Southern Bite http://southernbite.com Stacey Little's Southern Food & Recipe Blog Tue, 24 Feb 2015 20:29:56 +0000 en-US hourly 1 http://wordpress.org/?v=4.0.1 30 Minute Fiesta Chicken Soup http://southernbite.com/2015/02/24/30-minute-fiesta-chicken-soup/ http://southernbite.com/2015/02/24/30-minute-fiesta-chicken-soup/#comments Tue, 24 Feb 2015 14:58:58 +0000 http://southernbite.com/?p=7072 As families, we face many daily challenges.  One of them is to get a home cooked meal on the table.  We’re dashing from one practice to another.  It’s a dance recital here, a ball game…read more »

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Fiesta Chicken Soup - Southern Bite

As families, we face many daily challenges.  One of them is to get a home cooked meal on the table.  We’re dashing from one practice to another.  It’s a dance recital here, a ball game there, trips to the grocery store, dentist appointments – moving faster each day.  But home cooked meals are important.  They give us an opportunity to sit together as a family to reconnect, to learn what happened in each others’ lives during that day, and to spend quality time together. But home cooked meals don’t have to take all day to prepare.  They don’t have to require a ton of exotic ingredients or cost a small fortune either.  Home cooked meals can be simple, but still full of flavor.  And don’t quickly forget that the connections we make over that meal are far more important than what’s on the table.  It’s what’s around the table that matters. Fiesta Chicken Soup - SouthernBite

This 30 Minutes Fiesta Chicken Soup is just the type of recipe that let’s us put a home cooked meal on the table without a lot of time or hassle.  When I make this, I put the chicken breasts and broth in a slow cooker in the morning and cook on low for about 8 hours.  I remove the chicken, shred it, strain the broth, then proceed with the recipe.  Slow cooking the chicken ensures it’s tender and makes an even richer broth.  All that said, a rotisserie chicken will work just as well.  :)  Y’all enjoy!

Fiesta Chicken Soup

30 Minute Fiesta Chicken Soup
 
Prep time
Cook time
Total time
 
Serves: Serves 5 to 6
Ingredients
  • 4 cups shredded cooked chicken (about 3 chicken breasts)
  • 1 tablespoon vegetable oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth (1 32-ounce carton)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (11-ounce) can whole kernel corn with red and green bell peppers, drained (I used Green Giant Mexicorn)
  • ½ cup chunky salsa
  • 1 cup instant rice
  • 1 teaspoon seasoned salt
  • ¼ teaspoon ground cumin
Instructions
  1. In a large pot, heat the vegetable oil over medium heat. Add the onions and cook until translucent - about 5 minutes. Add the garlic and cook, stirring frequently, for about 1 minute - being cautious not to burn it. Add the chicken broth and bring to a simmer. Add in the chicken, black beans, corn, salsa, rice, seasoned salt, and cumin. Stir to combine. Reduce the heat to low and cook for 5 to 10 minutes, or until the rice is tender.

 

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Video Tip: Testing the Freshness of Your Baking Powder http://southernbite.com/2015/02/19/video-tip-testing-freshness-baking-powder/ http://southernbite.com/2015/02/19/video-tip-testing-freshness-baking-powder/#comments Thu, 19 Feb 2015 15:09:46 +0000 http://southernbite.com/?p=7064 I often get asked questions about why baked goods didn’t rise. Most of the time, the answer is that the baking powder used was expired and didn’t provide the lift that most baked goods need.…read more »

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I often get asked questions about why baked goods didn’t rise. Most of the time, the answer is that the baking powder used was expired and didn’t provide the lift that most baked goods need. In this video, I explain what baking powder is, how it works, and the best way to test the freshness of the baking powered you have in your cabinet.

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Loaded No-Bake Cookies http://southernbite.com/2015/02/17/loaded-no-bake-cookies/ http://southernbite.com/2015/02/17/loaded-no-bake-cookies/#comments Tue, 17 Feb 2015 15:44:06 +0000 http://southernbite.com/?p=7040 These Loaded No-Bake Cookies are a kicked-up version of the classic boiled cookies that we all know and love.

