Stupid question (yes, there are stupid questions), does it
freeze well? It goes bad so fast, and I bought too much.

What can I say, I like Whole Foods cornbread.

nancy

Nancy Young wrote:
> Stupid question (yes, there are stupid questions), does it
> freeze well? It goes bad so fast, and I bought too much.
>
> What can I say, I like Whole Foods cornbread.
>
> nancy

I've frozen my own. I cut the pan into squares and put them all in a
zipper bag. When I want a piece I take a square out and nuke it for a
minute.
The DH doesn't like cornbread - but I gotta have cornbread with chili.

-Tracy

The Cook wrote:
> On Tue, 21 Oct 2008 09:26:58 -0400, "Nancy Young"
> > wrote:
>
>> Stupid question (yes, there are stupid questions), does it
>> freeze well? It goes bad so fast, and I bought too much.
>>
>> What can I say, I like Whole Foods cornbread.

> It freezes just fine. Wrap it well and make sure you don't lose it in
> the freezer.

(laugh) You know me too well.

nancy

Tracy wrote:
> Nancy Young wrote:
>> Stupid question (yes, there are stupid questions), does it
>> freeze well? It goes bad so fast, and I bought too much.

> I've frozen my own. I cut the pan into squares and put them all in a
> zipper bag. When I want a piece I take a square out and nuke it for a
> minute.
> The DH doesn't like cornbread - but I gotta have cornbread with chili.

You know, I never caught onto that combination, but next time
I make chili, I'll make cornbread. Thanks.

nancy

Nancy Young wrote:
> Stupid question (yes, there are stupid questions), does it
> freeze well? It goes bad so fast, and I bought too much.
>
> What can I say, I like Whole Foods cornbread.
>
> nancy

I do freeze my homemade cornbread. My daughter and I like it with
chili, and it is convenient to have some that has already been made.

--
Jean B.

Nancy Young wrote:
> Tracy wrote:
>> Nancy Young wrote:
>>> Stupid question (yes, there are stupid questions), does it
>>> freeze well? It goes bad so fast, and I bought too much.
>
>> I've frozen my own. I cut the pan into squares and put them all in a
>> zipper bag. When I want a piece I take a square out and nuke it for a
>> minute.
>> The DH doesn't like cornbread - but I gotta have cornbread with chili.
>
> You know, I never caught onto that combination, but next time
> I make chili, I'll make cornbread. Thanks.
>
> nancy

My daughter is pretty rigid about what goes with what foodwise.
So, a meal of chili demands cornbread. Come to think of it, now
that it is cooling down, and some warmth would be nice in the
house, I can make chili! And other things.

--
Jean B.

Jean B. wrote:
> Nancy Young wrote:

>> You know, I never caught onto that combination, but next time
>> I make chili, I'll make cornbread. Thanks.

> My daughter is pretty rigid about what goes with what foodwise.
> So, a meal of chili demands cornbread. Come to think of it, now
> that it is cooling down, and some warmth would be nice in the
> house, I can make chili! And other things.

I hear ya! Just a couple of weeks ago, I had the A/C on,
this morning it was in the 30s. Perfect weather for cooking.
I'm gearing up to make minestrone on Saturday for the
cook-in or I'd make chili today.

I have a personal limit of 1 bean concoction a week. (laugh)
(sorry, my chili contains beans, though I am committed to
making Texas chili this year)

nancy

On Tue, 21 Oct 2008 09:26:58 -0400, "Nancy Young"
> wrote:

>Stupid question (yes, there are stupid questions), does it
>freeze well? It goes bad so fast, and I bought too much.
>
>What can I say, I like Whole Foods cornbread.
>
>nancy

It freezes just fine. Wrap it well and make sure you don't lose it in
the freezer.

"Nancy Young" > wrote in news:3XkLk.85204$xU3.58470
@newsfe19.ams2:

> You know, I never caught onto that combination, but next time
> I make chili, I'll make cornbread. Thanks.
>
> nancy
>
>

@@@@@ Now You're Cooking! Export Format

Alan's Green Chile Corn bread

alan, quick breads/biscuts, tested

-----wet stuff-----
1/2 cup sour cream
1 (4 oz.)can green chiles
2 chipotle chiles in adobo sauce; minced optional
4 strips bacon; cooked & crumbled optional
1 cup shredded cheddar cheese
1 (14 oz) can creamed corn
3 eggs
3 tbsp. vegetable oil
----dry stuff----
1-1/2 cup cornmeal
3/4 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
2 tbsp Sugar; more or less

preheat oven to 400F

Combine wet stuff in a bowl...mix well.
Combine dry stuff in another bowl... mix well.


