CORNBREAD CHEX MIX
This snack mix recalls the taste of homemade cornbread-a favorite side dish in Oklahoma.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 28
Number Of Ingredients 8
Steps:
- In large microwavable bowl, mix cereal and pecan halves.
- In 2-cup microwavable measuring cup, microwave butter, sugar and corn syrup uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until bubbling. Pour over cereal mixture; stir until well coated. Sprinkle dry cornbread mix over top; toss until well coated. Stir in corn kernel nuts.
- Microwave uncovered on High 4 to 5 minutes, stirring every minute, until dry muffin mix dissolves. Spread on waxed paper or foil; immediately sprinkle with salt. Cool. Store in airtight container.
Nutrition Facts : Calories 160, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 6 g, TransFat 0 g
CORNBREAD MIX
I can't believe this isn't already posted. This is a super easy way to make cornbread fast. Keep this in your pantry and all you will need to add is some water, oil and an egg for cornbread. The recipe is from Make-A-Mix Cookery. I usually use 1/2 whole wheat flour and 1/2 all-purpose flour.
Provided by PaulaG
Categories Quick Breads
Time 40m
Yield 10 1/2 cups
Number Of Ingredients 11
Steps:
- In a large bowl, combine all ingredeints stirring well with a wire whisk until evenly distributed.
- Put in a large airtight container, label, store in a cool dry place.
- This mix should be used in 10 to 12 weeks.
- To bake the cornbread: Preheat oven to 425 degrees. Lightly oil an 8-inch square pan or round cast iron pan. Spread the batter in pan and bake about 25 minutes or until golden brown.
- Please note: If using a cast iron pan, place a small amount of oil in pan and place it in the oven while preheating. Putting the batter into a hot cast iron pan helps to create a golden brown crust.
Nutrition Facts : Calories 487, Fat 5.1, SaturatedFat 1.9, Cholesterol 25.9, Sodium 1554.4, Carbohydrate 97.3, Fiber 5.1, Sugar 19.9, Protein 14.3
MAQUE CHOUX SKILLET CORNBREAD
Steps:
- Preheat the oven to 425 degrees F.
- Add the bacon to a 10-inch cast-iron skillet over medium heat and let the fat render out, stirring occasionally, until the edges begin to brown. Toss in the jalapeño, red bell pepper and corn and saute until tender, about 5 minutes. Season to taste with salt and pepper.
- Meanwhile, whisk the cornmeal, flour, baking powder, baking soda and 1 1/2 teaspoons salt together in a large bowl. Stir in the buttermilk, eggs and melted butter, then the green onions, until combined.
- Pour the batter into the hot skillet and bake until golden brown, about 25 minutes. Slice into wedges and serve with tomato butter.
- Heat a 10-inch cast-iron skillet over medium-high heat.
- Set the tomato in the hot pan cut-side down. Cook until the tomato softens and is caramelized, 6 to 8 minutes.
- Let the tomato cool slightly, then add to a food processor along with the butter and salt. Pulse until combined. Remove the butter with a rubber spatula to a small bowl.
TRADITIONAL CHEX PARTY MIX
I came across this recipe over the weekend. This recipe is at least 25 years old and I imagine I got it off a box of Chex cereal way back when. I know we used to make it all the time for parties and that everyone really enjoyed it.
Provided by WendyinGermany
Categories Lunch/Snacks
Time 1h7m
Yield 7 cups, 14-20 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 205 degrees Fahrenheit.
- Heat butter in a shallow roasting pan (15" x 10" x 2") in oven until melted. Remove pan from oven.
- Stir in seasoned salt and Worcestershire sauce.
- Add Rice Chex, Wheat Chex, Corn Chex, and nuts.
- Mix well until all ingredients are coated.
- Heat in oven 1 hour, stirring every 15 minutes.
- Spread on paper towels to absorb excess fat and to cool.
- Store in an airtight container.
CORN-NUT CHEX MIX
Make and share this Corn-Nut Chex Mix recipe from Food.com.
Provided by Mint Chocolate Chick
Categories Lunch/Snacks
Time 1h30m
Yield 17 serving(s)
Number Of Ingredients 11
Steps:
- 1. Combine Chex cereals and peanuts in a bowl.
- 2. Melt the butter.
- 3. Add the Worcestershire sauce, Tabasco, garlic powder, and chili powder to the melted butter and beat with a fork to combine them thoroughly.
- 4. Pour over the cereal mix and turn it with a large spoon until the butter mixture is well distributed.
- 5. Add the Corn Nuts, pretzels, and cheese crackers to the cereal bowl and turn over until everything is well mixed.
- 6. Distribute the mixture among two or three 9 x 13 baking dishes and toast it in a 300-degree oven, 15 minutes at a time, four times over. Stir the mix between each 15-minute session.
Nutrition Facts : Calories 236.8, Fat 15.7, SaturatedFat 4.9, Cholesterol 11.7, Sodium 278.2, Carbohydrate 22, Fiber 2.3, Sugar 1.9, Protein 4.8
ORIGINAL CHEX MIX
This is the recipe that was on the Chex cereal box with a few additions, when I was a child. I hope you like it as much as I do. I seem to make it every year around Christmas time, so Cheers!
Provided by Babybuttons
Categories Lunch/Snacks
Time 1h5m
Yield 10 cups
Number Of Ingredients 8
Steps:
- Preheat oven to 250°F.
- Heat Butter in large 8-quart pot until melted and add seasoning salt and Worcestershire sauce and set aside.
- In large bowl, measure all 3 cereals, nuts, and pretzels and mix together.
- Add dry ingredients to butter mixture and stir until evenly coated.
- Place mixture in a large pan (I usually use my roasting pan) and bake for 1 hour, stirring approximately every 15 minutes.
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