Skillet Cornbread
1 cup Yellow Cornmeal
1/2 cup All-Purpose Flour
1 tbsp Baking Powder
1/2 tsp Salt
1 tsp Sugar (optional)
1 cup Buttermilk
1/4 cup Bacon Drippings, Corn Oil or Melted Butter
2 Large Eggs
Grease a 10 inch Dutch oven and set on 4 or 5 charcoals and ring lid all the way around with charcoals to preheat. Combine the dry ingredients in a bowl. Combine wet ingredients, stirring well; add to wet ingredients to dry ingredients stirring just until moistened. Pour into hot Dutch and put on preheated lid. Rotate 45º on coals to even out the hot spots on the bottom. Bake 20 to 25 minutes or until golden brown or use the smell test. Remove from Dutch oven and serve.
Or
Grease a 10 inch cast-iron skillet and put in oven while it preheats to 400º. Combine the dry ingredients in a bowl. Combine wet ingredients, stirring well; add to wet ingredients to dry ingredients stirring just until moistened. Pour into hot skillet. Bake at 400° for 20 to 25 minutes or until golden brown. Remove from skillet and serve.
If it’s not cooked in a cast iron skillet it’s not Southern. I have a cast iron skillet dedicated to nothing but Cornbread.
Potatoes in a Taco Shell Mexican Style
3 large baking potatoes
1 green bell pepper cut in half and seeds removed
2 jalapeno peppers
1 C sharp cheddar cheese, shredded
1 egg, lightly beaten
2 T fresh cilantro, minced
1/4 t of salt
1/4 t of pepper
12 (6 inch) corn tortillas
1 T olive oil
Preheat the grill to the medium temperature.
Prick the potatoes with a fork and wrap each potato in foil. Set the potatoes, green peppers and jalapeno peppers onto the grill grate. Roast the vegetables for 10 minutes, turning often, until both peppers are charred. Remove the peppers from the grill and place in plastic bags to steam for 10 minutes.
Close the grill lid and continuing roasting the potatoes for 40 minutes, turning every 10 minutes, or until tender. Peel the peppers and remove any remaining seeds. Finely chop the peppers and set aside. Remove the potatoes and allow them to cool enough to handle. Unwrap the potatoes, cut them in half and scoop out the potato pulp.
Add the pulp to the peppers and stir to combine. Stir in the cheese, egg, and cilantro, salt and pepper until blended together well.
Fill each taco shell with 2 T of the potato mixture. Brush the outside of the tacos with the olive oil. Place the filled tacos on the grill. Grill 3 minutes per side or until crispy.
Makes 6 servings
When filling your tacos be careful not to fill them too full. This way the filling won’t fall out on the grill grate. Serve them with salsa, sour cream or Guacamole.
This is another favorite grill recipe of ours. It’s fun to make a small snack, appetizer when your going to be outside for extended periods of time.
Enjoy.