EP103 Apr15 ChuckRoastCornBread - What's Cooking with Paula Deen?

In this week's episode of What's Cooking with Paula Deen, Michael joins Paula to talk about her one pot wonder of a meal using Chuck Roast and some thoughts on what they are having for dinner this week including soup, hoe cakes and corn bread. To make the one pot recipe - Rub meat with teaspoon of salt and pepper and garlic powder Use a multi cooker turned on high and brown on both sizes Get one package and demi glaze and one envelope of ranch dressing mix and then put a stick of butter on the roast and a dozen pepporcini peppers. When it's done, remove the meat and then cook the liquid until boiling. Slow cook for six hours and serve over rice. To make the corn bread - 1 1/2 cup self rising white corn meal 3/4 self rising flour 1 cup of grated cheddar cheese 8 oz can of creamed corn 8 oz of cream cheese at room temperature 1/2 cup of vegetable oil 2 diced jalapenos 2 eggs Combine all ingredients in one large bowl and stir well. Heat a well oiled large cat iron skillet in a 375 degree oven for ten minutes. Pour batter into skillet and return to the oven for about 30 minutes until golden brown.