I had Butternut Squash Soup yesterday at a restaurant called Bolsa. It was delicious.
The cool weather (and another day of being home alone with nothing I need to do) inspired me to try to cook some myself.
Here is the recipe I used.
It turned out to be very tasty!
Gran Gran gave me a new pan I have been wanting to try so I decided to make some Jalapeno Cornbread. Brett said he eats it at the hospital and really likes it so I thought I would try to make some for him.
Jalapeño Cheddar Cornbread
3 boxes Jiffy Cornbread Mix
- 1 can Cream Corn
- 2 C sour cream
- 2 C shredded cheddar
- 3 eggs
- 1 large yellow onion, diced
- 1 green bell pepper diced
- diced jalepeno peppers ~3
- salt and pepper
Mix all of the ingredients together, spread in a greased 9x13 dish and bake at 350 for about 1 hour.
(This recipe makes a lot of cornbread! It is really moist and REALLY good!)
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