Cornbread & Gumbo. Subtitle: this is why I'm fat

Ryan's grandmother's super secret Jalapeno Cornbread (that you can only make if you give me credit)

1 cup cream style corn
1/2 cup oil
2 jalapenos
1 cup buttermilk
2 eggs
1 cup grated cheddar cheese
1 tsp baking soda
1 tsp salt
1 cup yellow cornmeal
cast iron skillet

Turn oven to 450. Spray skillet with non-stick spray and place the skillet in the oven while it's heating.

Combine ingredients.

At 450, take skillet out and pour in the batter.

Bake for 15-20 minutes, or until golden brown. Top with a little grated cheese if desired.

DeJarnette Gumbo

For your Roux:
Mix equal parts oil and flour (about 1/2 cup of each) in a heavy-bottomed pot.
Cook on medium heat, stirring CONSTANTLY until peanut butter colored.

For the Gumbo:
1 onion
2 stalks celery
1 bell pepper
4 cloves garlic
1 tsp cayenne pepper (or to taste)
3 cups chicken broth (substitute some of this with a good beer for even BETTER taste)
1 cup water
1 can diced tomatoes
1 bay leaf
Proteins (2 diced chicken breasts, 1 lb sliced sausage, & 1/2 lb shrimp work well)
long grain rice
one scallion

Cook diced onion, celery, and bell pepper on medium for about 5-10 minutes.
Add garlic and cook for about 1 minute, stirring CONSTANTLY once again.
Add cayenne pepper, broth, tomatoes, bay leaf, and bring to a boil.

Turn down to a simmer, and add your proteins. Add longest cooking proteins first, down to what takes the least time.

Cook your rice according to package. Place either over (my way) or under (Ryan's way) your gumbo. Add a few dashes of Louisiana Hot Sauce if you're really feeling Swampy. Chop your scallion, and add to the top for some freshness.

Voila!

P.S. Ryan's suggested drink pairing is a nice, dark beer. Wine won't stand up to gumbo. I say drink whatever makes you happy. Don't listen to the drink snob. (Love you honey!)

P.P.S. You can basically make this dish your own. Put whatever protein in it that you like. Spice it up the way you like. Add some citrus if you feel like brightening it up. Just don't mess with the Holy Trinity of onion, bell pepper, and celery. I beg of you.

P.P.P.S. This just gets better the longer it sits. Make a bunch, then have it as leftovers during the week.