The 3 steps that go into making this fabulous cornbread are quick and easy. In 30 minutes, this goes from stove to table. Here's how to do it:
Step 1: Blackening Seasoning
Ingredients
1 tablespoon paprika
4 teaspoons dried parsley
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons salt
1 1/2 teaspoons black pepper
1 teaspoon cayenne pepper, or to taste
1 teaspoon dried oregano
3/4 teaspoon ground cumin
Directions
1. In a small jar with a lid, combine the paprika, onion powder, garlic powder, salt, pepper, cayenne pepper, oregano, and cumin. Seal securely and shake vigorously to blend. Store in a cool dry place. Shake jar before each use.
Step 2: Sauté onions and peppers
Ingredients
1/4 red onion, thinly julienned
1/2 jalapeño, seeded and thinly julienned
1/4 green pepper, seeded and thinly julienned
Top of a red pepper, seeded and stem removed, sliced into bulbs
Olive oil
Salt and pepper
Directions
1. Preheat skillet over medium heat with 2 tbsp olive oil. Add cut peppers and onions to pan and sauté until crisp-tender, about 5 minutes. Remove from heat.
Step 3: prepare cornbread for the oven.
Ingredients
1 6 oz box jiffy cornbread mix
1/3 cup milk
1 egg
3 tbsp blackening Seasoning mix (see above for recipe)
Sautéed peppers and onions
Directions
1. Preheat oven to 400°F. Oil the inside of a 10" cast iron skillet thoroughly.
2. Mix cornbread with egg, milk, and seasoning. Pour into cast iron skillet, making sure it evenly coats the bottom of the pan. Top in any design you'd like with the peppers and onions.
3. Bake for 15-17 minutes or until edges begin to brown and a toothpick inserted near the center comes out clean. Serve warm. Tastes great with butter!
And that's it! Take pictures to show off your pepper designs and post them on my Facebook page @
Brandee's Basics.
Thanks for stopping by!
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