This is a recipe that makes me "Lunchbox Swap" with Mohati.
Easy to make and extremely yummy..
Ingredients
Cooked rice (Should be cooked in such a way that the grains remain separate and are not sticky)
Vegetables (Potatoes-diced, green beans-chopped, peas, onions-thinly sliced)
Ghee/oil
Whole cloves (4-5)
Cinnamon (1/2 stick)
Bay leaves
Ginger
Whole Pepper corn (4-5)
Jeera (Cumin seeds)
Green chillies
Green Chutney (see below)
Method:
Put the diced potatoes, beans and peas in a pot of water and boil them for ~20 mins until they are a little tender (don’t overcook them).
Heat the ghee/oil in a big pan and add the jeera, cloves, cinnamon, peppercorns and bay leaves to it. After they simmer for a while add the sliced onions and cook for a while. Thereafter add the ginger and green chilles to it. Then in a few mins add the cooked veggies and about half a cup of the green chutney to it (the amount of green chutney you add can vary depending on how much you like it). Let it cook for about 5-7 mins and then turn off the heat. After a while mix the rice into this veggie mix. Serve garnished with cilantro.
Green Chutney
This is a mildly spicy, very flavorful sauce that will go as an accompaniment with a lot of Indian dishes. It can be made in larger amounts and frozen. It is best to freeze it in small containers so you can remove one, thaw and use. That way you don’t freeze-thaw too many times.
Ingredients
Fresh cilantro (2-4 bunches) (Washed and finely chopped)
Green chillies (10-12 or more depending on how spicy you want it)
Ginger
Lemon/Lime
Peanuts
Ground Jeera powder [one tablespoon]
Salt
Sugar
Oil
Method:
Grind the peanuts in a grinder and add the salt, sugar and jeera powder to it. Then add the green chillies and ginger and grind everything. After that start adding the cilantro bit by bit making a nice even paste. Squeeze a lemon and add a tablespoon of oil to it. You may need to add a little water to make it nice and even (don’t add too much though).
Note: You can also reduce the amount of cilantro and substitute it with mint to it to make mint chutney.
Easy to make and extremely yummy..
Ingredients
Cooked rice (Should be cooked in such a way that the grains remain separate and are not sticky)
Vegetables (Potatoes-diced, green beans-chopped, peas, onions-thinly sliced)
Ghee/oil
Whole cloves (4-5)
Cinnamon (1/2 stick)
Bay leaves
Ginger
Whole Pepper corn (4-5)
Jeera (Cumin seeds)
Green chillies
Green Chutney (see below)
Method:
Put the diced potatoes, beans and peas in a pot of water and boil them for ~20 mins until they are a little tender (don’t overcook them).
Heat the ghee/oil in a big pan and add the jeera, cloves, cinnamon, peppercorns and bay leaves to it. After they simmer for a while add the sliced onions and cook for a while. Thereafter add the ginger and green chilles to it. Then in a few mins add the cooked veggies and about half a cup of the green chutney to it (the amount of green chutney you add can vary depending on how much you like it). Let it cook for about 5-7 mins and then turn off the heat. After a while mix the rice into this veggie mix. Serve garnished with cilantro.
Green Chutney
This is a mildly spicy, very flavorful sauce that will go as an accompaniment with a lot of Indian dishes. It can be made in larger amounts and frozen. It is best to freeze it in small containers so you can remove one, thaw and use. That way you don’t freeze-thaw too many times.
Ingredients
Fresh cilantro (2-4 bunches) (Washed and finely chopped)
Green chillies (10-12 or more depending on how spicy you want it)
Ginger
Lemon/Lime
Peanuts
Ground Jeera powder [one tablespoon]
Salt
Sugar
Oil
Method:
Grind the peanuts in a grinder and add the salt, sugar and jeera powder to it. Then add the green chillies and ginger and grind everything. After that start adding the cilantro bit by bit making a nice even paste. Squeeze a lemon and add a tablespoon of oil to it. You may need to add a little water to make it nice and even (don’t add too much though).
Note: You can also reduce the amount of cilantro and substitute it with mint to it to make mint chutney.
The last gathering of the group at A's had seen Mohati cook finger licking good Chole. So after much nagging and begging and pleading, she has given up her recipe..