Add the 2 mixtures together and stir well and immediately pour it into a
Pam Sprayed 9'X9' pyrex pan.

The Idea is to to get it into the preheated oven soonest.

Bake at 400 F. for 40 min or so. Cool in pan for 10 min., then transfer to
wire rack to cool completely.




good with the green chiles, creamed corn, ,bacon and cheese


** Exported from Now You're Cooking! v5.84 **



--

The beet goes on -Alan

hahabogus wrote:
> "Nancy Young" > wrote in
> news:3XkLk.85204$xU3.58470 @newsfe19.ams2:
>
>> You know, I never caught onto that combination, but next time
>> I make chili, I'll make cornbread. Thanks.

> @@@@@ Now You're Cooking! Export Format
>
> Alan's Green Chile Corn bread
>
> alan, quick breads/biscuts, tested
>
> -----wet stuff-----
> 1/2 cup sour cream
> 1 (4 oz.)can green chiles
> 2 chipotle chiles in adobo sauce; minced optional
> 4 strips bacon; cooked & crumbled optional
> 1 cup shredded cheddar cheese
> 1 (14 oz) can creamed corn
> 3 eggs
> 3 tbsp. vegetable oil
> ----dry stuff----
> 1-1/2 cup cornmeal
> 3/4 tsp. baking powder
> 3/4 tsp. baking soda
> 1/2 tsp. salt
> 2 tbsp Sugar; more or less
>
> preheat oven to 400F
>
> Combine wet stuff in a bowl...mix well.
> Combine dry stuff in another bowl... mix well.
>
>
> Add the 2 mixtures together and stir well and immediately pour it
> into a Pam Sprayed 9'X9' pyrex pan.
>
> The Idea is to to get it into the preheated oven soonest.
>
> Bake at 400 F. for 40 min or so. Cool in pan for 10 min., then
> transfer to wire rack to cool completely.

Thanks, ha! That sounds great, and I even have most of the
ingredients.

nancy ( putting chipotle chiles in adobo sauce and creamed corn
on the shopping list)

On Tue, 21 Oct 2008 09:36:08 -0400, "Nancy Young"
> wrote:

>The Cook wrote:
>> On Tue, 21 Oct 2008 09:26:58 -0400, "Nancy Young"
>> > wrote:
>>
>>> Stupid question (yes, there are stupid questions), does it
>>> freeze well? It goes bad so fast, and I bought too much.
>>>
>>> What can I say, I like Whole Foods cornbread.
>
>> It freezes just fine. Wrap it well and make sure you don't lose it in
>> the freezer.
>
>(laugh) You know me too well.
>
>nancy

I know me too well. I can lose it in the refrigerator or freezer.

On Tue, 21 Oct 2008 09:26:58 -0400, "Nancy Young"
> wrote:

>Stupid question (yes, there are stupid questions), does it
>freeze well? It goes bad so fast, and I bought too much.
>
>What can I say, I like Whole Foods cornbread.
>
>nancy

Yes, like all cakes, it freezes perfectly well.

In article >,
"Nancy Young" > wrote:

> Tracy wrote:
> > Nancy Young wrote:
> >> Stupid question (yes, there are stupid questions), does it
> >> freeze well? It goes bad so fast, and I bought too much.
>
> > I've frozen my own. I cut the pan into squares and put them all in a
> > zipper bag. When I want a piece I take a square out and nuke it for a
> > minute.
> > The DH doesn't like cornbread - but I gotta have cornbread with chili.
>
> You know, I never caught onto that combination, but next time
> I make chili, I'll make cornbread. Thanks.
>
> nancy

Yum. Cornbread and chili is an inseparable combo imho. :-d
--
Peace! Om

"He who has the gold makes the rules"
--Om

"He who has the guns can get the gold."
-- Steve Rothstein

"Nancy Young" > wrote in news:K4mLk.54499$dN6.28398
@newsfe18.ams2:

