Homemade Country Cornbread & Peach Cobbler

Last night I made ham and lima beans with rice and cornbread. Talk about comfort food at it’s finest! My littlest said, “My momma cooks soooo good!”. Talk about making a mom smile! After dinner I realized that I still had a half a pan of cornbread left. My crew doesn’t really eat cornbread for breakfast and I didn’t want it to go to waste, so I pondered up a way to use it. I remembered that my Granny would use leftover cat head biscuits from breakfast for cobbler, and I thought, why not??

So I present to you, Homemade Country Cornbread and Peach Cobbler….

I took the same cast iron pan that I cooked my cornbread for dinner in and placed several cubes of regular salted butter. The pan went into a pre-heated oven (375 degrees) for about 5 mins. This allows the pan to be nice and warm and gives a good base for the next step.

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I then then crumbled up the remaining left over cornbread and spread it evenly over the melted butter. At this point, I could have just eaten the cornbread and butter mixture straight from the pan, but I figured my curvy hips didn’t need any help…..so, onto the next step.

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I had a quart size bag of fresh peaches that I had put up from the summer in the freezer that I popped into the microwave for a quick defrost. If you have fresh peaches that works too. I would add 1/2 cup brown sugar to the peaches and allow them to sit for a few minutes while your butter is melting in the oven. The sugar allows juices from the peaches to release and makes a really nice syrup. If you only have canned peaches, that works as well. As long as you have about 2 cups of peaches it really doesn’t matter. Spread the peaches over the cornbread crumble and prepare the cobbler dough.

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In a medium bowl, mix 1 cup of self rising flour, 1 cup granulated sugar, and 1 cup milk (I use 2% but whatever you have is fine). Whisk that all together and pour haphazardly over the peaches.

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Next, chop up several more cubes of regular salted butter over the top of the cobbler dough and place the pan in the oven.

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Bake at 375 degrees for about 45 minutes. You will begin to notice the sides rising and looking crusty as the cast iron almost fries the dough as it bakes. I mean really, what says southern more than butter, dough, cast iron, cornbread, and peaches?

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You’ll know the cobbler is done by utilizing the wiggle test. No, not the wiggle test you use to fit into your jeans! You grab the pan by the handle (please use a pot holder), and wiggle the pan back and forth. The center of the cobbler will still look a little doughy but when you wiggle it, you shouldn’t see a wiggle in the middle. Maybe a jiggle, but not a wiggle! 😉

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When there is no longer a wiggle, remove the pan from the oven and allow to cool slightly. Get a big bowl, a large slice of cobbler, and plop a dollop of vanilla ice cream on top and enjoy!

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What kind of dessert just screams comfort food to you? Can you remember making a special dessert with your mother or grandmother?

Until next time, happy baking!

Love you all! XOXO

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Six Easy Steps to Home-made Sausage Gravy and Biscuits

 

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How many of you struggle to come up with new ideas for dinner? I don’t know about you but sometimes the deciding what to fix is harder than the fixing itself. Anytime you ask your family what they would like for dinner you’re probably met with the dreaded “I don’t know!” Ughh!

Well tonight, we had a ‘Take it back Tuesday’ to an oldie but a goodie. We love having breakfast for dinner at our house. Usually that constitutes pancakes and bacon or bacon, eggs, and grits. But tonight, I took it a little more comfort food style. And the amazing part is that it’s soooo easy and quick. We had homemade sausage gravy over biscuits with scrambled eggs. Rarely do my children rave about something I’ve made, but tonight they asked me to make it again tomorrow night! #winning If that’s not something to brag about I don’t know what is!

So, if you’re ready to be a super hero in the kitchen tonight, or in the morning, here’s 6 easy steps to get you going.

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1) Bake some biscuits…don’t feel the need to hand make Biscuits, save yourself some time, and anxiety, and just pop a can of Pillsbury and bake accordingly.

2) Brown a 1 pound tube of ground sausage. I used mild, but you can use whatever you’re family has a taste for. DO NOT DRAIN! I know this is counter intuitive, and uber unhealthy, but…this is comfort food, not fit food. You can thank me later.

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3) Add 1/3 cup of all-purpose flour. Stir thoroughly until the sausage is coated and begins to look thickened. This takes about 5 minutes.

4) Gradually add 2 1/2 cups of milk. I used 2%, but only because that is what I had on hand. You want to cook at medium heat and stir continuously to prevent the milk from scalding. The gravy will begin to thicken after a few minuses.

5) Salt and Pepper to taste. I tend to like more pepper than salt in my gravy. Keep in mind that the sausage itself will have some salt already, so be careful not to over salt! Make sure to taste your gravy before you serve it!

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6) Serve your gravy over open faced biscuits along side some scrambled eggs and fruit for a well rounded meal. Enjoy!

Is there an easy comfort food that’s your go to? What’s your favorite thing to cook for dinner?

Until next time,

Love to you all! XOXO

Desiree

 

Not your Granny’s chick’n-N-dumplins

imageOK, so Its true…I’m a cheater, and my husband loves it! Now my Granny on the other hand is probably rolling over in her grave, God rest her soul. You see, at a very early age my Granny taught me how to make home made, from scratch, chick’n-N-dumplings. We would get a raw whole chicken from the grocery store, clean all the extra feathers and things up, boil it, de-bone it, roll out some dough, cut it up, and carefully place each dumplin in and boil it gently with plenty of southern seasonings.

Fast forward about 20 years, a husband, and three kids later and ain’t nobody got time for that! So instead, I make the sweet and simple 20 minute version.

1. I purchase a traditional rotisserie chicken and de-bone it.

2. In a large pot I pour a large container of chicken broth (I use Swanson Chicken Broth 99% Fat Free, 32 oz

3. Stir in one quart of heavy cream, two sticks of softened butter, two tablespoons salt, two tablespoons pepper, two TEAspoons onion powder, and 1 & 1/2 cups water.

4. Bring to a boil, add chicken and dry OR frozen store bought dumplins.

5. Boil softly for 20 mins.

6. Sit back and enjoy this month’s issue of Better Homes & Gardens

Let me me know what you think!

Much love to you all! XOXO