Ingredients:
2 cans chick peas (garbanzo beans) [remove water and run water over them]
One big onion [Sliced, thin and long]
One can diced tomatoes or 2-3 fresh tomatoes diced
Ginger (minced) [~1-2 tablespoons]
Garlic (minced) [~1 tablespoon]
Chole masala (spice) [Available in India stores]
Jeera (Cumin seeds)
Whole pepper corns [4-5]
2 Bay leaves
Whole cloves [4-5]
Red chilli powder
Turmeric
Salt
Oil
Method:
Take a pot/pan and heat a couple of tablespoons of oil in it for a few minutes. Add a teaspoon of jeera to it. Then add the bay leaves, peppercorns and cloves and let them simmer for a while. When you smell the aroma of the pepper, jeera and the cloves add the onions. Let the onions cook for a while. [Do not cover the pot]. Then add the ginger and stir for a while. After a few minutes add the garlic and let it cook some more until the onions start becoming a little brown. Then add the tomatoes (along with the juice in the can). Let this cook for a long time until the gravy looses the water and becomes dry and the oil starts to separate. Then add the chole, masala according to taste (2-3 tablespoons), a pinch of turmeric and salt. Give it a quick stir and add a cup of water to it. You can add more or less depending on the consistency. Let it simmer for a while and then remove from heat and serve with poori/naan/rice. You can sprinkle fresh chopped cilantro on top before serving.
Ingredients:
2 cans chick peas (garbanzo beans) [remove water and run water over them]
One big onion [Sliced, thin and long]
One can diced tomatoes or 2-3 fresh tomatoes diced
Ginger (minced) [~1-2 tablespoons]
Garlic (minced) [~1 tablespoon]
Chole masala (spice) [Available in India stores]
Jeera (Cumin seeds)
Whole pepper corns [4-5]
2 Bay leaves
Whole cloves [4-5]
Red chilli powder
Turmeric
Salt
Oil
Method:
Take a pot/pan and heat a couple of tablespoons of oil in it for a few minutes. Add a teaspoon of jeera to it. Then add the bay leaves, peppercorns and cloves and let them simmer for a while. When you smell the aroma of the pepper, jeera and the cloves add the onions. Let the onions cook for a while. [Do not cover the pot]. Then add the ginger and stir for a while. After a few minutes add the garlic and let it cook some more until the onions start becoming a little brown. Then add the tomatoes (along with the juice in the can). Let this cook for a long time until the gravy looses the water and becomes dry and the oil starts to separate. Then add the chole, masala according to taste (2-3 tablespoons), a pinch of turmeric and salt. Give it a quick stir and add a cup of water to it. You can add more or less depending on the consistency. Let it simmer for a while and then remove from heat and serve with poori/naan/rice. You can sprinkle fresh chopped cilantro on top before serving.
Image Courtesy - http://www.kingofcocktails.com/So the talk of Martini and my collection (rather blackmail payments from H and other friends is now a known fact). So I am taking the liberty to publish some of the well known ones ...
1. The Absolute aka "Let's start at the ABC of Martini making"
5 parts vodka
1 part triple sec
2 parts fresh lemon juice
1 dash orange bitters
Combine all ingredients in a cocktail shaker with cracked ice and shake well. Strain into a chilled cocktail glass.
Combine all ingredients in a cocktail shaker with cracked ice and shake well. Strain into a chilled cocktail glass.
2. The Spin Off - Comes from my love of a good Rum .. (Sold as the Daiquiri Martini)
2½ oz. Bacardi light rum
2 oz. Fresh lime juice
1 tsp. Superfine sugar
Combine ingredients in mixing glass. Add ice, shake and strain into your martini glass.
2 oz. Fresh lime juice
1 tsp. Superfine sugar
Combine ingredients in mixing glass. Add ice, shake and strain into your martini glass.
3. The Champagne Martini
1 1/2 oz. Vodka
Champagne
Pour vodka in to a chilled champagne flute. Fill with champagne.
Pour vodka in to a chilled champagne flute. Fill with champagne.
4. The Cosmopolitian (Something I can't stand..)
1 1/2oz. Vodka
1/2 oz. Cointreau or Triple Sec
3/4 oz. Cranberry Juice
1/4 oz. Lime Juice
Combine all ingredients in cocktail shaker with ice. Shake well. Strain into a cockail glass, and Garnish with a lime squeeze.
