Side Dish ‘n': Cajun Corn Spoon Bread

I made this very nummy spoon bread for a Labor Day BBQ I went to this past weekend. Thank you to my friend Paulette for introducing this recipe to me!!!

Corn Cajun Spoon Bread

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4 oz of Jiffy cornbread mix
4 oz of Cajun cornbread mix (I get mine at Aldi)
1 teaspoon of kosher salt
1/4 cup of granulated sugar
1 (15 ounce) can of sweet corn
1 (15 ounce) can of cream corn
1 cup of sour cream
1/4 cup of milk
1/2 cup (1 stick) of unsalted butter, melted
2 large eggs, beaten
1/2 cup of shredded mild cheddar, Monterey jack, or your favorite cheese

Prep Ahead – Preheat oven to 350 degrees F. Butter or spray a 2-1/2 quart casserole dish; set aside.

Combine the cornbread mix, salt, pepper, and sugar in a mixing bowl. Add the frozen corn and remaining ingredients and mix well. Pour into prepared casserole dish, and bake uncovered at 350 degrees F for 1-1/2 hours or until golden brown and a knife inserted into the center comes out clean. Cool and freeze.

Serve Day - Thaw. Reheat in oven till hot on 350F.

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Budget Friendly: Lunch Time Burritos

Lunch Time Burritos

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1 cup uncooked brown rice
1 tsp cumin
4 cups water
Salt to taste
1 package Southwest seasoning, 4 oz
Pepper to taste
4 can (15 oz) black beans
1 tsp garlic powder
2 can (15.5 oz) Pinto beans
1 tsp oregano
1 can (10 oz) whole kernel corn
1 sweet onion, chopped
1 jar (10 oz) Salsa
1 cup cheddar cheese, shredded
16 ten-inch flour tortillas
1 cup Monterey jack cheese, shredded

Prep Day: Combine rice, southwest seasoning and water in a saucepan, and bring to a boil. Reduce heat to low. Cover and simmer for 35 to 40 minutes or until rice is tender. Remove from heat and cool.

Place black beans and pinto beans into a colander or strainer; rinse. Add corn, onion, spices and salsa, and toss to mix. Transfer to a large bowl, and mix in rice and cheese.

Divide the mixture evenly among the tortillas, and roll up.

Freeze wraps in single layer on lightly greased cookie sheet. When fully frozen, wrap individually in foil or plastic wrap. Place wraps in large zip-top freezer bags; freeze.

Serve Day: Unwrap wraps from foil or plastic wrap. To heat using microwave, wrap in a paper towel. Cook in microwave until heated through, approximately 2 minutes at 70% power.

To heat in oven, thaw wrap. Remove plastic wrap if used in freezing and wrap in tin foil. Bake at 350F for ten minutes.