Cornbread and Cornbread Stuffed Mushrooms

I'm feeling good about my money saving post today. Remember when I made chili? Well, we had leftovers the next day and I decided that cornbread was a must. I found a recipe at a Sense of Home. Check it out! It's a super-duper-ooper-schmooper awesome blog! Did anyone get that?? Sid the Science Kid?? Super duper ooper...?? No? Nobody?? Ok, I watch too many cartoons. Anyway, the cornbread was delicious. I did mess it up though. I was in a hurry and grabbed the coarsely ground cornmeal, which resulted in a slightly undercooked cornbread. But, when I used the cornbread the next day to make stuffed mushrooms, it was perfect because I cooked it again. Great recipe, this will be my go to cornbread from now on. And the mushrooms were the best I've had and I've made tons.... and tons.

Happy holidays everyone!

Combine the dry ingredients in an adorable bowl.

Pour into the baking dish.

Best Ever Cornbread

Original Recipe: Sense of Home

Serving Size = 6 - 8

• 1/3 cup of flour (I used all-purpose)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cup cornmeal (for baking)
• 1 egg, lightly beaten
• 1 cup sour cream
• 2 tablespoons softened butter
• 1 tablespoon honey

Optional (I skipped both)

• 1/3 cup fresh or frozen corn
• 3 tablespoons green chiles

1. Preheat oven to 400F.
2. Sift together the flour, baking soda, baking powder and salt in a medium size bowl (I didn't sift). Stir in the cornmeal.
3. In a separate bowl, combine the egg, sour cream, butter and honey and add to the dry ingredients. Mix until just combined. Add the corn and green chiles, if using. 
4. Pour the batter into a prepared pan (I lightly greased mine) and bake for 20 - 25 minutes, or until the bread springs back when center is gently pressed. 
5. Serve hot with butter.

Combine the cornbread mixture with the jalapeno and garlic.

Stuff the mushrooms.

Eat the mushrooms. :)

I didn't measure anything in this recipe, so if it's not dry enough, add more cornbread. You want the mixture to be a little dry and hold together.

Cornbread Stuffed Mushrooms

Original Recipe: Sandra Lee

• 1 - 1 1/2 cups crumbled cornbread
• Stuffing Mushrooms (about 8 oz)
• 3 cloves garlic, minced
• 1 jalapeno, seeds removed and minced
• 1/4 cup cream cheese, softened
• Salt to taste
• 1/2 teaspoon rosemary

1. Preheat oven to 350F.
2. Remove the stems from the mushrooms. I usually put them in the refrigerator and eat them the next day for lunch, maybe in an omelet. 
3. In a small skillet with a small amount of oil, saute the garlic and jalapeno over medium heat until fragrant, about 2 minutes. You could skip this, but I like to cook the garlic before I add it to the stuffing.
4. In a medium bowl combine the cream cheese, rosemary and cornbread. Stir in the garlic and jalapeno. 
5. If the mixture is too dry, add some warm water. If it's too moist, add more cornbread.
6. Spoon the mixture into the mushrooms and place on a baking sheet or glass pan. Bake for 20 minutes (mine took about 30 or 35 minutes) until brown and crisp on top.

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