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Loaded No-Bake Cookies  - Southern Bite

The other day on the way to school, we encountered some traffic congestion due to an accident.  After waiting for a few minutes, Jack piped up from the back seat and announced that he guessed, “We should just head back home.”  It was a sneaky ploy by a bright six-year old to get out of going to school, which of course, didn’t work.  But the more I thought about it, the more meaning that simple interaction had.  As we often go about the business of life – working towards the goals we’ve set for ourselves – it’s inevitable that we’re going to hit some roadblocks.  And while it may seem like there is no detour, you have to stay committed.  We don’t just turn around and go home when we hit a snarl in traffic, and the same goes with our quests in life.  We don’t just give up when we hit a challenge.  Patience and some ingenuity will get you through.  It might require you to take a different route, but even so, the point is to get where you’re going – regardless of how you get there.  And let’s be honest… most of the pretty scenery is on the detour.  :)

Y’all, these Loaded No-Bake Cookies are a kicked-up version of the classic boiled cookies that we all know and love.  The addition of pecans and coconut gives them some great added texture and flavor.  I’m not sure I’ll ever make them the old way again.  Y’all enjoy!Loaded No-Bake Cookies

Loaded No-Bake Cookies
 
Prep time
Cook time
Total time
 
Serves: about
Ingredients
  • ½ cup butter (1 stick)
  • 2 cups sugar
  • ¼ cup cocoa powder
  • ¼ teaspoon salt
  • ½ cup milk
  • ½ cup peanut butter
  • 2½ cups old fashioned/rolled oats
  • 1 teaspoon vanilla
  • 1 cup chopped pecans (walnuts or almonds will work, too)
  • ½ cup sweetened flake coconut
Instructions
  1. In a medium saucepan over medium heat, combine the butter, sugar, cocoa powder, salt, and milk. Bring to a boil, stirring constantly. Once boiling, cook for 2 minutes. Remove from the heat and stir in the peanut butter, oatmeal, vanilla, pecans, and coconut. Stir until combined.
  2. Drop by heaping teaspoonfuls onto wax paper and allow to set and harden. Store in an airtight container.

 

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Cheesy Stuffed Chicken http://southernbite.com/2015/02/10/cheesy-stuffed-chicken/ http://southernbite.com/2015/02/10/cheesy-stuffed-chicken/#comments Tue, 10 Feb 2015 14:31:18 +0000 http://southernbite.com/?p=7023 When the folks with Sargento® and Food Network’s Chopped challenged me to come up with a recipe using my own mystery basket of ingredients for their Chopped at Home contest, I was a little intimidated…read more »

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Cheesy Stuffed Chicken

When the folks with Sargento® and Food Network’s Chopped challenged me to come up with a recipe using my own mystery basket of ingredients for their Chopped at Home contest, I was a little intimidated at first.  They asked me to use Sargento® Chef Blends™ Shredded 6 Cheese Italian, chicken breasts, red bell pepper, Greek yogurt.  I’m already a huge Sargento fan, but hadn’t used their new 5 cheese Italian blend.  It features Mozzarella, Provolone, Parmesan and Fontina, plus Romano and aged Asiago.  It’s delicious!  I was eating is straight out of the bag.  Anyway, after lots of brainstorming, I came up with this Cheesy Stuffed Chicken.  And I have to admit, even I was surprised at how delicious this turned out.  It will certainly be added the the regular rotation at our house.  Chopped Ingredients

Now it’s your turn!  You can enter the Chopped at Home contest for a chance to win $10,000!  All it takes is some Sargento® Chef Blends™ Shredded 6 Cheese Italian, chicken breasts, red bell pepper, Greek yogurt, and some creativity to get entered.  Be sure to check out their website for full details and rules.   Cheesy Stuffed Chicken - SouthernBiteCheesy Stuffed Chicken - Southern Bite

