Kitchen Corner-Try It

Skillet Chile Cheese Cornbread Baking partners challenge for this month is corn bread. When Swathi asked me to make and share this recipe, I thought it is a wonderful idea as it can be part of Thanksgiving menu . This is a southern style skillet cheese corn bread with a spicy kick and flavor of  jalapenos. It turned out moist and flavorful. The recipe is adapted fromWeight Watchers Light and Easy Cookbook ,Oxmoor house,1997 and from 1001 Great Recipes from around the World , Culinary Arts Institute, New York, 1981. Ingredients Yellow Cornmeal- 1 1/2 cup All purpose flour- 1 cup Baking powder- 2 tsp Salt- 1/4 tsp Brown sugar- 2-3 tbs Egg-2 Vegetable oil-1/4 cup Carrot shredded- 1/3 cup (optional) Green chilly  or Jalapenos- 3 ounce (or according to spice tolerance) Corn - 1/2 cup ( or cream style corn 1/2 can) Butter milk- 1 cup Milk- 1/2 cup Shredded mild Cheddar cheese- 1 cup Mix cornmeal, flour, baking powder, salt and sugar and set aside. Pre heat ...

Cornmeal Scallion pancakes Cornmeal pancakes are crispy and savory pancakes and can be served with sour cream or with maple syrup.This recipe is inspired from Williams Sonoma book  Essentials of Breakfast and Brunch . This is a quick and healthy breakfast recipe. You can add fresh corn kernels to get an interesting sweet crunch.Give this recipe a try,you will surely love it. Ingredients White or yellow corn meal-1 1/2 cups Egg-2 Baking powder-3/4 tsp Sugar- 1 1/2 tsp Salt-1/4 tsp Tomato- 1 medium Water- 1 1/2 cup of boiling water Spring onions- 3/4 cup Butter milk- 1/2 cup Freshly ground pepper  Butter- 2-3 tbs In a large bowl, whisk together the cornmeal,salt and sugar. Slowly and carefully stir in boiling water,whisk until smooth and quite stiff. Let the batter stand for10 minutes .Make sure it is completely cooled down and then add chopped onions,butter milk,baking powder, eggs, chopped tomatoes and seasoning. Place a griddle pan and heat till me...