Cornbread Recipe

Deliciousness! I make mine in my iron skillet. One heats in oven with a little oil as it preheats, then I pour the one from the stovetop into the one warmed from the oven. Makes a nice, crispy bottom…or top since you turn it out. Either way, there’s crispiness! Add butter and sigh.


Prep15 minCook40 minTotal55 min

Serving: 9


  • 12 cup butter
  • 23 cup white sugar
  • eggs
  • 1 cup buttermilk
  • 12 teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 12 teaspoon salt


Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.

Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.

Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Nutritional Information
Amount Per Serving (9 Servings)

Calories: 284 • Protein: 4.8g • Sugar: 16.6g • Carbohydrate: 39.1g • Fat: 12.2g • Cholesterol: 67mg • Sodium: 333mg • Fiber: 1gr


Chili Recipe (Stovetop or Crock Pot)

Here’s the recipe for last night’s chili. Yum! Will be even better tonight as leftovers…in my opinion. 🙂

  • 12 pounds ground beef browned and drained
  • 2 (15 oz) cans red kidney beans undrained (use hot chili beans if you like it spicy; I do not)
  • 1 (28 oz) can diced tomatoes undrained
  • 1 small onion finely chopped
  • green pepper chopped (I omit because hubby doesn’t like green peppers)
  • 3 cloves minced garlic
  • 3 tablespoons chili powder
  • 2 tablespoons sugar
  • 1 teaspoon cayenne pepper (more if you want some kick; I do not)
  • 3 tablespoons wine vinegar
  • 1 teaspoon ground cumin


In slow cooker or large stockpot, mix together all ingredients. Cover and cook on low in slow cooker 5-6 hours. In stockpot, cover and simmer for about 1 hour, stirring frequently.

Serve topped with shredded cheese and sour cream, if desired.

Dinner is served!

Creamy Chicken & Wild Rice Soup

Dinner is served: Creamy Chicken and Wild Rice Soup
1⁄2 cup wild rice

4 tablespoons butter

1 medium onion diced

1 cup celery chopped (optional)

3 tablespoons self-rising flour

salt and pepper to taste

1 10 oz can chicken broth

2 cups milk

2 cups cooked chicken, diced
Prepare wild rice according to directions on package.

Melt butter in large pot over medium heat. Add onion (and celery) and saute for 8-10 minutes.

Stir in flour, salt and pepper. Add chicken broth and milk, stirring until thickened.

Add cooked rice and chicken; simmer 10 minutes. 


Slow Cookin’ Monday: Herbed French Dip Sandwiches (+ recipe!)

What’s in my Crock Pot for dinner tonight? Herbed French dip sandwiches. Here’s the recipe:


  • 4 pounds lean beef roast
  • 12 cup soy sauce
  • 1 32 carton low-sodium beef broth
  • 4 whole peppercorns
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • bay leaf


Remove and discard all visible fat from roast and place in slow cooker. Combine all other ingredients and pour over roast. Add water to almost cover roast. Cover and cook on low heat for 8-10 hours or until meat is very tender. (I usually sprinkle the roast with some meat tenderizer.)

Remove bay leaf. Remove meat and shred. Serve on fresh hoagie rolls or French bread with sliced cheese (Havarti or Swiss are our favorites.). Use cooking juices as “au jus” for dipping, if desired.

Yields 12 servings.