The Ultimate MFKN Cornbread

[Xring01]

Ok… I found this dude on youtube and he is a MFKN genius. I modified his recipe to use what I had. With Jiffy Mix, pasillas peppers etc etc.

No shitter… its the best MFKN Cornbread I ever had. Yes, thats home made Red Beans and Rice cooking next to it… its almost done…

 

[Xring01]

 

[Sawtooth]

That cornbread looks really good, I like to add some diced roasted hatch green chili’s to mine, yum……and I just saw they are roasting chili’s at food city, tis the season I believe.
But what I’d really like is if you would be so kind to share your recipe for the red beans, they look delicious!! I have tried a couple YouTube recipes and they are just blah. My girlfriends mom used to make them and they were outstanding, but unfortunately she has passed and never wrote any of her recipes down.
I wish I was your next door neighbor, man you make some incredible looking food!!

 

[Sportin' Wood]

@angiebaby

 

[angiebaby]

I usually use Zatarain's Honey Cornbread. 1/2 a cube of butter FTW. But this recipe is interesting. I'm not sold on the cheese. But I do like the creamed corn and chilis in it. I don't think I will get any jalapeños from the garden, but keeping my fingers crossed on the pablanos. What kinds of cheese did you use @Xring01?

Here is my Red Beans & Rice Recipe. BTW, my Collard Greens are the poo.

Yield: 6-8 servings

Ingredients:

• 1 cup basmati rice
• 1 or 2 Tablespoons bacon grease (vegetable oil /lard/tallow works also, I just use bacon grease when I'm cooking flavorful dishes)
• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced (feel free to add in additional meat, such as ham, bacon, or anything else smoked)
• 1 medium sweet yellow onion, diced
• 1 green bell pepper, diced
• 2 celery ribs, diced
• 2 tablespoons tomato paste
• 3 cloves garlic, minced
• 1 1/2 teaspoons Cajun seasoning
• 3 (15-ounce) cans red beans, drained and rinsed
• 3 cups chicken stock
• 1 teaspoon hot sauce
• 1 bay leaf
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

Directions:

1. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
2. Heat bacon grease in a large stockpot or Dutch oven over medium heat. Working in batches, add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; set aside.
3. Add onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
4. Stir in tomato paste, garlic and Cajun seasoning until fragrant, about 1 minute.
5. Stir in red beans, chicken stock, hot sauce, bay leaf and sausage; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer for 15 minutes. Uncover; continue to simmer until reduced, an additional 15 minutes.
6. Using a wooden spoon, mash beans until slightly thickened, if desired; season with salt and pepper, to taste.
7. Serve immediately, topped with rice and garnished with parsley, if desired.

 

[Sawtooth]

Thank you Angiebabe for taking the time, I will definitely give this recipe a try! I like me some Basmati rice over say a jasmine or cal rose.

 

[Sawtooth]

And I love me some collards…..in fact that’s what I’m having tonight, I probably have these once a week. Yum !

 

[angiebaby]

And I love me some collards…..in fact that’s what I’m having tonight, I probably have these once a week. Yum ! View attachment 1416593

I don't know about you, but I use bacon grease and chicken broth for my collards also.

 

[mobldj]

best red beans and rice i ever had was in jr high in new orleans school system cafateria.never had any close to that