BEST EVER CORNBREAD MUFFINS FROM DISNEY

We southerners LUV our cornbread!!!

You may have seen this recipe around somewhere

on social media as I have, so knowing how delicious

the food is at Disney World, I decided to give this a try!

This is the infamous cornbread recipe

from the Wilderness Lodge

Whispering Canon Cafe.

The Divine Miss M 

and her family certainly had an absolute ball

when staying as guests at The Wilderness Lodge.

These muffins are fantastic.....going to be divine

served with bowls of shrimp and sausage gumbo!!!!

WHISPERING CANON CAFÉ CORNBREAD

1¾ cups all-purpose flour

¾ cup cornmeal

1¼ cups granulated sugar

1½ teaspoons salt

1 tablespoon baking powder

½ cup vegetable oil

2 each large eggs, beaten

1 cup milk

Add flour, cornmeal, salt, baking powder, and sugar

 together in a mixing bowl and blend.

Combine milk, eggs, and oil in another bowl and blend together;

 slowly add liquid to the bowl of dry ingredients; mixing as you add liquid. 

Mix only enough to incorporate together.

Estelle's Tip...I chose to make these as muffins, rather
than in a sheet pan. Either baking method turns 
out beautifully!

Spray a 9 x 13 cake pan with a non-stick food spray

 and pour the cornmeal batter into the pan.

 Make sure to spread evenly in the pan. 
If using a muffin pan, spray each section
before adding batter.

Bake in a preheated oven at 375°F

 for 20-25 minutes or until golden brown. 

Can you imagine how good these will be served

with a smoked brisket or perhaps a big pot of vegetable soup

this fall?

This is a perfect pairing for a Sunday afternoon
of football in Texas!

FOODIE FRIDAY

JALAPENO HONEY CORNBREAD MUFFINS....PERFECT WITH SMOKED BRISKET!

What's for dinner y'all?

There's a brisket in the oven that smells heavenly!

What goes better with a Texas Beef Brisket than cornbread.....

dressed up southern style with Jalapenos and Honey....

.

These cornbread muffins are AMAZING!!!

I just received a request to bake these again

for our July 4th celebration!
One bite and HE said...
"hot_____!"
That's mantalk for goooooooood!

Guess I better double the batch next time.....

JALAPENO HONEY CORNBREAD MUFFINS

1 cup yellow cornmeal

1 cup all-purpose flour

1 T. baking powder

¼ cup granulated sugar

1 t. salt

1 cup Buttermilk

2 large eggs

4 T. butter, melted

2 T. honey

2 large jalapenos, seeded and diced or may substitute ¼ cup jarred jalapeno’s

Preheat oven to 375 degrees F.

Prepare a muffin tin with cooking spray.

Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt.

In a medium bowl, whisk together the buttermilk, eggs, butter, and honey. Stir in jalapenos.

Add the wet to the dry ingredients and stir until just mixed.

Evenly divide the cornbread mixture into muffin tin. 

Bake for 15 minutes, until edges are crispy and golden brown.

While still warm, slather with butter and drizzle with honey!!!

Mmmmmm, Mmmmmmm....Good!!!

MISS DORA'S CORNBREAD....YOU'LL ASK FOR SECONDS! AND.....DESTINATION DISNEY!

Oh winter....you just keep hanging around.

 Gray, rainy days...blustery winds and now freezing rain. 

Estelle's will always drop in on Maine and see what's going on up there.
Our favorite dairy farm, just outside our little New England Village,
always features the farm acreage and their beautiful animals.
How they ever handle this much snow is beyond my thoughts!
Now isn't this sheep too adorable!!!

Enough already...please no more snow.......
Are y'all in there?

This is simply stunning! 
I do miss driving by this gorgeous farm.

It is however, so lovely to see the Greenbelt all snowy and white. 

Two things you can count on in this world.....dogs and kids LOVE snow! 

This was too funny! In Maine we had deer tracks and in Texas we have little bunny tracks.

Mae spotted him early in the morning while she was "on patrol!" 

If you say the word "BUNNY" to her, she comes running! 

Well.....perhaps a bit too soon. 

The grocery jumped the gun and attempted to have a garden/spring display

 in the front entrance......

how pitiful, huh?

There's the darling putting groceries in the car.

Listen, I slipped on ice quite a few times in Maine,

so I do not venture out onto icy parking lots.

So....setting the scene with our weather around here, 

it calls for a big pot of Texas chili and homemade cornbread.

I knew when I saw this one submitted by Ms. Dora Warrington, 

that it was one I wanted to try!

Oh it's on the favorites list!

Save that Jiffy cornbread mix and 

try this easy recipe!

The darling requested some for

breakfast with butter and drizzled with honey.

Embrace your southern roots y'all...

eat hot cornbread for a winter breakfast! 

1st stop...Macon, Georgia

Miss M and Luke

Destination...

Disney World

I thought it would be fun to take a look back at when we lived Tampa/St. Pete

and when Miss M was a little mousekeeter herself! 

Miss M and cousin Tommy

We made so many trips to Disney during those days.....

Rain..more rain.....snow and sleet....

Postsrcipt~

5 inches of snow overnight!

Woot! Woot!

