This is a great tasting sweet cornbread.  It tastes a lot like the cornbread you get at Marie Callender’s restaurant.  OK, I know this isn’t much of a “recipe” (using two boxes of ready mix), but it is two different mixes.

Jiffy, Jiffy Sweet Cornbread

Prep Time: 10 minutes

Cook Time: 45 – 50 minutes

Ready In: 60 minutes

INGREDIENTS:

  • 1 (9 oz.) box Jiffy Corn Muffin Mix
  • 1 (9 oz.) box Jiffy Yellow Cake Mix

DIRECTIONS:

  1. Prepare corn muffin mix according to directions on package.
  2. In a separate bowl, prepare cake mix according to directions on package.
  3. Carefully fold the muffin mix into the cake mix until well blended.
  4. Put mixture in 8 X 8 baking dish.
  5. Bake according to box directions for the yellow cake mix.
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Thanksgiving dinner was great. The turkey was moist, the collard greens were just like my mom used to make and my wife made a wonderful sweet potato cake.

Having stuffed ourselves with turkey on Thursday, followed by turkey sandwiches on Friday, another round of reheated turkey looked less and less appealing. By Saturday I realized had to do something, anything, with the leftover turkey.

I went looking for something different, a new recipe that put some “growl” into yesterday’s “gobble”. I happened onto this recipe for Chili-Flavored Turkey Stew With Hominy and Tomatoes.

What a delicious change of pace from the mild Thanksgiving fare. I only deviated from the recipe by adding a bit of Tabasco (the kids were away) to spice it up for my wife. I match it up with some cornbread for a filling meal.

This recipe may find its way into the regular Leftover Les dinner rotation. I will probably replace the leftover Thanksgiving turkey with packaged cooked turkey breasts strips.

Chili-Flavored Turkey Stew With Hominy and Tomatoes

Origin: USA WEEKEND columnist Pam Anderson

Yields: 6 servings

INGREDIENTS:

  • 2 tablespoons olive oil
  • 1 large onion, cut into medium dice
  • 1/2 red bell pepper, stemmed, seeded and cut into small dice
  • 3 large garlic cloves, minced
  • 1/4 cup chili powder
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (14.5 ounce) can chicken broth
  • 2 cups canned hominy, drained
  • 4 cups leftover turkey meat, pulled into large pieces
  • Salt and pepper, to taste
  • 2 tablespoons minced fresh cilantro

DIRECTIONS:

  1. Heat oil in a large, deep saute pan over medium-high heat. Add onion and bell pepper; cook until soft and golden, about 5 minutes.
  2. Add garlic and chili powder; continue to cook until fragrant, 1 to 2 minutes longer.
  3. Add tomatoes, broth and hominy; bring to simmer.
  4. Reduce heat to low and simmer, partially covered, about 10 minutes, to blend flavors.
  5. Add turkey, salt and pepper. Simmer until heated through, about 5 minutes.
  6. Stir in cilantro. Serve with tortilla or corn chips if you like.

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