Perfect Cornbread

For years I've been searching for the perfect cornbread recipe. Most of the loafs I've made in the past have always turned out dry and/or bland. Not anymore. I found this recipe on allrecipes.com and followed the suggestions from the folks leaving comments below... so I'm not sure exactly who to credit this one for since the suggestions were made by several different people. This is a moist, slightly sweet, cornbread that goes perfectly with any comfort food dish. I enjoy mixing some soften butter, honey & a pinch of salt and then spreading on my cornbread. Ymmm!

Perfect Cornbread

Ingredients:

2 cups cornmeal
2 1/2 cups milk
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/3 cup white sugar
1/3 cup brown sugar
2 eggs
1/2 cup vegetable oil


Directions:

1. Preheat oven to 375 degree F.

2. In a small combine cornmeal and milk. Whisk together and let stand for 10-12 minutes, whisking occasionally.

3. Grease a 9 x 13 glass pyrex dish.

4.  In a large bowl, whisk together flour, baking powder, salt, white sugar and brown sugar. Mix in cornmeal mix, eggs and oil. Blend for 5 minutes or until smooth.

5. Pour mixture into dish and bake for 30-35 minutes. Serve warm.

Chicken with Tomato-Vermouth Sauce

I discovered this recipe on the back of a vermouth bottle while cleaning out my pantry. I should say, it was cooking wine vermouth... not the stuff you make martinis with.... but then again... I'm not exactly sure what the difference is. Oh well. After reading the recipe, and checking to see if I had all the ingredients (which I did), I proceeded to make this dish. It was a winner. The tomato sauce/topping is delicious and ripe with flavor. I used a bit more fresh basil than called for... and minced a red onion instead of a yellow... and this was wonderful. Enjoy.

      Chicken with Tomato-Vermouth Sauce




Ingredients:

4 boneless, skinless chicken breasts
1/4 cup flour
1/2 teaspoon paprika
1/2 teaspoon pepper
1 1/2 tablespoon olive oil
1/3 cup onion, minced
1 clove garlic, minced
2/3 cup Holland House Vermouth Cooking Wine
2/3 cup tomatoes, chopped.
1 tablespoon capers or 4 anchovy fillets, chopped
2 tablespoons fresh basil or parsley, chopped


Directions:

1. Dredge chicken lightly on both sides in flour mixed with paprika and pepper.
2. Heat oil in skillet over medium-high heat.
3. Add chicken and saute for 4 minutes on each side.
4. Remove chicken and set aside.
5. Adjust heat to medium, and saute onion and garlic until soft.
6. Deglaze with Vermouth and bring to a boil.
7. Add tomatoes, capers and basil. Stir for 5 minutes
8. Spoon sauce over chicken.

Serves 4