food I need to buy the ingredients for Amecian food
- Thread starter The Hott Dude
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Cornbread. You can do from scratch or cheat. Cheat is just as good, sometimes better. What is cheating? If they have it, get Jiffy corn muffin mix - here's a link so you can see what the package looks like here. Get the other ingredients listed on the package - egg and milk - and also get about 1 cup of cheddar or colby or similar cheese and a small can (like 8 oz) of creamed corn. You are going to also want hot peppers of some kind - fresh, canned, or powdered are fine. Shred the cheese and chop the peppers (if using whole.) In a bowl, put the cornbread mix and all the dry ingredients, and mix them together. Add the milk and egg and stir to combine. Add the creamed corn and stir. Lastly, add the cheese and, if using chiles from a can or fresh, add them now. Stir everything together well, but don't overdo it. After that, follow the package directions for cooking, except you're going to need to cook a little longer, so wait until the tops are golden.
Can't find Jiffy? Here's a recipe that's from scratch that I have made often and is very good:
1 cup flour
1 cup cornmeal
3 tablespoons sugar
4 teaspoons baking powder (NOT baking soda)
1 teaspoon salt
1 cup milk
1/4 cup oil
1 egg, slightly beaten
1 can (11 oz) Mexican-style corn (or just corn), well-drained
1 4-oz can green chiles
2 teaspoons finely chopped hot peppers
Preheat oven to 400F. Grease a mini loaf pan*** or spray it with no-stick cooking spray. Combine the dry ingredients in a bowl. Combine the wet ingredients in another bowl, then pour them into the dry ingredients and mix together. Pour the batter into the loaf pan and bake 15 minutes or until the tops are golden. Makes 6 mini loaves.
*** I don't have a mini loaf pan, but that's what the recipe calls for. Instead, I make muffins. Again, just watch for doneness. Note also that I often substitute a small can (about 8 oz) of creamed corn (or about half a 15-oz can if larger) for the Mexican-style corn and also add shredded cheese, just like I do when I use the Jiffy mix.
The only real difference between the "cheat" version and the from-scratch version is that the Jiffy mix has the dry ingredients already mixed together. It's just a tiny bit faster during the work week to use the Jiffy mix, so that's most often what I do.
Can't find Jiffy? Here's a recipe that's from scratch that I have made often and is very good:
1 cup flour
1 cup cornmeal
3 tablespoons sugar
4 teaspoons baking powder (NOT baking soda)
1 teaspoon salt
1 cup milk
1/4 cup oil
1 egg, slightly beaten
1 can (11 oz) Mexican-style corn (or just corn), well-drained
1 4-oz can green chiles
2 teaspoons finely chopped hot peppers
Preheat oven to 400F. Grease a mini loaf pan*** or spray it with no-stick cooking spray. Combine the dry ingredients in a bowl. Combine the wet ingredients in another bowl, then pour them into the dry ingredients and mix together. Pour the batter into the loaf pan and bake 15 minutes or until the tops are golden. Makes 6 mini loaves.
*** I don't have a mini loaf pan, but that's what the recipe calls for. Instead, I make muffins. Again, just watch for doneness. Note also that I often substitute a small can (about 8 oz) of creamed corn (or about half a 15-oz can if larger) for the Mexican-style corn and also add shredded cheese, just like I do when I use the Jiffy mix.
The only real difference between the "cheat" version and the from-scratch version is that the Jiffy mix has the dry ingredients already mixed together. It's just a tiny bit faster during the work week to use the Jiffy mix, so that's most often what I do.
The Hott Dude
New Registrant
I will follow this smoothly. That is what was needed.
I like with cinnamon butter on top, when comes out of the oven. To get soft but not liquid. And eat with sharp foods like cheese and piquant sauces. Thanks!
I like with cinnamon butter on top, when comes out of the oven. To get soft but not liquid. And eat with sharp foods like cheese and piquant sauces. Thanks!
Corn on the cob is just too easy. I grill it most of the time, and leave the husk on until after it's cooked. Just turn it 1/4 turns so the kernels cook all the way around. How long to cook it depends upon how hot your grill or oven is. I often throw it in the oven along with something else, so the "something else" often determines the temperature. Usually that's around 350 to 400F. (And here's a link to a conversion website if you're using metric instead.) I'd say generally I turn the corn every 5 minutes.
The Hott Dude
New Registrant
Yes I will experience grilling, and not boil. I will replicate a spice blend and butter, so to make it like we spice other vegetable, but rarely we see corn on the cobb whole but sometime.
The Hot Pepper said:
Did you know that Cincinnati is the 3rd most commonly misspelled city in the US?
I got it right the first time.
Interesting.
neat
The Hot Pepper said:
I had no idea! I should have never posted that as 'fact'. I learned about it from the TV and that Big & Rich song, 'Comin' to your City'. I know it's a regional thing but I had no idea there was a fast food joint called Skyline Chili. Who knew? Not me. lol
Sorry for the mistake. #noSCgate
"Well we flew through Cincinnati
And we all got really happy
Grabbed a bowl of that sky line chili along the way
Then we rolled on into Kansas
Scared the hell our of Marilyn Manson
And the party started happenin'
Hey hey hey"
https://www.youtube.com/watch?v=cvoMxsqcLAc
No prob at all Scove, you get your facts from country songs, Jay gets his news news from Ice-T.