5. The Sunset Martini
1Part Absolut Mandarin Orange Vodka
1Part Cranberry Cocktail
1Part Sprite
Shake all in the cocktail shaker with/ without ice .Garnish with with orange twist if desired
1Part Cranberry Cocktail
1Part Sprite
Shake all in the cocktail shaker with/ without ice .Garnish with with orange twist if desired
6. The Lychee Martini -
6 oz vodka
1 1/2 oz Cointreau
And Lychee Puree.
Fill cocktail shaker with ice cubes and add lychee purée, vodka, and Cointreau. Shake and serve. Garnish with fresh Lychees.
For the Lychee puree - Puree Lychees (1 16 Oz can) in ~ 1/4 cup of syrup or if you are lazy like me - use the sweetened juice :P
7. The Mango Martini - Thanks to HMM for this one .. will try it one of these days..
1 part Kayree Panhe (see below)
1 part Vodka
Fill cocktail shaker with ice cubes and the panha, vodka, and shake. Serve in a chilled Martini glass.
For The Kayree Panha -
4 medium-sized raw green mangoes
2 cups sugar
1 cup water
1 tbsp coarsely ground black rock salt
1 tsp freshly ground pepper
2 tbsps Aniseed/fennel seeds ground coarsely
2 tbsps cumin seeds roasted and ground coarsely
Chilled water
Crushed ice
Sprigs of mint to garnish
Wash, peel and grate the raw mangoes. Mix the mangoes, sugar and water in a deep saucepan and boil till the mangoes are soft.
Put this mixture into a food processor and blend till smooth.
Put the blended mix back into the saucepan and on a medium flame.
Add the remaining ingredients and cook for another 20 minutes.
Take off from the fire and allow to cool completely.
2 cups sugar
1 cup water
1 tbsp coarsely ground black rock salt
1 tsp freshly ground pepper
2 tbsps Aniseed/fennel seeds ground coarsely
2 tbsps cumin seeds roasted and ground coarsely
Chilled water
Crushed ice
Sprigs of mint to garnish
Wash, peel and grate the raw mangoes. Mix the mangoes, sugar and water in a deep saucepan and boil till the mangoes are soft.
Put this mixture into a food processor and blend till smooth.
Put the blended mix back into the saucepan and on a medium flame.
Add the remaining ingredients and cook for another 20 minutes.
Take off from the fire and allow to cool completely.
Labels: Cocktail Hour
One of my favorite things from a bakery shop at home was stuffed puff pastries - either with Kheema or Veggies. This is my version of it.
Ingredients -
1 Puff Pastry Sheet Box (makes 12)
4 potatoes boiled and mashed
1 large red onion finely chopped
1 cup of peas (I use frozen)
2 large tomatoes chopped
1 tsp crushed garlic
1 tsp crushed ginger
2-3 chillies (depends on taste)
Any additional veggie, according to taste
Garam masala, salt to taste and oil and tadka ingredients (mustard seeds - 1tsp, haldi 1/2 tsp)
Method -
1. Remove the pastry sheet to thaw.
2. Do the tadka - heat oil, add mustard seeds . When they begin to sputter, add the haldi (turmeric powder).
3. Add the chillies, garlic and ginger. Fry for a minute. Add onions. Fry till golden brown. And garam masala.
4. Add Potatoes and mix. Add the remaining veggies. Mix well. Season with salt to taste. Add chilli powder if you want to increase the heat (I prefer the filling to be a little spicy).
5. Let it cool.
6. Cut the thawed pastry sheets into 3 equal portions horizontally and divide each into two.
7. Take 1 piece, add filling at one end. Fold over in half. Press the edges to seal. Store under a moist paper till all the pastry strips are filled.
8. Bake at 400 F for 15 minutes, till golden brown. Serve warm with "Hot and Sweet" Ketchup and Cool Litchee juice.
Any stuffing will do. Use your imagination and bake away.
Tip - Bake all the pastry and store in the fridge in an airtight container. Heat through again in the oven at 400 F for 5 minutes. I have never stored them beyond 2 days.
