One of my best childhood memories is eating warm buttered cornbread and drinking hot chocolate. As I got older my taste changed, but not so much. Now it's warm buttered jalapeno cornbread and hot tea.

What's better than jalapeno cornbread and hickory flavored beans? Leftover jalapeno cornbread reincarnated as spicy pork chop stuffing. Hickory flavored beans and pork chop stuffing recipes are below.

Jalapeno Cornbread Recipe

INGREDIENTS

1 cup yellow corn meal
1 small can cream style corn
1 cup plain yogurt
1 cup cheddar cheese, grated
1/2 tespn garlic powder
3 or 4 medium-sized jalapeno peppers, finely chopped*
2 medium eggs, beaten
2/3 cup vegetable oil
1 tbsn baking powder
1 tspn salt
2 green onions, green part only, finely chopped

DIRECTIONS

Preheat oven to 425 degrees

Mix all ingredients in a large bowl and stir to blend well. Do not use electric mixer or blender.

Pour mixture into a large ovenproof dish that has been oiled/greased with margarine.

Bake for 20 to 25 minutes or until a knife, when inserted in center of bread, comes out clean. Serve with slightly softened butter or sour cream on the side.

Makes 6 to 8 servings.

Hints
*Remember to use rubber gloves when handling hot peppers.
*Leftover jalapeno cornbread can reincarnate as spicy pork chop stuffing.

Leftovers, if any, may be enough to stuff one or two 1 inch pork chops. Saute 1/2 stalk of finely diced celery, in a small amount of chicken stock. Remove strings before dicing. Crumble cornbread into saute pan; mix with celery and cover pan while preparing pork chops. Cut a deep pocket in chop, place cornbread mix in pocket and cook as usual.

Hickory Flavor Beans Recipe

INGREDIENTS

2 large cans (28 oz) of cans pork and beans (vegetarian beans are fine)
3/4 to 1 cup onion, coarsely chopped
1 tspn vegetable oil
1/2 cup dark brown sugar
2 tbspn hickory flavored barbecue sauce

DIRECTIONS

Saute onions in vegetable oil sauce pot over medium high heat until they are transparent, about 3 or 4 minutes. Add beans, brown sugar and barbecue sauce.

Cook over medium high heat until beans come to a low boil. Lower heat and simmer for 20 minutes. Watch pot to keep beans from scorching, stir occasionally.

Serve with Jalapeno cornbread. No meat is needed when serving this meal, it is hearty and filling as.

Makes 6 to 8 servings.