CARLA WHITE RECIPES
CARLA HALL'S SKILLET CORNBREAD | RECIPE - RACHAEL RAY SHOW
Use this cornbread to soak up yummy juices from your dinner!
Provided by Carla Hall
Number Of Ingredients 7
Steps:
- Preheat the oven to 425ºF
- Heat a 12-inch, cast-iron skillet in the oven until very hot
- In a medium bowl, combine the cornmeal, baking powder and salt
- In a small bowl, whisk together the eggs, sour cream, creamed corn and 1/2 cup oil
- Pour the wet ingredients into the dry ingredients and mix until smooth
- Pour the remaining 2 tablespoons oil into the hot skillet, and then pour the batter into the skillet
- The batter will begin sizzling right away
- Bake until golden and a cake tester inserted in the center comes out clean, about 25 minutes
- Serve hot or warm
- *In a food processor, pulse together 3/4 cup fresh or thawed frozen corn and 1/2 cup heavy cream until coarsely blended
OVEN BAKED WHITE RICE, PERFECT EVERY TIME! RECIPE - FOOD.COM
This recipe makes perfect rice every time, simply because the temptation to stir isn't there. This foolproof rice goes well with roasted chicken or broiled fish. I sometimes like to add a 1/2 cup of shredded carrots in addition to the onion to give it a flash of color.
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- In a medium stovetop-to-oven pot melt butter or olive oil over medium heat.
- Add chopped onions and cook 3 to 5 minutes, stirring until softened.
- Add rice and stir until well coated.
- Add chicken or vegetable stock, salt and pepper to taste.
- Bring to a boil.
- Cover and bake until the rice is tender and the stock is absorbed, about 20 to 25 minutes.
- Let stand, covered for 5 minutes before serving.
Nutrition Facts : Calories 245.5, FatContent 4.6, SaturatedFatContent 2.3, CholesterolContent 11.2, SodiumContent 200.1, CarbohydrateContent 43.1, FiberContent 0.9, SugarContent 2.8, ProteinContent 6.6
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