Maggie Tidwell

I added cayenne which gave it just enough kick!

This is what you call a foolproof recipe. Here’s my story. I didn’t have the right kind of cheese so I used the cheese I had. I didn’t have canned chilies so I used fresh chilies and cook them at 450 in the oven for about 20 minutes. That’s all well and good. Then, I messed up this recipe so bad - doubling the milk, forgetting the flour, pouring some of the liquid out, sprinkling the flour on top and mushing it down and then leaving it in an oven I thought was turned off but wasn’t for 20 minutes over the cooking time. I’m usually a good cook but there must have been some synapse misfires this afternoon. Anyway, the point is, after all that buffoonery the casserole was delicious! I couldn’t believe it. Trust me, you cannot mess this up.

This is delicious. It made a lot more than an 8 x 8 casserole dish could hold so I used my cast-iron skillet and it was perfect. Next time I will add a lot more spinach because one cup kind of disappeared. And I of course added a lot more garlic because…it’s garlic! And more cheese because I come from a family of over-cheesers. It’s a spicy dish so approach spices with caution if your family members faint easily.

At last, cornbread that is light, flavorful but not too sweet and cakelike. Simple too. I didn’t have milk so used 1 cup half-and-half and 1/2 cup water. The batter looked very thin but came out perfect. Best cornbread I ever made!

This is simple and delicious. But You can make it even simpler by using chicken broth or stock with the rice instead of water and ditching the boullion cubes.herbs are used

Disaster. Total disaster. Just happy the future of the free world did not depend on these cookies.