Cheesy Stuffed Chicken
 
Prep time
Cook time
Total time
 
Serves: 4 servings
Ingredients
  • 1 (6-ounce) container Greek yogurt
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup Sargento® Chef Blends™ Shredded 6 Cheese Italian
  • 1 tablespoon butter
  • 1 red bell pepper, seeded and thinly sliced
  • ½ white onion, thinly sliced
  • 1 cup sliced mushrooms
  • 2 cloves garlic, minced
  • 4 boneless skinless chicken breasts
Instructions
  1. Preheat the oven to 350° F. In a small bowl, combine the Greek yogurt, salt and pepper. Transfer half of the yogurt to another small bowl and mix it with the cheese. Set them both aside.
  2. Melt the butter in a medium skillet over medium heat. Add the pepper, onion, and mushrooms and cook for about 10 minutes or until the vegetables are tender. Stir in the garlic, cook for 1 minute and then remove from the heat to cool.
  3. Meanwhile, use a paring knife to cut a deep pocket on the side of each chicken breast. Divide the cheese and yogurt mixture equally and spoon it into the pockets. Next, take the yogurt mixture with just the salt and pepper and coat the chicken breasts. Now, divide the sauteed veggies and stuff them into the pockets on top of the cheese mixture. Place the chicken breasts on a rimmed baking dish or pan that has been coated with nonstick cooking spray or parchment. Cook for 30 to 35 minutes, to until the chicken is cooked through.

Available in 30 versatile varieties, unique blends and distinct cuts, Sargento Shredded Cheese is always cut from blocks of 100% real, natural cheese. For more inspiration, check out the Sargento Pinterest page or visit Sargento.com for more information. The Chopped at Home Challenge gives viewers a chance to create their best recipe using the selected basket ingredients, including Sargento Shredded Cheese, for a chance to win $10,000!

This is a sponsored conversation written by me on behalf of Sargento®. The opinions and text are all mine.

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Video Tip: Saving Bacon Grease and Reusing Cooking Oil http://southernbite.com/2015/02/09/saving-bacon-grease-reusing-cooking-oil/ http://southernbite.com/2015/02/09/saving-bacon-grease-reusing-cooking-oil/#respond Mon, 09 Feb 2015 20:06:57 +0000 http://southernbite.com/?p=7029 I’m super excited to be able to share the first in a series of video kitchen tips!  The project is a collaboration between me, Nelson Books, and the super talented Caleb Rexius Productions.

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I’m super excited to be able to share the first in a series of video kitchen tips!  The project is a collaboration between me, Nelson Books, and the super talented Caleb Rexius Productions.

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Bacon Ranch Potato Salad http://southernbite.com/2015/02/05/bacon-ranch-potato-salad/ http://southernbite.com/2015/02/05/bacon-ranch-potato-salad/#comments Thu, 05 Feb 2015 15:48:26 +0000 http://southernbite.com/?p=7015 Sometimes simple things are the best, and I think that’s the case with this Bacon Ranch Potato Salad.  There are no crazy ingredients, no elaborate prep methods – just simple delicious food.  It’s the perfect…read more »

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Bacon Ranch Potato Salad

Sometimes simple things are the best, and I think that’s the case with this Bacon Ranch Potato Salad.  There are no crazy ingredients, no elaborate prep methods – just simple delicious food.  It’s the perfect complement to nearly any meal.

One thing to keep in mind with potato salad is to monitor the doneness of your potatoes carefully.   They can go from perfect for potato salad to mashed potatoes quickly, so just keep an eye on them.  If you do end up over-cooking them a bit, there’s a tip in the recipe to help keep them together.

I remember growing up as a kid, my mom would make potato salad and would leave a small bowl of it out just for me so I could eat it while it was still warm – that’s my favorite way to eat it.  I love it cold too, but have always preferred it while it’s still a little warm.  Call me crazy!  Y’all enjoy!  Bacon Ranch Potato Salad - Southern Bite

