When I set out on this journey in the blogging world my goal was to try to write every day. In the beginning I did really well. Then Thanksgiving came and Christmas followed right behind. So, I thought once Christmas was over and life was back to normal it would be easier to sit down to write. But it seems like all I do is sit down to read other blogs. I think I could sit here all day and read and I'm finding it so hard to write. Maybe it's that I don't feel that I have anything interesting to say...I just don't know. Anyway, I'm here now to write.
Yesterday for lunch I made Tamale Pie. When I make chili I like to fix Martha White's Buttermilk Cornbread to go with it. The last few times I have looked for it Walmart has been out of it. I saw another package and decided to try it.
On the back of the package is the recipe for Tamale Pie. It was really good and very easy to make so I want to share it with you.
2 (15 oz.) cans chili with beans
2 oz. (1/2 cup) shredded cheddar cheese
1 (6 oz.) pkg. Martha White Cotton Country Cornbread Mix
3/4 cup water
1. Heat oven to 375 degrees. Pour chili into ungreased 8-inch square (2-quart) baking dish; sprinkle with cheese.
2. In small bowl, combine cornbread mix and water; stir until smooth. Spread evenly over cheese.
3. Bake at 375 degrees for 30-40 minutes or until golden brown.
Makes 6 servings
Of course this is after we dug into it. I also doubled the recipe so we could have leftovers for supper.
Last week I was so excited to receive my very first award from Lisa at House of Many Blessings.
And my 2nd....
from Beth at Olde Tyme Marketplace
(Oh, I hope I got the link thingy right!)
Thank you to both of you. I am choosing not to pass them on because so many of you have requested not to be awarded.
Well, I hope you all have a good rest of the week and stay warm.
In The Kitchen With Debbie
1 week ago