Wednesday, October 22, 2008

4 foods on Friday #52

I thought I'd play this meme again - cooking is always fun and diversionary.

Here are this week’s four questions.

#1. Name something you use cream cheese in/on.

Bagels. How original.

#2. Do you use yogurt in any recipes?

Yes... most often in fruit smoothies, sometimes in place of milk with cereal, sometimes in meat sauces.

#3. Macaroni salad. What do you like/put in yours?

Macaroni salad? Plain macaroni with mayo soupy stuff. No. Too weird. No matter what you do with it - and I am a fan of deli-type salads of all sorts. I like some pasta salads (with oil and herbs), but not macaroni salad.

#4. Share a recipe that you use sour cream in.

Tonight I made a dish with corn bread. I like to use corn bread in casseroles as it's a great topper that my family loves. I keep basic mixes on hand, but I always add sour cream to the mix to make it moister than normal. I do this even when making stand-alone corn muffins. I can't stand dry, crumbly corn bread. Sour cream, or, in a pinch, mayo, makes all the difference - hate turns to love.

I didn't feel like cooking this evening, so I 'cooked' by can opener. This dish always turns out well:

Lightly greased 9x13 baking dish, oven preheated to 350F

Bottom layer of leftover mashed potatoes

Add 1 can black beans (drained), 1 can corn (drained), 1 can ready-made chili

Add smoked sausage links - pieces, or cocktail sized.

Make the cornbread mix, adding 1/2 cup of sour cream. I also stirred in about 1 cup of cheddar cheese. Spread on top.

Bake until the bread topping is done. Approximately 45 minutes. I set my timer for 30 minutes and then check every 5 minutes until the bread is golden.

Probably not the healthiest meal(!), but I do not make it often. The whole family enjoys this dish. Serve with sour cream as a topping, if you like. Depending on the beans and chili you might use, salsa or guacamole may be good sides as well.

11 comments:

Anonymous said...

When I go grocery shopping, I am stocking up as that sound great and good to have in individual servings in the freezer. I'll use instant mashed potatoes as I never have leftover ones.

Tina

Cairo Typ0 said...

As a look into my answers tomorrow - I also said bagels! LOL

Anele said...

Mmm, fruit smoothies. That sounds good!

DeeBee said...

I think I would like to try that recipe so I'm going to put it on my list. I've never made anything like that. Sounds good.

Karen said...

I will be adding yogurt to my cornbread mix from now on! LOL

valmg said...

I don't usually eat cornbread because it's too dry. I might try making it with yogurt to see how I like it.
Thanks for playing FFOF!

Connie said...

I haven't tried yogurt. Only mayo and sour cream... sounds like a good plan! .. Until I learned to add to the mix (or recipe from scratch) I thought corn bread was disgusting. Like eating sand. When it is moist though, it makes a great side dish!

Sheri/Cookingmom said...

I've only had cornbread with chili, and use Jiffy mix. Your casserole sounds yummy, but I would probably use ground sausage, just because that's why my family and I prefer. It would work, don't you think?

Connie said...

Probably should brown the ground sausage before adding it to the mix. Make sure it is cooked properly. I haven't tried that but it sounds yummy!

This dish is great because you can use/stretch leftovers... instead of canned chili, you can use leftover homemade chili from dinner, leftover sausage from breakfast, leftover mashed potatoes, etc.

corrin said...

Do you reduce any other ingredients in the cornbread to compensate for the sour cream, or just add it to the package instructions.

Connie said...

I just add a couple heaping tablespoons to the mix. Sorry to not be precise... I never measure, not helpful, I know. Depending on the mix you use, you might have to lower the oven temp slightly and cook a bit longer. Same if you use the cornbread on top of a casserole.