> Thanks, ha! That sounds great, and I even have most of the
> ingredients.
>
> nancy ( putting chipotle chiles in adobo sauce and creamed corn
> on the shopping list)
>
>

The chipotles are optional and really add ZING...the creamed corn is a
must and so is the green chiles. Turns out very tasty. Try one
chipotle if you aren't sure about your heat tollerence level. Two works
for me but the guy beside me at work insisted he liked hot and 2 chipotles
were too much for him. You get maybe 6 to 8 chipotles in a can in the
adobe sauce. So you'll have some left over for use in your chilli or maybe
a pork roast chipotle & peach glaze... as soon it won't be BBQ season.
Melba posted a very adapitable I believe cherry and chipotle glaze I
turned into a peach or appricot version.

I eat the cornbread...buttered as a side for smoked pork butt. Jill would
probably cut the sugar back to 1 tbsp


@@@@@ Now You're Cooking! Export Format

Al's Peach Chipotle Glaze

alan, alan1, BBQ, Condiment, tested

1.5 cup peach jam (approx)
2 - 3 chipotle in adobo sauce (from a can; finely minced.)
1/4 tsp nutmeg
1/2 tsp mustard powder
1/4 tsp ground ginger
1/2 tsp granulated garlic
1/2 tsp onion powder
1 - 1.5 tbsps apple cider vinegar
1 zest of 1 lime
1 juice of 1 lime
1/2 tsp crushed red chile flakes (approx)

In a smallish pot over med-low heat dump everything in and infrequently
stir to help it melt. When it just comes to a simmer (small bubbles around
the edges) remove from heat & cool then bottle. Simmer it longer to get it
thicker if desired.

Good on pork, great on boneless skinless chicken breasts. Brush it on late
in the grilling to prevent it from burning.

A great idea...use differing jams...


** Exported from Now You're Cooking! v5.84 **



--

The beet goes on -Alan

hahabogus wrote:
> "Nancy Young" > wrote

>> Thanks, ha! That sounds great, and I even have most of the
>> ingredients.
>>
>> nancy ( putting chipotle chiles in adobo sauce and creamed corn
>> on the shopping list)

> The chipotles are optional and really add ZING...the creamed corn is a
> must and so is the green chiles. Turns out very tasty. Try one
> chipotle if you aren't sure about your heat tollerence level.

I will, thanks for the advice.

> Two
> works for me but the guy beside me at work insisted he liked hot and
> 2 chipotles were too much for him.

I was never much for hot food, but I have come a long way.
Everyone is different. I once had lunch at a Mexican place
with a guy who ordered hot wings. He almost fell over, they
were so hot! Carefully, I tried one. Mild as could be.

> I eat the cornbread...buttered as a side for smoked pork butt. Jill
> would probably cut the sugar back to 1 tbsp

Works for me.

nancy

Nancy Young wrote:

> Tracy wrote:
> > Nancy Young wrote:
> >> Stupid question (yes, there are stupid questions), does it
> >> freeze well? It goes bad so fast, and I bought too much.
>
> > I've frozen my own. I cut the pan into squares and put them all in a
> > zipper bag. When I want a piece I take a square out and nuke it for a
> > minute.
> > The DH doesn't like cornbread - but I gotta have cornbread with chili.
>
> You know, I never caught onto that combination, but next time
> I make chili, I'll make cornbread. Thanks.


Cornbread is GREAT with chili and other hearty cool weather soups 'n stews,
Nancy...

I like to make corn muffins and freeze 'em in Ziplocs. When you need a
couple just take them out and use. Normally I just use Jiffy or some othe
mix if I have it, but you can make yer own dry mix very easily from scratch,
too. I like to add grated cheddar cheese, some chopped green chilies or
japs, kernel corn (creamed corn is good), onion, curry powder, etc. to the
mix...dont forget to brush the tops with butter whilst they are still warm.

:-)

I've mentioned that for summer cookouts I always make corn muffins, people
snap them right up...

OH, they are great with baked beans, too...


