While we were on vacation, I decided to have a little contest to settle a very important point of contention between Dea and Darius, and Trey and I. It had become the subject of heated debates, raised voices, and tears.
Not really but I'm trying to create some drama. Work with me.
The boys have insisted vehemently that Jiffy Cornbread is off the chain and the only cornbread worth eating. Everything else might as well be used as cat litter. Their words.
Trey and I firmly believe in the delightful tastiness of Martha White Sweet Yellow cornbread and our difference in opinion has built a wall between us that nothing could tear down. More drama.
So, while we were on vacation, I brought and made both brands and we had ourselves a little double (or single, I don't really know the difference) blind taste test.
Guess which one the boys picked?
Martha White Sweet Yellow Cornbread. They loved it and said, "Oh yeah, this one's definitely Jiffy. It's that much better."
Keep diggin' that hole gentlemen. Keep diggin'.
And to show you their humility in defeat, when I did the big reveal proving once and for all which one tasted better, they said, "Well...yeah...but...uh...we still like Jiffy better. It's totally better."
One thing we all could agree on was how well cornbread went with this Jambalaya Recipe that my friend Carrie gave me. She's from Louisiana and told me this is just as easy and about a thousand times better than the box kind. I gotta agree. This recipe serves 4 so I double (or triple) it. Enjoy!
1/2 cup chopped celery
1 small onion chopped
1 chopped green sweet pepper
1 can diced tomatoes
1 1/2 cups beef or vegetable broth
2/3 cup long grain rice
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
2 teaspoons bottled Tobasco sauce (this is too much for little ones but perfect for adults or big stinky teenage boys.)
2 bay leafs
1 lb sliced and browned sausage.
Meat from one rotisserie chicken. Easy as pie.
In the same pan you browned the sasauge, add a little butter and saute the celery onion and pepper. Stir in tomatoes, broth, uncooked rice, basil, thyme, garlic powder, pepper, Tobasco sauce, and bay leaf. Bring to boil. Reduce heat. Cover and simmer for 20 minutes or till rice is tender. Stir in sausage and heat. Discard bay leaf.
Serve with Martha White's Sweet Yellow cornbread if you know what's good for you.