Chuck Roast and Corn Bread - What's Cooking with Paula Deen

Paula and Michael sit down for What's Cooking with Paula (and Michael)! Paula shares a favorite recipe from friend Marilyn: Chuck Roast! Paula also teaches us how to TWO types of Corn Bread! This weeks' recipes are great to share with friends and family at your next get together! Chuck Roast Recipe: Ingredients: 3 lbs chuck roast 1 packet ranch dressing mix 1 packet au jous mix 1 stick butter 1 jar pepperoncini Directions: 1.Place meat in a crock pot. 2. Sprinkle with both mixes and place butter on top. 3. Place pepperocinis on top. 4. Cook on low for 8 hours. https://www.pauladeen.com/recipe/marilyns-slow-cooker-pot-roast/ Okra Laced Hoecakes: Ingredients: 2 cups all purpose cornmeal 2 1/2 cups water 1 1/2 teaspoons salt 1/4 cup sliced about 1/8-inch, thin rounds okra vegetable oil butter Directions: 1. Spray pan with a nonstick butter spray, heat griddle to medium-high, so it gets hot. 2. Mix together the cornmeal, water and salt, and allow mixture to sit for a few minutes. The batter should be very thin. Add sliced okra and stir together. 3. Reduce heat to no higher than medium. Add 3 tablespoons vegetable oil and pour batter into center of griddle, allowing it to spread to sides. The “lace” will form a crispy edge. *Cook’s Note: Use the “inverted plate on top” technique to flip hoecake. * When the edges are slightly brown, place a wet glass plate over the hoecake. With a dishcloth, grab the handle of the pan, flip the pan and hoecake onto the plate. Slide the hoecake off the plate back in the pan to cook the other side, until golden brown. 4. Stir the batter and add oil to the pan before making your next hoecake. Serve with butter. https://www.pauladeen.com/recipe/okra-laced-hoecakes/ Corny Cornbread Ingredients 2 eggs 1 cup see Cook's Note* cream-style corn 3/4 cup self rising flour 1 cup self rising cornmeal 1/2 cup plus 1/4 cup for greasing pan vegetable oil 1 cup sour cream 1 cup grated optional sharp cheddar cheese 1/2 teaspoon optional cayenne pepper Directions 1. Preheat oven to 375 °F. Generously season a cast iron skillet with up to 1/4 cup vegetable oil. 2. Preheat the pan either in the oven or on the stove over medium-high heat. 3. Mix all ingredients together in a large bowl, stirring with a wooden spoon or rubber spatula until combined. 5. Pour batter into the preheated cast iron skillet. 6. Place skillet in the oven and bake until golden brown, approximately 30 minutes. If making individual size cornbreads in smaller pans, they will require a shorter cooking time. * Cook’s Note: Frozen creamed corn is sold in the frozen vegetables section of most grocery stores. It is much better than using canned corn. https://www.pauladeen.com/recipe/corny-cornbread/ All Recipes Courtesy of www.pauladeen.com