--
Best
Greg

Nancy Young wrote:
> Jean B. wrote:
>> Nancy Young wrote:
>
>>> You know, I never caught onto that combination, but next time
>>> I make chili, I'll make cornbread. Thanks.
>
>> My daughter is pretty rigid about what goes with what foodwise.
>> So, a meal of chili demands cornbread. Come to think of it, now
>> that it is cooling down, and some warmth would be nice in the
>> house, I can make chili! And other things.
>
> I hear ya! Just a couple of weeks ago, I had the A/C on,
> this morning it was in the 30s. Perfect weather for cooking.
> I'm gearing up to make minestrone on Saturday for the cook-in or I'd
> make chili today.
> I have a personal limit of 1 bean concoction a week. (laugh)
> (sorry, my chili contains beans, though I am committed to making Texas
> chili this year)
> nancy

I LOVE beans in chili. I have made the version with no beans,
hunks of meat, etc., but to me that is a whole 'nuther dish.
Maybe Texans (et al.) could regard this type in the same way?

I do find it interesting that the very old Texas cookbooks had
beans in a majority of chili recipes.

--
Jean B.

On Oct 21, 11:37 am, "Nancy Young" > wrote:
> [snip]
> I was never much for hot food, but I have come a long way.
> [snip]

Jumping in here just to express a preference. I like to use corn
bread as an offset or contrast to whatever I'm eating. If it's a
spicy, multi-flavored chili, I want the cornbread to be plain and firm
and mild -- no spices, no peppers, no cheeses. I want to use it to
calm down my mouth between bites of the chili. But if I'm eating
plain pinto beans not gussied up with tomatoes and peppers and chiles,
then the cornbread can be one of the adventurous kinds.

By the way, if you make the recipe with chipotles in adobo you will
have most of the can left over. One use for them is a shrimp dish --
basically just sauteed and a couple of the peppers added with some of
the sauce, a bit of onion and a couple small tomatoes. Delicious with
rice. It's in Mark Bittman's "Best Recipes in the World." I'll post
it if you want. -aem

aem wrote:
> On Oct 21, 11:37 am, "Nancy Young" > wrote:
>> [snip]
>> I was never much for hot food, but I have come a long way.
>> [snip]
>
> Jumping in here just to express a preference. I like to use corn
> bread as an offset or contrast to whatever I'm eating. If it's a
> spicy, multi-flavored chili, I want the cornbread to be plain and firm
> and mild -- no spices, no peppers, no cheeses. I want to use it to
> calm down my mouth between bites of the chili. But if I'm eating
> plain pinto beans not gussied up with tomatoes and peppers and chiles,
> then the cornbread can be one of the adventurous kinds.

I agree. Things that have too many similarities tend to cancel each
other.

> By the way, if you make the recipe with chipotles in adobo you will
> have most of the can left over. One use for them is a shrimp dish --
> basically just sauteed and a couple of the peppers added with some of
> the sauce, a bit of onion and a couple small tomatoes. Delicious with
> rice. It's in Mark Bittman's "Best Recipes in the World." I'll post
> it if you want.

If you get a chance, I would like that. I like shrimp fra diavolo (however
one chooses to spell that) and this sounds like a nice change from
that. Thanks.

nancy

On Tue, 21 Oct 2008 09:38:03 -0400, "Nancy Young"
> wrote:

>Tracy wrote:
>> Nancy Young wrote:
>>> Stupid question (yes, there are stupid questions), does it
>>> freeze well? It goes bad so fast, and I bought too much.
>
>> I've frozen my own. I cut the pan into squares and put them all in a
>> zipper bag. When I want a piece I take a square out and nuke it for a
>> minute.
>> The DH doesn't like cornbread - but I gotta have cornbread with chili.
>
>You know, I never caught onto that combination, but next time
>I make chili, I'll make cornbread. Thanks.

The combination may be a regional thing too. I'd never even heard of
it until I was in my 30's and had dinner with a friend at her parents
home. I commented I would never have thought of the combination.
They told me that was because I was a northerner. <shrug> The meal
was rather unremarkable. This was before I had taken an interest in
cooking.

Now that I cook I've tried the combination several times using various
cornbread recipes and I still don't understand the mix. I do love
cornbread but I grew up with it as breakfast food and was always
served with something sweet like butter and syrup. Maybe i just can't
get past my upbringing. I dunno.