Ingredients -
1 Puff Pastry Sheet Box (makes 12)
4 potatoes boiled and mashed
1 large red onion finely chopped
1 cup of peas (I use frozen)
2 large tomatoes chopped
1 tsp crushed garlic
1 tsp crushed ginger
2-3 chillies (depends on taste)
Any additional veggie, according to taste
Garam masala, salt to taste and oil and tadka ingredients (mustard seeds - 1tsp, haldi 1/2 tsp)
Method -
1. Remove the pastry sheet to thaw.
2. Do the tadka - heat oil, add mustard seeds . When they begin to sputter, add the haldi (turmeric powder).
3. Add the chillies, garlic and ginger. Fry for a minute. Add onions. Fry till golden brown. And garam masala.
4. Add Potatoes and mix. Add the remaining veggies. Mix well. Season with salt to taste. Add chilli powder if you want to increase the heat (I prefer the filling to be a little spicy).
5. Let it cool.
6. Cut the thawed pastry sheets into 3 equal portions horizontally and divide each into two.
7. Take 1 piece, add filling at one end. Fold over in half. Press the edges to seal. Store under a moist paper till all the pastry strips are filled.
8. Bake at 400 F for 15 minutes, till golden brown. Serve warm with "Hot and Sweet" Ketchup and Cool Litchee juice.
Any stuffing will do. Use your imagination and bake away.
Tip - Bake all the pastry and store in the fridge in an airtight container. Heat through again in the oven at 400 F for 5 minutes. I have never stored them beyond 2 days.
I decided to get off the usual chicken wings and beer menu to try something fancy. The menu was bruschetta, tomato and herb soup and taboulleh. The alcohol was beer :) Yeah watching the game without the beer is .. well .. just plain stupid but the beer was Smirnoff's Green Apple (I hear you snorting in disdain - it is actually a good beer :/)
Bruschetta
Ingredients -A loaf of freshly baked French bread
A ready made Pesto sauce (found where the Italian things are kept in the cold section)
A freshly cut tomato and cheese.
Cut the loaf into 3 parts (depending on size of loaf- each should be about 5-6 inches). Broil in a oven till it browns.
Then spread the pesto over it, arrange the slices of tomato, sprinkle cheese and return to oven for another 5 minutes till the cheese melts.
Serve warm.
Tomato soup - 1 can of fresh tomato soup (I prefer Campbell), some fresh herbs - Basil and thyme.
Heat soup as per instructions. Spruce up with some fresh herb, freshly ground pepper and croutons :)
Taboulleh - 
1 box of Taboulleh (or 1 cup cracked wheat or bulgur and 1 tsp all spice)
1/2 cucumber finely chopped.
1 tomato finely chopped.
1 scallion finely chopped.
Juice of 1/2 lemon
Basil or flat leaf parsley.
Lettuce leaves to serve
Add 1 cup boiling water to the cracked wheat. Cover and keep in the refrigerator for 1/2 hour. Then add the the remaining ingredients. Adjust salt to taste. Cover and keep in fridge till serving time.
Served scooped on lettuce leaves.
I love winters. Nothing removes the chill of a winter night as warm soup and homemade warm bread. Since winters have not been the norm this year (we had measly snow - all of 8 snow flakes :/), I had not tried out my collection of soup recipes. Also now a days, with none of my usual crowd dropping in for dinner - I loathe cooking elaborate dinners for one :( But last Sunday, I decided to get back into the game.. I am reopening the Food Club (actually forcefully dragging in my friends to eat ... they don't have to cook :/). With that thought I went and restocked my pantry and made the first winter soup of the year - Veg Chili.
Being a grad student with a completely eratic schedule, my meals are a version of Sandra Lee Meets Rachel Ray - they are simple enough to be made in half an hour or so, with a lot of store bought pre-made stuff, and though good to look at and eat, they are not as elaborate as Lee's meals. The Chili is no exception - canned beans, tomatoes and spice packets are spiffed up with fresh veggies to make a hearty meal in less than 30 minutes.
Ingredients -
1 18 oz. can of Red Beans
18 oz. can of Pinto Beans
24 oz can of Tomatoes (chili ready or not)
1 packet of Chili spice (or 1/2 tsp each of powdered oregano, coriander, cumin, cloves and all spice)
2 tsp (or more) of pepper flakes
Fresh Veggies - Chopped onions, Capsicum (I have both yellow and green in this version), garlic and anything else you might want to add :)
Oil and salt to taste
Recipe -
In about 1 Tbsp of oil saute the onions, the capsicum, garlic till the veggies get tender.
Then add the beans and tomatoes and little bit of water.
Either add the chili mix according to the directions or add the spice mix. Bring the mixture to boil and turn down the heat and let it simmer for 15- 20 min.
