Calico Corn Bread Food

CALICO CORN BREAD

Steps:

• Pre heat the oven to 375 and spray the baking dish with the Pam.
• In a frying pan sauté the Serrano peppers and red onions for a minute or two on a low heat, you just want to soften them not caramelize them, put in a bowl and set aside.
• Mix the 2 tablespoons melted butter with the egg and whisk briskly, then add the sour cream and mix again.
• Add the 1/3 cup of milk, whisk and add the Jiffy and mix again for only long enough to mix everything, and then let this sit on the counter for 30 minutes.
• Divide the batter in ½.
• In ½ of the batter add the sautéed peppers and onions, mix.
• In the other ½ mix in the cheddar cheese.
• Put the ½ of the cornbread with the pepper mixture into the pan.
• Sprinkle the chopped green onion on the top.
• Put the rest of the cornbread on top, the one with the cheese in it. Carefully spread it around.
• Add a wee bit more cheese to the top and bake for about 55 minutes, baking times will depend on your oven. This is a dense cornbread so baking times will be longer.

CALICO CORN BREAD DRESSING (TASTE OF HOME)

Steps:

• In a large bowl, combine flour, cornmeal, baking powder, and salt.
• In another large bowl, whisk the eggs, milk, and oil and stir into dry ingredients just until softened.
• Pour the batter into 2 greased 13x9x2 inch pans.
• Bake at 425 for 15 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool on wire racks.
• In a soup kettle, cook sausage over medium heat until no longer pink and drain.
• Stir in the water, celery, green peppers, garlic, pepper, and cayenne.
• Bring to a boil and reduce heat. Cover and simmer 5 to 7 minutes or until vegetables are crisp tender.
• In a very large bowl, crumble corn bread into 1/2 inch pieces. Stir in the white bread, broth, onions, and parsley.
• Divide among 4 greased pans and cover and bake at 350 for 25 minutes. Uncover and bake 10 to 15 minutes longer or until slightly browned.

CALICO CORN PANCAKES

Steps:

• Cook bacon in heavy large skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towels. Pour all but 1 tablespoon drippings from skillet into small bowl; reserve. Add corn to skillet; brown well, about 5 minutes. Add 1/4 cup water; boil until all liquid evaporates, stirring often. Transfer to large bowl; cool.
• Mix bacon, pimientos and next 8 ingredients into corn mixture. Mix in whipping cream and egg yolks, then flour and baking powder. Beat egg whites in medium bowl until stiff but not dry. Stir 1/4 of egg whites into batter to lighten. Fold in remaining egg whites.
• Heat large skillet over medium heat. Brush with some of reserved bacon drippings. Working in batches, spoon batter into skillet by 1/4 cupfuls; spread with back of spoon to form 3-inch pancakes. Cook until golden, about 2 minutes per side, brushing skillet with drippings as needed. (Can be made 1 day ahead. Cool; cover and chill. Rewarm on baking sheet in 350°F oven until heated through, about 10 minutes.)