MAYA HARRIS RECIPES

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SOUTHERN-STYLE BUTTERMILK CORNBREAD | FOODTALK



Southern-Style Buttermilk Cornbread | Foodtalk image

Provided by The Grove Bend Kitchen

Total Time 42 minutes

Prep Time 12 minutes

Cook Time 30 minutes

Yield 8

Number Of Ingredients 8

2 Tbsps canola oil, to coat skillet
2 cups plain yellow cornmeal
1 cup all-purpose flour
1 Tbsp baking powder
1 ½ tsps salt
2 ½ cups whole buttermilk
6 Tbsps unsalted butter, melted
2 large eggs

Steps:

  • Preheat oven to 425°F and add the canola oil to a 10-inch cast iron skillet. Place the skillet in the oven for 8 minutes until the oil is very hot.
  • While the cast iron skillet is in the oven, prepare the cornbread batter. In a large bowl, whisk together cornmeal, flour, baking powder, and salt; set aside. In another medium bowl, whisk together buttermilk, melted butter, and eggs. Make a well in the center of the dry ingredients. Add the buttermilk mixture and stir until combined.
  • Pour the batter carefully into the hot oil in the skillet. Bake for about 27-30 minutes until golden brown and a toothpick inserted in the center comes out clean. Cut into wedges. Store in an airtight container in the refrigerator for up to 5 days.

MOM'S CHICKEN POT PIE RECIPE | ALLRECIPES



Mom's Chicken Pot Pie Recipe | Allrecipes image

Easy, beginner pot pie that your family will love.

Provided by Samantha Hamilton

Categories     Chicken Breasts

Total Time 1 hours 5 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 1 deep-dish pie

Number Of Ingredients 11

⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
1 ¾ cups chicken broth
⅔ cup milk
2 cups chopped cooked chicken
1 (14.5 ounce) can peas and carrots
½ (15 ounce) can whole new potatoes, drained
1 (15 ounce) package prepared double-crust pie pastry

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Melt butter in a large skillet over medium heat. Cook and stir onion, flour, salt, and pepper in melted butter until the onion is translucent, about 5 minutes.
  • Remove skillet from heat and pour chicken broth and milk into the skillet; bring the mixture to a boil and cook to thicken slightly, about 1 minute.
  • Remove skillet from heat and stir chicken, peas and carrots, and potatoes into the broth mixture.
  • Press one pie pastry into the bottom of a deep-dish pie pan. Pour the broth mixture into the pie pastry. Top with remaining pastry and press edges together to form a seal. Cut several slits into the top pastry. Place pie plate on a baking sheet.
  • Bake in preheated oven until the crust is golden brown, about 30 minutes. Let pie cool and filling thicken at room temperature for 15 to 20 minutes before cutting.

Nutrition Facts : Calories 439.6 calories, CarbohydrateContent 35.2 g, CholesterolContent 53 mg, FatContent 25.9 g, FiberContent 3.5 g, ProteinContent 16.9 g, SaturatedFatContent 9.5 g, SodiumContent 935.6 mg, SugarContent 1.6 g

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Jessica B. Harris is the author of eleven cookbooks documenting the foods of the African Diaspora, including The Africa Cookbook and The Welcome Table, and has written and lectured widely about the culture of Africa in the Americas.A professor at Queens …
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