I actually like to eat the chili after it is a day old and all the spices have marinated. I have served it with garlic bread stick here (store bought and warmed in the oven) but I prefer eating it with Corn bread.
Being a grad student with a completely eratic schedule, my meals are a version of Sandra Lee Meets Rachel Ray - they are simple enough to be made in half an hour or so, with a lot of store bought pre-made stuff, and though good to look at and eat, they are not as elaborate as Lee's meals. The Chili is no exception - canned beans, tomatoes and spice packets are spiffed up with fresh veggies to make a hearty meal in less than 30 minutes.Ingredients -
1 18 oz. can of Red Beans
18 oz. can of Pinto Beans
24 oz can of Tomatoes (chili ready or not)
1 packet of Chili spice (or 1/2 tsp each of powdered oregano, coriander, cumin, cloves and all spice)
2 tsp (or more) of pepper flakes
Fresh Veggies - Chopped onions, Capsicum (I have both yellow and green in this version), garlic and anything else you might want to add :)
Oil and salt to taste
Recipe -
In about 1 Tbsp of oil saute the onions, the capsicum, garlic till the veggies get tender.Then add the beans and tomatoes and little bit of water.
Either add the chili mix according to the directions or add the spice mix. Bring the mixture to boil and turn down the heat and let it simmer for 15- 20 min.
I actually like to eat the chili after it is a day old and all the spices have marinated. I have served it with garlic bread stick here (store bought and warmed in the oven) but I prefer eating it with Corn bread.
The Soul Of A New Cuisine
0 Comments Published by Sakshi on Wednesday, December 20, 2006 at 7:39 AM.
I love African food - the ingredients are familiar to a Desi like me but the taste is so uniquely different. To a spicy (hot) food lover like me, the food is a delight (harissa or berbere.. yummmmm). So when I saw Marcus Samuelsson's book in the library, I grabbed it with both hands. In under 2 hours flat, I had bookmarked 90% of the book for things to try. The book is a beauty, in terms of simplicity of the recipes, the depth of knowledge and the pictures of Africa.
I expected no less from this brilliant chef (Executive Chef at the New York restaurants, Riingo and Aquavit ). Ethipion born and raised in Sweden, the Chef shares the diversity of African culture and food in this book. Featuring 200+ recipes, ranging from spicy stews to the spice blends, made with ingredients readily available in American markets,the book is a keeper.
Here are a few recipes from the book (to look at a few pages of the book, click here (pdf))-
HARISSA - I love this hot spice mix. I use it as a rub(on meat) or as a condiment. It stores up to 3 weeks in the refrigerator.
Ingredients
3/4 cup olive oil
2 garlic cloves, minced
1 teaspoon ground caraway
1 cup mild chili powder
1 tablespoon ground coriander
1 teaspoon salt
2 tablespoons chopped mint
Method:
Heat the oil in a small sauté pan over medium heat. When shimmers, add the garlic and sauté until golden, about 4 minutes.
Remove the pan from the heat. Add the caraway,chili powder, coriander, salt, and mint and stir to combine. Let cool.
And here's something that I will make right after I come back from my break -
POMEGRANATE RICE
Ingredients
2 tablespoon spiced butter or unsalted butter
2 cups broken jasmine rice or long grain white rice
1/2 cups olive oil
2 shallots, chopped
1 two-inch piece of ginger, peeled and grated
1 cinnamon stick
3 cups chicken stock
1 bay leaf
1/2 cup pistachios
Seeds from 2 pomegranates
Method:
Melt the butter in medium sauté pan over very low heat. Add 1/2 cup of the rice, stirring to coat. Cook for 30 minutes, stirring occasionally, until the rice is a nut-brown color. Remove from the heat.
Meanwhile, heat the oil in a medium saucepan over medium heat. Add the shallots, ginger, cinnamon, and the remaining 1 1/2 cups rice and sauté, stirring frequently, until the rice is golden brown, about five minutes. Add the chicken stock and bay leaf and bring to a boil. Reduce the heat, cover, and simmer for 14 minutes. Remove from the heat and let sit, covered, for 10 minutes, or until the liquid is absorbed.
Mix together the rices in a bowl, and fold in the pistachios and pomegranate seeds.
Remove the bay leaf. Serve immediately or at room temperature.