Bacon Ranch Potato Salad
 
Serves: 4 to 6 servings
Ingredients
  • 3 lbs small red potatoes
  • salt
  • ½ cup mayo
  • ½ cup sour cream
  • 1 (1-ounce) packet ranch salad dressing mix
  • 4 green onions, sliced thin
  • 4 strips bacon, cooked and crumbled (about ⅓ cup crumbled)
Instructions
  1. Wash and cut potatoes into about 1-inch chunks. Place the potatoes in a large pot with just enough water to cover them. Add enough salt to make the water taste like ocean water. Place over medium high heat. Bring to a boil and reduce the heat to a simmer. Cook about 15 minutes, or until the potatoes are tender when pierced with a knife, but not mushy.
  2. Meanwhile, make the dressing by combining the mayo, sour cream, and ranch dressing mix.
  3. Once the potatoes are cooked through, drain them well. If you like your potato salad cold, spread the potatoes on a baking sheet and and chill them in the refrigerator. (If you find that you may have cooked them too long, this also helps firm them up so when you toss them with the dressing, they won't all fall apart.)
  4. Combine the potatoes, dressing, green onions, and bacon in a large bowl and toss to coat. Serve immediately or refrigerate until served.

 

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Scratch Brownies with Chocolate Ganache http://southernbite.com/2015/01/28/scratch-brownies-chocolate-ganache/ http://southernbite.com/2015/01/28/scratch-brownies-chocolate-ganache/#comments Wed, 28 Jan 2015 17:22:58 +0000 http://southernbite.com/?p=7005 When my wife and I were dating, one of the first meals she cooked for me was on Valentine’s Day.  It was an amazing meal of meatloaf and mashed potatoes and was followed up by…read more »

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Scratch Brownies

When my wife and I were dating, one of the first meals she cooked for me was on Valentine’s Day.  It was an amazing meal of meatloaf and mashed potatoes and was followed up by brownies with chocolate icing.  To this day, we still talk about those brownies.  So, when it was time to come up with a Valentine’s Day recipe, I was reminded of those brownies and decided to share.  For these, I’m sharing my Scratch Brownies recipe from my cookbook.  They are super easy and one sweet reader even messaged me to let me know that they’ll never use another brownie mix again after trying them!  That’s quite the compliment.  And don’t be intimidated about the ganache.  It sounds complicated but it’s as easy as stirring things together… I promise!  And it really puts these brownies over the top.

Now, after my brownies cooled completely, I flipped them out onto some wax paper and cut them out with the same heart-shaped cookie cutter that Heather used all those years ago, but it’s certainly not required.  You can leave them in the pan and simply spread the ganache over the top if you want the standard square brownies.  I was just being nostalgic with these.  :)

Y’all enjoy!!Heart Cut OutsScratch Brownies - Southern Bite

Scratch Brownies with Chocolate Ganache
 
Prep time
Cook time
Total time
 
Serves: 8 to 10
Ingredients
  • ¾ cup (1½ sticks) butter, melted
  • 1½ cups sugar
  • ½ teaspoon salt
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup all-purpose flour
  • ½ cup semisweet chocolate chips
For the ganache:
  • 8 ounces (by weight) semi sweet chocolate chips (about 1½ cups)
  • 1 cup heavy cream
  • 1 tablespoon unsalted butter, room temperature
Instructions
  1. Preheat the oven to 325°. Grease an 8 x 8-inch baking dish.
  2. In a large bowl combine the butter, sugar, salt, and cocoa powder. Add the vanilla and eggs, and mix well. Stir in the flour, and mix until just combined. Fold in the chocolate chips. Spread the batter into the baking dish, and bake 35 to 40 minutes. Cool completely before cutting.
For the ganache:
  1. Place the chocolate chips in a medium bowl.
  2. Pour the cream in a microwave-safe bowl and heat until steaming. Pour the cream over the chocolate chips and allow to sit for about 5 minutes or until the chocolate chips have melted. Stir well to combine. Stir in the butter until well combined.
  3. Refrigerate for 30 minutes to 1 hour to allow the ganache to thicken, then spread on top of the brownies.