Recently I've been making the Chi-Chi's spoonbread clone recipe and
very much prefer that with chili Mexican dishes.

Lou

On Oct 21, 7:17*pm, "Nancy Young" > wrote:
> aem wrote:
> > [[snip]
> I agree. *Things that have too many similarities tend to cancel each
> other.
>
> > ....a shrimp dish --
> > ....*It's in Mark Bittman's "Best Recipes in the World." *I'll post
> > it if you want. *
>
> If you get a chance, I would like that. [snip]

1. Toss 1.5 to 2 lbs. shrimp in 1/4 cup fresh lime juice, set aside.
2. Process or blend: 4 garlic cloves, 2 small tomatoes, chipotle
chiles in adobo to taste. (the recipe says "a can of" but notes that
even one will be hot. I use 2 for a pound of shrimp but we're fairly
wimpy.)
3. In a large pan over medium-high heat cook 1 small chopped onion in
oil until soft. Stir in the processed sauce and cook about 5 minutes,
stirring constantly. It will thicken and darken. Add the shrimp,
with its marinade, a cook, still stirring, until done, about 4
minutes. At the end, stir in a teaspoon of dried Mexican oregano, s&p
to taste, garnish with parsley or cilantro. Serve with lots of
rice. -aem

aem wrote:

> 1. Toss 1.5 to 2 lbs. shrimp in 1/4 cup fresh lime juice, set aside.
> 2. Process or blend: 4 garlic cloves, 2 small tomatoes, chipotle
> chiles in adobo to taste. (the recipe says "a can of" but notes that
> even one will be hot. I use 2 for a pound of shrimp but we're fairly
> wimpy.)
> 3. In a large pan over medium-high heat cook 1 small chopped onion in
> oil until soft. Stir in the processed sauce and cook about 5 minutes,
> stirring constantly. It will thicken and darken. Add the shrimp,
> with its marinade, a cook, still stirring, until done, about 4
> minutes. At the end, stir in a teaspoon of dried Mexican oregano, s&p
> to taste, garnish with parsley or cilantro. Serve with lots of
> rice. -aem

Thanks! That sounds great.

nancy

The Cook wrote:
> On Tue, 21 Oct 2008 09:26:58 -0400, "Nancy Young"
> > wrote:
>
>> Stupid question (yes, there are stupid questions), does it
>> freeze well? It goes bad so fast, and I bought too much.

> It freezes just fine. Wrap it well and make sure you don't lose it in
> the freezer.

Guess what? I was moving things around in my freezer to make
room for some chicken wings, guess what fell out?

The cornbread I forgot all about.

nancy

aem wrote:
> On Oct 21, 7:17 pm, "Nancy Young" > wrote:
>> aem wrote:

>>> ....a shrimp dish --
>>> .... It's in Mark Bittman's "Best Recipes in the World." I'll post
>>> it if you want.
>>
>> If you get a chance, I would like that. [snip]
>
> 1. Toss 1.5 to 2 lbs. shrimp in 1/4 cup fresh lime juice, set aside.
> 2. Process or blend: 4 garlic cloves, 2 small tomatoes, chipotle
> chiles in adobo to taste. (the recipe says "a can of" but notes that
> even one will be hot. I use 2 for a pound of shrimp but we're fairly
> wimpy.)
> 3. In a large pan over medium-high heat cook 1 small chopped onion in
> oil until soft. Stir in the processed sauce and cook about 5 minutes,
> stirring constantly. It will thicken and darken. Add the shrimp,
> with its marinade, a cook, still stirring, until done, about 4
> minutes. At the end, stir in a teaspoon of dried Mexican oregano, s&p
> to taste, garnish with parsley or cilantro. Serve with lots of
> rice.

It's been a long time since you posted this recipe for me.
I never seemed to be able to have the ingredients for it
in the house all at the same time.

Made this last night for dinner. Yup, went a little overboard
with the chipotles, so it was *hot*, but it was delicious and
I wanted to thank you again for the recipe. Next time I
will be more respectful of the heat. Heh.

nancy

Nancy Young wrote:
> Stupid question (yes, there are stupid questions), does it
> freeze well? It goes bad so fast, and I bought too much.
>
> What can I say, I like Whole Foods cornbread.

