Tuesday, February 24, 2015

Tango Kale & Chile Corn Bread!

Over the weekend the Winter of 2015 rolled on, bringing more snow and ice pellets and rain - blah blah blah.
So, for this weekend's cook I pitched a tent over the smoker so I could continue to get to know the new Shirley Fabrication pit.
On the meat side of the menu was chicken thighs for Saturday & pork butts for Sunday, with a few sides to go with it all.
One side item was a corn bread which was superb!
Yeah, I know, another corn bread recipe on the internet!
Well, his bread has a super taste, nice kick from some Southwest Sunset and is very, very moist.
I would ask you to give it a try then let me know how you enjoyed it.

Tango Kale & Chile Corn Bread


2 TBS Butter
1 Sm White Onion / Chopped
2 Pkgs Corn Muffin Mix
4 Eggs
1 13 oz Can Margaret Holmes Seasoned Kale / drained
1 4 oz Can Green Chilies
1 Cup Ricotta Cheese
1/4 Cup Milk
2 TBS Tango Spice Southwest Sunset

Grease a 9 x 13 pan.

Melt butter in a skillet, saute onion until tender, allow to cool slightly.

In a large bowl, blend all ingredients until well incorporated.

Pour into prepared pan and bake in a 350 degree oven for 40 to 45 minutes, until lightly browned.

Please give this recipe a try, then let me know how awesome yours turned out!

As Always, Thank You For Reading!

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