 

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Ham and Cheese Waffles http://southernbite.com/2015/01/22/ham-cheese-waffles/ http://southernbite.com/2015/01/22/ham-cheese-waffles/#comments Thu, 22 Jan 2015 14:28:47 +0000 http://southernbite.com/?p=7000 Many breakfast foods rank at the top of many lists of my favorite foods, the only problem is… I’m not exactly a morning person.  So big elaborate breakfasts don’t happen too often at our house, especially…read more »

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Ham and Cheese Waffles

Many breakfast foods rank at the top of many lists of my favorite foods, the only problem is… I’m not exactly a morning person.  So big elaborate breakfasts don’t happen too often at our house, especially during the week.  What does happen is breakfast for dinner – or brinner as we call it in our house.  Brinner gives me the opportunity to enjoy all those delicious breakfast foods that we love, and a more reasonable hour in which to make them.  :)

One of our new favorites when it comes to brinner is these amazingly delicious Ham and Cheese Waffles.  I know it might sound a little different, but trust me when I say… These things are crazy good.  Even my family was a little skeptical when I told them I was making ham and cheese waffles, but one bite and they were hooked.  I think for me, it’s that whole sweet and salty thing – the salty delicious ham and cheese against the sweet syrup.  These babies are also super yummy with a runny yolk egg perched on top, if syrup isn’t quite your thing.  IMG_6325IMG_6322IMG_6326IMG_6327IMG_6329Ham and Cheese Waffles - Southern Bite

Ham and Cheese Waffles
 
Serves: About 6 waffles
Ingredients
  • 2 cups White Lily All-Purpose Flour
  • 3 teaspoons baking powder
  • ¼ teaspoon salt
  • 2 eggs, lightly beaten
  • 1¾ cups milk
  • ¼ cup butter, melted (1/2 stick)
  • 1 cup chopped ham
  • 1 cup shredded sharp cheddar cheese
Instructions
  1. Preheat the waffle iron. In a large bowl, whisk together the flour, baking powder, and salt. Stir in the eggs, milk, and melted butter. Mix until just combined. Stir in the chopped ham and cheese.
  2. Lightly spray the waffle iron with nonstick cooking spray, if desired. Pour about ¾ cup of batter in the waffle iron and cook until crisp. Repeat with remaining batter until all has been used. You can also keep the cooked waffles on a baking sheet in a warm oven to keep them warm until serving. Serve with syrup or even with a soft cooked egg on top.

 
This post is sponsored by The J.M. Smucker Company. While they compensated me for this post and provided product samples, the opinions herein are my own. Plus, my family has been using White Lily Flour for generations, so I’d be saying good things about it even if they weren’t paying me.

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Simple Skillet Orange Chicken http://southernbite.com/2015/01/14/simple-skillet-orange-chicken/ http://southernbite.com/2015/01/14/simple-skillet-orange-chicken/#comments Wed, 14 Jan 2015 17:16:20 +0000 http://southernbite.com/?p=6985 If you’ve got a hankering for Chinese food but are short on time, I’ve got just the ticket.  This delicious Skillet Orange Chicken only calls for 7 ingredients and can be on the table in…read more »

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Skillet Orange Chicken

If you’ve got a hankering for Chinese food but are short on time, I’ve got just the ticket.  This delicious Skillet Orange Chicken only calls for 7 ingredients and can be on the table in less than 30 minutes.  It’s quick, easy and full of flavor.  You can also switch it up by using pineapple marmalade or preserves in place of the orange marmalade if you’re looking for a little bit different flavor.  Like a little heat?  Add in some red pepper flakes to give it a zing.  It’s a huge time saver and a great way to get a home cooked meal on the table without a lot of hassle.  My family just loves this and I know you will, too!  Skillet Orange Chicken - Southern Bite

Simple Skillet Orange Chicken
 
Prep time
Cook time
Total time
 
Ingredients
  • 2 lbs boneless, skinless chicken breast
  • ½ teaspoon ground ginger
  • ½ teaspoon garlic powder
  • 3 tablespoons soy sauce
  • 3 tablespoons vegetable oil
  • ¼ cup orange marmalade
  • 2 tablespoons hoisin sauce
  • toasted sesame seeds and sliced green onions for garnish, optional
Instructions
  1. Cut the chicken into 1 inch cubes. Place the chicken in a bowl with the ground ginger, garlic powder, and soy sauce and toss to coat. Allow the chicken to marinate for 10 to 15 minutes.
  2. Heat the vegetable oil over medium-high heat in a large skillet. Add the chicken and cook until golden brown. Getting the chicken to have that golden brown color is the trick here, so adjust your heat as high as you can without burning the chicken and stir it only a few times to allow the chicken to brown well. Once you've got the chicken browned, stir in the marmalade and hoisin sauce. Stir to combine and allow the marmalade to melt. Continue to cook until the chicken is cooked through and serve over hot rice.
  3. Garnish with toasted sesame seeds and sliced green onions if desired.

