root2017-02-15 04:42:222017-11-29 19:03:35Jalapeno Cornbread
Preheat oven to 375°. In medium bowl, sift together cornmeal, flour, sugar, baking powder, chili powder and salt. In separate medium bowl, whisk together eggs, milk, melted butter and corn syrup.
With rubber spatula, fold egg mixture into cornmeal mixture; mix until just combined. Fold in jalapeño peppers.
Spray 8x8-inch baking dish with nonstick baking spray. Pour mixture into prepared dish. Bake 22 to 25 minutes or until top is lightly browned and toothpick inserted into center comes out clean. Let cool and cut into squares. Refrigerate leftovers in an airtight container.
root2017-02-15 04:41:542017-02-15 04:41:54Oven-Fried Honey-Dijon Chicken
Preheat oven to 425°. Spray rimmed baking pan with nonstick cooking spray.
In large zip-top plastic bag, combine cornmeal, flour, Old Bay seasoning, basil, oregano and salt. Seal bag and shake until well combined. In medium bowl, whisk together onion, Dijon mustard, honey and lemon juice.
Dip 2 chicken breasts into mustard-honey mixture to coat, then place in bag with cornmeal mixture. Seal bag, pressing out excess air. Shake bag to evenly coat chicken; transfer chicken to prepared pan. Repeat with remaining chicken, mustard-honey mixture
Bake chicken 20 to 25 minutes or until internal temperature reaches 165°.