February 16, 2011

Elizabeth's Ranch!

One fine November day, while visiting "the boys" in Texas, we took a trip out to Miss Elizabeth's ranch. I was able to breathe in that Texas ranch air, play with the horses and sit a spell on the porch, just taking in all the quietness of the country and the scenery of the ranch. Miss Elizabeth has a beautiful Texas style ranch home that sits on several acres outside of Weatherford, Texas. You feel instantly at home when entering her front door. Family pictures surround you in every room and her kitchen is full of pottery, yellow ware bowls and worn out cookbooks. There is a huge antique dining table that belonged to Elizabeth's parents, right off of the kitchen. As we sat down to enjoy an evening meal, Elizabeth invited us to kick our shoes off  and share a glass of sweet tea as we watched the sunset! This chili cornbread reminds me of Texas and walking through the front door at Elizabeth's ranch! 

A Maine House Mosaic

Chili Cheese Cornbread
1/2 lb. chorizo sausage
2 cups flour
1 1/2 cups yellow cornmeal
1/3 cup sugar
2 T. baking powder
2 large eggs
1 cup milk
1/2 cup vegetable oil
1/2 cup sour cream
6 ounces sharp cheddar cheese, shredded
1 (4 oz.) can mild green chilies. drained and chopped

Preheat oven to 375 degrees F. Estelle's uses Miss Helen's black iron skillet, however, if you do not own a black iron skillet, use a 9x2 inch baking pan and spray it with cooking spray. Remove casing from choriozo and coarsely chop. Add chorizo to a frying pan and saute' until browned, about 5-7 minutes. Remove chorizo from pan and place on paper towels to blot any excess grease. Place flour, cornmeal, sugar, baking powder and salt in a bowl and set aside. In a separate bowl, whisk eggs, milk, vegetable oil and sour cream until smooth. Whisk egg ingredients into dry ingredients until well combined. Stir in chorizo, cheese and green chilies. Place batter in prepared pan and bake 35-40 minutes. Top should be golden brown. Serve warm with lots of butter!

"If my granpaw didn't git cornbread once a day, he said he couldn't live.
 I'd bake him a cake at night, he'd eat half of it hot.
Then he'd git up in the night and eat what was left,
crumbled up in milk."


"Stayed a string bean all his life, too.
 He said preachin' the word of God kept the fat wore off!"

"It has never served me in that particular way, I regret to say!"

Excerpt from At Home in Mitford

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