 

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Bacon Green Onion Cornbread and the Prayers of a Control Freak http://southernbite.com/2015/01/09/bacon-green-onion-cornbread-prayers-control-freak/ http://southernbite.com/2015/01/09/bacon-green-onion-cornbread-prayers-control-freak/#comments Fri, 09 Jan 2015 15:15:30 +0000 http://southernbite.com/?p=6975 I am a self-professed control freak.  I think I’ve always been that way.  It can present a variety of problems – especially when you try to wrap your mind around the fact the the big…read more »

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Bacon Green Onion Cornbread

I am a self-professed control freak.  I think I’ve always been that way.  It can present a variety of problems – especially when you try to wrap your mind around the fact the the big guy upstairs has a plan for you that you have no control over.  For years, my prayers were always about God making the things I wanted to happen happen.  But when I look back over the last few years and my experiences with Southern Bite, I realize that I never set out to do nearly any of the things that I’ve been able to accomplish.  The blog started as a way for me to share some family recipes and a few restaurant reviews to a very local audience.  Now, we have millions of page views every month from people across the globe.  I never ever considered writing a cookbook, but I got to do that too.  I say all this because I realized that God’s path for me was quite a bit different than what I could have expected for myself.  But that path has allowed me to meet some amazing people and have some incredible experiences – and hopefully reach a few folks with a positive and uplifting message.  Since all these realizations, my prayers have changed a bit.  My prayers are no longer asking for one particular thing to happen, but for God to lead me down the path He has set for me.  Now, they sound less like, “Dear God, please give me the opportunity to write another cookbook,” and more like, “Dear God, if your plan for me includes the opportunity to write another cookbook, please show me that path and offer me the strength, patience, and understanding to do so.”  You see, there are never unanswered prayers.  Sometimes, no answer is the answer.  You might find yourself praying profusely for that new job. But when you don’t get it, it’s not God telling you no.  It’s God telling you, “I’ve got something even better in store for you!”  For me, I was struggling with my own faith and trust in God and his ability to plan for and guide me.  It’s a hard pill to swallow for us control freaks, but once I had the realization, my relationship with God is much different.  For me, it’s no longer about getting what I want, but more about following the path he’s set out for me.  And it’s been my experience, following that path can lead to some pretty amazing things.

Y’all this Bacon Green Onion Cornbread is TO DIE FOR!  It’s certainly a new favorite at our house.  I just know it will be at yours too.  It’s the perfect hearty cornbread you expect, but it’s filled with tons of flavor from the green onions and bacon.  And we all know what bacon does…  :)  Y’all enjoy!

Bacon Green Onion Cornbread

Bacon Green Onion Cornbread and the Prayers of a Control Freak
 
Prep time
Cook time
Total time
 
Serves: About 9 servings
Ingredients
  • 2 cups self-rising cornmeal (white or yellow)
  • 1 cup self-rising flour
  • 1 teaspoon salt
  • 2 eggs, lightly beaten
  • ½ cup vegetable oil
  • 1 cup buttermilk
  • ½ cup sour cream
  • 1 cup chopped green onions
  • 1 (3-ounce) package real bacon bits (or about ½ cup freshly cooked, crumbled bacon)
Instructions
  1. Preheat the oven to 400°F. Coat an 8x8 baking pan with nonstick cooking spray. (This can also be cooked in a 10.25 cast iron skillet. Simply coat the skillet with vegetable oil at this step).
  2. Whisk together the cornmeal, four, and salt. Add the eggs, vegetable oil, buttermilk, and sour cream and stir until just combined. Add the green onions and bacon and stir to combine. Pour into the greased pan and bake for 25 to 28 minutes or until golden brown. Allow to cool slightly before slicing and serving.

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