience of frozen broccoli, you can always use freshly steamed broccoli. If you double the recipe (because, really, why not?), you can bake it in a 9x13” pan. Whatever you choose, be prepared for people to ask for the recipe! 😋This recipe is modified from The Food Network#GlobalApron Week 6: Cottage cheese, Cheddar cheese#Side #Quickbread #Veggie #Savory #Potluck #Baked