ROAST CHICKEN AND SAVORY CORNBREAD DRESSING

If it’s chicken, Southerners are bound to like it. Wrap it in a crust, put dumplings in it, fry it, mix it with spaghetti or slather it in barbecue sauce…..family always ask for seconds. The odds are that chicken and dressing will appear on tables not only at Thanksgiving, but we find it most special for Sunday dinners.

I love Sundays when we can fill the house with the comforting aroma of a roaster in the crockpot. This was a day when the darling and I traveled to Desoto to watch Noah play in a baseball tournament. We braved that Texas cold and wind for about four hours.

Practicing our selfies!

 It was convenient to just place some carrots, baby red potatoes, onions and a few celery stalks in with the chicken, juice a few lemons over the chicken and place them around the sides, sprinkle with rotisserie and Greek seasoning and simmer on low for eight hours.

The darling said.....

"What is this? Are we celebrating something?"

 

Me: "No...nothing special.

I just thought I would make something that is reminiscent of  the way

 Sunday dinner used to be.

I don't want life to be over and I did not make the average day,

 something we enjoy and are thankful for!"

 

It’s not stuffing….it’s dressing. Whether you prefer bread dressing or cornbread dressing, you owe it to yourself to make a delicious savory dressing that becomes a tradition in your home!

YELLOW CORNBREAD

1 cup self-rising cornmeal

½ cup self-rising flour

¾ cup buttermilk

2 eggs

2 Tablespoon vegetable oil

 SOUTHERN DRESSING

Cornbread, at least day old and dried

1 ½ cup onions, diced

2 cups of celery, diced (about 3 stalks)

1 cup of green bell peppers diced (about 1 medium green bell pepper. You could also add in some red bell pepper as well if you’d like)

3 pieces of dried bread

2 eggs, hard boiled

2 eggs, beaten

3-4 cups of chicken or turkey broth, hot

1 can Cream of Chicken Soup

Seasoning (poultry seasonings, sage, black pepper, parsley)

 

Preheat the oven to 350 degrees F.

In a bowl, stir together the cornmeal & flour.

Add in the buttermilk, eggs & oil. Stir until combined.

Pour into a greased, shallow baking dish (9” X 9”) or iron skillet. Bake for about 20-25 minutes or until set. Let cool.

When your cornbread has cooled, break it up in a large bowl, along with the dried bread. I prepare this 1-3 days ahead and allow to dry in a large bowl.

 

Sauté onions, celery and green bell peppers in a little bit of butter until tender.

Add the sautéed vegetables into the cornbread/bread mixture. Mix ingredients well.

Add in some spices. I usually start with a teaspoon of each and then add more after I put the broth in if it needs it. Mix it up well.

Next add in the broth a little at a time. Add in just enough to make it thick & kind of soupy Add in the cream of chicken soup. Finally gently stir in the 2 hard-boiled eggs, chopped. The taste should be to your preference.

When you are content with the taste, go ahead and stir in the eggs.

Pour into a buttered 9 X 13 casserole pan.

Bake for 45-60 minutes.

 

Elizabeth's Ranch!

One fine November day, while visiting "the boys" in Texas, we took a trip out to Miss Elizabeth's ranch. I was able to breathe in that Texas ranch air, play with the horses and sit a spell on the porch, just taking in all the quietness of the country and the scenery of the ranch. Miss Elizabeth has a beautiful Texas style ranch home that sits on several acres outside of Weatherford, Texas. You feel instantly at home when entering her front door. Family pictures surround you in every room and her kitchen is full of pottery, yellow ware bowls and worn out cookbooks. There is a huge antique dining table that belonged to Elizabeth's parents, right off of the kitchen. As we sat down to enjoy an evening meal, Elizabeth invited us to kick our shoes off  and share a glass of sweet tea as we watched the sunset! This chili cornbread reminds me of Texas and walking through the front door at Elizabeth's ranch! 

A Maine House Mosaic

Chili Cheese Cornbread

1/2 lb. chorizo sausage

2 cups flour

1 1/2 cups yellow cornmeal

1/3 cup sugar

2 T. baking powder

2 large eggs

1 cup milk

1/2 cup vegetable oil

1/2 cup sour cream

6 ounces sharp cheddar cheese, shredded

1 (4 oz.) can mild green chilies. drained and chopped

Preheat oven to 375 degrees F. Estelle's uses Miss Helen's black iron skillet, however, if you do not own a black iron skillet, use a 9x2 inch baking pan and spray it with cooking spray. Remove casing from choriozo and coarsely chop. Add chorizo to a frying pan and saute' until browned, about 5-7 minutes. Remove chorizo from pan and place on paper towels to blot any excess grease. Place flour, cornmeal, sugar, baking powder and salt in a bowl and set aside. In a separate bowl, whisk eggs, milk, vegetable oil and sour cream until smooth. Whisk egg ingredients into dry ingredients until well combined. Stir in chorizo, cheese and green chilies. Place batter in prepared pan and bake 35-40 minutes. Top should be golden brown. Serve warm with lots of butter!

"If my granpaw didn't git cornbread once a day, he said he couldn't live.

 I'd bake him a cake at night, he'd eat half of it hot.

Then he'd git up in the night and eat what was left,

crumbled up in milk."

"Really?"

"Stayed a string bean all his life, too.

 He said preachin' the word of God kept the fat wore off!"

"It has never served me in that particular way, I regret to say!"

Excerpt from At Home in Mitford