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Feeling like you want some southern cuisine in your life?

Well, doll, the feeling is mutual. Today, we are learning how to make pulled pork and cornbread skillet. Not only is there pulled pork and cornbread in this recipe but also cheese and green chiles. Yum! I adore cooking in my trusty old cast iron skillet.

You know, it seems like it took me forever to get that pan seasoned just right but now that it is I’ve been cooking up a storm in it. This yummy green chile pulled pork and cornbread recipe cooks up nicely in my grandma’s skillet. She passed this little treasure down to me 🙂

I’m super excited that I came across this recipe over on the RB And Mandy Blog! If you’d like to get the details on how to make this wonderful recipe please hop on over to the next page for a complete list of ingredients and instructions. Enjoy!

Recipe and image courtesy of RB And Mandy.

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Quick Tip: Serve this delicious skillet meal with mashed potatoes and collard greens.

This afternoon, my family and I were starving and decided to go out and get some dinner.

We were not sure what we wanted, but we knew we did not want our usual pizza dinner.  We looked up some ideas online and fell short so we decided to just hit the road and stop at whatever catches our eye.  Sometimes, the idea is marvelous and other times it fails miserably and we are left starving on the road.

This time, we did not fail though.  We hit the road and within 15 minutes had found a lovely place to stop and eat.  It was a new Mexican restaurant that served really yummy homecooked meals.  In this particular restaurant, they had a few signature items that were served with every meal.  One of those was a delicious sweet corn casserole ball with a little honey butter over the top.  It was creamy, very sweet and perfect inside of a taco.  This recipe I am sharing with you today is the one for that sweet creamed corn ball.  It is light, easy and totally delicious.  You should serve it at your next Taco Tuesday get together and let me know how it goes!

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Quick Tip: Throw some fresh or frozen corn kernels in the mix as well.

Chili has always been one of my favorite things. 

Over the years, as I learned to cook, chili was always that one thing that never went wrong and I knew I could prepare for a crowd and be fine.  My husband has been a pastor for years now so we have had so many people in and out of our house as overnight guests, or just dinner guests for fellowship or counseling.  It is always such a wonderful time and we have such fond memories of all the years of people coming over to visit us. Now, by coming over to visit, I mean oftentimes people surprised us.

They wanted to chat, they stop by and next thing you know, it is dinnertime, my family is hungry, but I know what I had thawed is not going to be enough to feed these guests.  So, I have learned from those years of inexperience and now always (and I mean ALWAYS) have the ingredients on hand to make this cornbread chili.

It is an easy recipe that is both filling and delicious and serves a crowd, so I know it is perfect for any unexpected guests.  This has saved me so many times!

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Quick Tip: Add in some red pepper flakes to the cornbread mix to give some extra heat

As kids, we all have our favorite food. Growing up in a family of really good cooks, my favorites varied from family to family. Whenever relatives visited us, they used to bring the food that they cooked the best. I used to love Aunt Beth’s desserts, Aunt Carmen’s casseroles, and of course my Mom’s cooking. Until now, I still think of it that way so my favorites still remained the same. I still ask for Aunt Beth’s pie whenever she called that she would visit. I still request for Aunt Carmen to make me one of her casseroles whenever she comes and visits.

Whenever food was the topic, I couldn’t help but think of Grandma. I have to say sorry to my mother and my aunts if they happen to read this, but Grandma’s still the best. No one could compare to the dishes that she used to make for all of us. She was a bit stern, yes, most especially when it came to food. She always wanted us to eat only meals with the freshest ingredients. When she let us watch her, we always had to keep quiet, listen, and watch attentively. She made the most delicious food. Even her experiments all tasted great. This recipe from Southern Bite reminds me of those times when we fought over who got to taste her dishes first. It’s a meal full of nothing but goodness that will probably remind you a bit of your yesterdays.

Photo and recipe courtesy of the Southern Bite.

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Quick Tip: You may require a few more cups of broth. Baking this will cause most of the moisture to absorb, so make sure that you’ve got enough liquid in there. You don’t want dry dressing.

I only ever notice cornbread when it’s being served as a side dish alongside cob and corn and vegetables. But even during such a moment, it’s always temporary. My focus always immediately goes straight to the roast chicken. I will pour gravy all over it and devour it with gusto like a hungry man deprived of food for days. The rest of the meal feels almost like a decoration until I decide that I might as well eat the accompanying side dish because I am still hungry. No offense to cornbread, but that’s how food life really is. The main star steals the show. Unfortunately, cornbread is just the supporting one.

But that’s not the case in this recipe that I’ve found over at Food.Com. It claims that this cornbread recipe is so good it doesn’t need other dishes to prove its worth.

Photo courtesy of Food.Com. Recipe courtesy of Betty Crockers via Food.Com.

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Quick Tip: Tastes best when hot off the oven.

When I was growing up my mother would quite often make big old pots of homemade chili. She would generally do this during the cold fall and winter months. We lived in Michigan so there was always a need to eat something that would warm up the belly. Whenever mom would make chili she would also have fluffy cornbread as well. I remember spooning the chili on top of the cornbread and sprinkling shredded cheese and a dollop of sour cream on top. MMM! Boy, was that meal ever good! I do declare that the cornbread was what made the chili so amazing, though. You’re going to love this recipe.

This recipe for cornbread is good and good for you! Once you take a bite of this Totally Addictive Cornbread, you won’t believe that it is gluten-free and full of healthful ingredients. Each slice of this cornbread is crumbly, just as Southern cornbread should be. If you prefer sweeter, cake-like cornbread, you can easily adjust this recipe to your liking. Serve this tasty cornbread with a pat of butter and a bowl of chili for a comforting Southern feast. – Fave Southern Recipes

Recipe and photo courtesy of Fave Southern Recipes.

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Quick Tip: Make sure to liberally grease your baking dish with Pam cooking spray before starting.

The best part of this recipe is the fact that everything for your dinner, is packed into one delicious pie.  Spicy and juicy underneath, and wrapped in a warm cornbread topping, this corn bread tamale pie is a great idea for dinner anytime.

This recipe serves 4 and is ready in just 9 minutes.  There’s no need to serve much of anything on the side, but if you want an extra kick, throw in some jalapenos into the bread mix.  Voila!  See ya later, Taco Tuesday.

Recipe and photo courtesy of Pure Wow

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