And it only costs $4 for a round, while you could make it for about $.35

-sw

Sqwertz wrote:
> Nancy Young wrote:
>> Stupid question (yes, there are stupid questions), does it
>> freeze well? It goes bad so fast, and I bought too much.
>>
>> What can I say, I like Whole Foods cornbread.
>
> And it only costs $4 for a round, while you could make it for about
> $.35

I know.

nancy

On Thu, 19 Feb 2009 09:14:34 -0500, Nancy Young wrote:

> Sqwertz wrote:
>> Nancy Young wrote:
>>> Stupid question (yes, there are stupid questions), does it
>>> freeze well? It goes bad so fast, and I bought too much.
>>>
>>> What can I say, I like Whole Foods cornbread.
>>
>> And it only costs $4 for a round, while you could make it for about
>> $.35
>
> I know.
>
> nancy

i would also like to know if cornbread freezes well.

your pal,
blake

blake murphy wrote:

>>> Nancy Young wrote:
>>>> Stupid question (yes, there are stupid questions), does it
>>>> freeze well? It goes bad so fast, and I bought too much.
>
> i would also like to know if cornbread freezes well.

Not bad at all, it was a tad drier than when it was fresh.
Perfectly acceptable.

nancy

Nancy Young wrote:

> blake murphy wrote:
>
> >>> Nancy Young wrote:
> >>>> Stupid question (yes, there are stupid questions), does it
> >>>> freeze well? It goes bad so fast, and I bought too much.
> >
> > i would also like to know if cornbread freezes well.
>
> Not bad at all, it was a tad drier than when it was fresh.
> Perfectly acceptable.


Perfect for making cornbread dressing...

;-)


--
Best
Greg

It freezes just fine. Cut into about 2" squares, put into 1 gallon Zip Lock
bag and into the freezer. Later wrap pieces in a paper towel and nuke in
micro wave for about one minute, careful any more and it will dry out.
Monitor it here, micro waves vary. You want it just warm enough to eat. I
find on mine that one minute is good for one to four pieces, just warmed
through enough to melt butter. mmmmm---time to make up a "pone" of
cornbread.


--
gene
"Nancy Young" > wrote in message
...
> blake murphy wrote:
>
>>>> Nancy Young wrote:
>>>>> Stupid question (yes, there are stupid questions), does it
>>>>> freeze well? It goes bad so fast, and I bought too much.
>>
>> i would also like to know if cornbread freezes well.
>
> Not bad at all, it was a tad drier than when it was fresh. Perfectly
> acceptable.
>
> nancy

On Thu, 19 Feb 2009 11:05:09 -0800, Gene wrote:

> It freezes just fine. Cut into about 2" squares, put into 1 gallon Zip Lock
> bag and into the freezer. Later wrap pieces in a paper towel and nuke in
> micro wave for about one minute, careful any more and it will dry out.
> Monitor it here, micro waves vary. You want it just warm enough to eat. I
> find on mine that one minute is good for one to four pieces, just warmed
> through enough to melt butter. mmmmm---time to make up a "pone" of
> cornbread.

thanks, nancy and gene. maybe i'll try making some (though i might take
the coward's way out and use the jiffy mix the first time).

your pal,
blake

On Fri, 20 Feb 2009 19:17:54 GMT, blake murphy
> wrote:

>On Thu, 19 Feb 2009 11:05:09 -0800, Gene wrote:
>
>> It freezes just fine. Cut into about 2" squares, put into 1 gallon Zip Lock
>> bag and into the freezer. Later wrap pieces in a paper towel and nuke in
>> micro wave for about one minute, careful any more and it will dry out.
>> Monitor it here, micro waves vary. You want it just warm enough to eat. I
>> find on mine that one minute is good for one to four pieces, just warmed
>> through enough to melt butter. mmmmm---time to make up a "pone" of
>> cornbread.
>
>thanks, nancy and gene. maybe i'll try making some (though i might take
>the coward's way out and use the jiffy mix the first time).
>
I used Jiffy Mix for the first time in years a couple of weeks ago. I
liked the texture, but it was a tad sweeter than I remembered. Did I
change or did it?


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

I agree with the way you make your cornbread you eat it with chili and freeze it I feel like I have a twin somewhere