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Use as bread for grilled cheese, or other grilled sandwiches, or toast and top with chili and cheese.
Whisk flour, cornmeal, sugar, and baking powder. Add eggs and milk, stir until combined without over-mixing. Fold chorizo, cheddar, and scallions into cornbread batter.
Heat waffle maker to manufacturer’s recommendations, grease if necessary. Pour 1/4-1/3 cup into each section, close the cover and cook for 3-5 minutes until the edges are set. Cool on a wired rack.
Note: If you don’t have a waffle iron, you can easily make these into griddle cakes, or bake in a cornbread pan. If you are going to bake this in the oven, you’ll want the thicker batter so use just half the directed amount of milk.
Cornbread recipe adapted from, Better Home & Gardens New Cook Book (circa 1996).
This Low Fat Banana, Date & Nut Bread may be low on fat, but it’s not low on flavor! It’s perfect to enjoy with that morning tea or coffee. This recipe makes two loaves, one to eat now, and one to put in the freezer to enjoy later.
Better than Starbucks makes!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!