SInce I am going to be working during the break and will be eating alone, Idecided to re-make last year's menu for a thanksgiving dinner. This wasy I already have the kinks worked out and making the dinner will be no fuss and a happy experience. So I wil be making a Chicken breast cooked in cranberry spice sauce (I wanted to do Turkey breast, but I have Chicken at home, so I will just cook that) and Jalapeno stuffed Cornbread. (I am skipping the stuffing because the poultry is going to be cooked in sauce and will not be dry). And Apple pie for dessert (I buy the Betty Crocker frozen version. Its good and saves me a lot of work).
So I will spend the afternoon cooking and then eat an early dinner and drink wine (A dry Sula white wine- courtsy of H :)) and watch football- the traditional way of celebrating.
Most importantly, I will remember to be grateful for all the good things that happened this year and all those people who have made life so much more fun. After all, this is a day for rememberance of life's bountiful harvest.
Here is the recipe for the Chicken with Cranberry spice Sauce:
1 (2 1/2 - 3 lb.) Chicken breast, cut up
Dash pepper and 1 tsp. salt
1 1/2 tbsp. butter
1/4 c. canned jellied cranberry sauce
1 c. water
1 tbsp. wine vinegar
3 whole cloves
1 stick cinnamon
1 tbsp. seedless raisins
2 tbsp. water
1 tbsp. cornstarch
Season chicken with salt and pepper. In hot butter in 9" or 10" skillet, saute chicken, few pieces at a time, until golden brown on both sides. Mix cranberry sauce, 1 cup water, vinegar, cloves, cinnamon and raisins; pour over chicken, turning occasionally. Simmer gently, covered, over low heat, about 40 minutes or until chicken is fork tender. Remove chicken to heated platter. Make a paste of cornstarch and 2 tablespoons water; stir into mixture in skillet. Simmer gently, stirring until thickened. Serve over chicken. Makes 4 servings.
Here is how to make the Jalapeno Cornbread
3 c. cornbread mix
2 1/2 c. milk
3 eggs, beaten
1 c. drained whole kernel corn
8 sm. jalapenos, chopped
2 1/2 c. grated sharp cheddar cheese
1 lg. onion, chopped
1/2 c. salad oil or bacon grease
In a mixing bowl, mix together cornbread mix, milk and eggs. Add corn, jalapenos, cheese and onion. Heat oil and add to mixture. Pour into 3 (8 inch) pans and bake at 375 degrees for 45 minutes. This is for a large crowd and may be cut down.
So I will spend the afternoon cooking and then eat an early dinner and drink wine (A dry Sula white wine- courtsy of H :)) and watch football- the traditional way of celebrating.
Most importantly, I will remember to be grateful for all the good things that happened this year and all those people who have made life so much more fun. After all, this is a day for rememberance of life's bountiful harvest.
Here is the recipe for the Chicken with Cranberry spice Sauce:
1 (2 1/2 - 3 lb.) Chicken breast, cut up
Dash pepper and 1 tsp. salt
1 1/2 tbsp. butter
1/4 c. canned jellied cranberry sauce
1 c. water
1 tbsp. wine vinegar
3 whole cloves
1 stick cinnamon
1 tbsp. seedless raisins
2 tbsp. water
1 tbsp. cornstarch
Season chicken with salt and pepper. In hot butter in 9" or 10" skillet, saute chicken, few pieces at a time, until golden brown on both sides. Mix cranberry sauce, 1 cup water, vinegar, cloves, cinnamon and raisins; pour over chicken, turning occasionally. Simmer gently, covered, over low heat, about 40 minutes or until chicken is fork tender. Remove chicken to heated platter. Make a paste of cornstarch and 2 tablespoons water; stir into mixture in skillet. Simmer gently, stirring until thickened. Serve over chicken. Makes 4 servings.
Here is how to make the Jalapeno Cornbread
3 c. cornbread mix
2 1/2 c. milk
3 eggs, beaten
1 c. drained whole kernel corn
8 sm. jalapenos, chopped
2 1/2 c. grated sharp cheddar cheese
1 lg. onion, chopped
1/2 c. salad oil or bacon grease
In a mixing bowl, mix together cornbread mix, milk and eggs. Add corn, jalapenos, cheese and onion. Heat oil and add to mixture. Pour into 3 (8 inch) pans and bake at 375 degrees for 45 minutes. This is for a large crowd and may be cut down.
