SWEET AND SAVORY CORNBREAD COOKIES
Provided by Valerie Bertinelli
Categories side-dish
Time 25m
Yield 8 to 9 cookies
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Prepare the corn muffin mix as directed on the box, then stir in the butter, jalapenos, flour and honey. Use a 2-inch ice cream scoop or 1/4-cup measure to scoop the batter onto the prepared baking sheet, leaving about 1 1/2 inches between each scoop. Sprinkle with the chile lime seasoning.
- Bake the cookies until puffed, light golden on top and golden brown on the underside, 10 to 12 minutes. Serve warm.
SAUERBRATEN BEEF IN GINGERSNAP GRAVY
Sauerbraten but easier!
Provided by Jamie_LBGC
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 7h30m
Yield 6
Number Of Ingredients 9
Steps:
- Combine beef stew meat, onion, beef broth, vinegar, and bay leaves in a slow cooker.
- Cook on Low for 7 to 9 hours.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain.
- Remove bay leaves from beef mixture; stir in crushed gingersnaps and brown sugar. Cook beef mixture on Low until thickened, about 15 minutes. Serve sauerbraten over egg noodles and garnish with parsley.
Nutrition Facts : Calories 607.1 calories, Carbohydrate 31.6 g, Cholesterol 147.5 mg, Fat 32.7 g, Fiber 1.3 g, Protein 43.9 g, SaturatedFat 12.5 g, Sodium 275.7 mg, Sugar 9.9 g
SWEET CORNBREAD CAKE
This is a thick, sweet cornbread that tastes like you are eating cake. This is a no-fail recipe, you can't go wrong! If there are any leftovers, we have the cornbread the next day for breakfast served with honey and butter.
Provided by myfoursonsks
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 55m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C), and grease a 9x13 inch baking dish.
- Stir together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just to moisten.
- Pour the batter into the prepared baking dish and bake in the preheated oven for 45 minutes, until the top of the cornbread starts to brown and show cracks.
Nutrition Facts : Calories 460.7 calories, Carbohydrate 61.1 g, Cholesterol 80.6 mg, Fat 21 g, Fiber 1.3 g, Protein 7.9 g, SaturatedFat 6.7 g, Sodium 519.1 mg, Sugar 27.8 g
GEORGIA CORNBREAD CAKE
This recipe comes courtesy of a 86 year old lady that has been cooking since she was 9 years old. The recipe has been in her family for many years. The ground pecans gives it a texture of cornbread, but there isn't any cornmeal in it. This cake is perfect for potlucks or to pack in lunchboxes.
Provided by Barb G.
Categories Breads
Time 55m
Yield 1 cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees; lightly grease and flour a 9x13-inch baking dish.
- Stir together sugar, brown sugar,, eggs and oil in a medium bowl until smooth. Stir in flour and vanilla; add pecans and stir until evenly mixed.
- Spoon into prepared pan and bake for 30 to 35 minutes.
- Good served with a dollop of whipped cream, enjoy.
Nutrition Facts : Calories 6005.4, Fat 395.7, SaturatedFat 48.2, Cholesterol 744, Sodium 2729.2, Carbohydrate 587.1, Fiber 26, Sugar 423.4, Protein 63.9
SAVORY CORN GRIDDLE CAKES
Steps:
- In a bowl combine cornmeal, baking soda, salt, and sugar. In another bowl whisk together egg, buttermilk, and oil. Stir into the flour mixture along with the corn, jalapeno, and cilantro.
- Coat a griddle or heavy skillet with vegetable cooking spray and place over moderately high heat. Pour about 1/4 cup batter onto hot griddle, forming a 4 to 5-inch round. Turn cakes when bubbles form on the top and the bottoms are golden. Continue to cook on the second side until cooked through, another 3 or 4 minutes. Keep cakes covered in a warm oven on the lowest setting until ready to serve (u
QUESO CORNBREAD LAVA CAKES
Because everyone loves a molten chocolate cake, we decided the world needs a savory one too. This tender cornbread muffin is filled with spicy, gooey cheese that flows like lava when you cut into it.
Provided by Food Network Kitchen
Categories side-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the cheese, cream cheese, butter and chipotles in a large bowl and beat with an electric mixer until smooth. Scoop the cheese mixture into 4 balls on a baking sheet using a medium ice cream scoop. Freeze until hard, about 1 hour.
- Preheat the oven to 400 degrees F. Spray 4 tall 8-ounce ramekins (ours were 2 inches tall on the outside and 3 1/2 inches wide) with nonstick cooking spray and dust lightly with flour.
- Whisk together the flour, cornmeal, sugar, baking powder and salt in a large bowl. Whisk together the milk, oil and egg in a small bowl. Whisk the wet ingredients into the dry until smooth.
- Put 2 tablespoons of the batter into each prepared ramekin to coat the bottom. Put one cheese scoop in the middle of the batter in each ramekin, making sure there is a 1/4-inch border all the way around the cheese mixture (you do not want it to touch the sides). Divide the remaining batter among the ramekins and place on a baking sheet. Bake until puffed and slightly golden around the edges, about 25 minutes. Let cool 5 minutes. Invert onto a plate, top with a pat of butter and serve.
GEORGIA CORNBREAD CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
- Beat eggs, oil, white sugar, and brown sugar together in a bowl until smooth. Stir pecans, flour, and vanilla into the egg mixture; pour into prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 513.5 calories, Carbohydrate 49.2 g, Cholesterol 62 mg, Fat 34.4 g, Fiber 2.3 g, Protein 5.5 g, SaturatedFat 4.1 g, Sodium 226.9 mg, Sugar 35.4 g
GINGERSNAP POT ROAST
Make and share this Gingersnap Pot Roast recipe from Food.com.
Provided by Saturn
Categories Roast Beef
Time 5h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Trim fat from roast. Cut if necessary to fit crock-pot.
- In large skillet brown roast on all sides in hot oil.
- In a small bowl combine water, gingersnaps, vinegar, bouillon, and red pepper.
- In crock-pot, place potatoes, carrots or parsnips, and bay leaf. Place meat on top of vegetables.
- Pour gingersnap mixture over meat.
- Cover; cook on low-heat setting for 10-12 hours or high-heat setting for 5-6 hours.
Nutrition Facts : Calories 334.4, Fat 12.8, SaturatedFat 5, Cholesterol 112.3, Sodium 222.2, Carbohydrate 17.9, Fiber 2.3, Sugar 4.5, Protein 37.3
CANEY FORK CORNBREAD CAKES
This isn't so much a recipe as a method of cooking cornbread in a hurry - especially in small batches. I first encountered these cornbread cakes in Tennessee at a food counter and saw these pancakes. So...I asked what pancakes were doing alongside chicken and gravy. Laughter followed and I was quickly told "well, that's cornbread." Oh really? I've been making them ever since and this recipe has a few of my own ingredients.
Provided by Red_Apple_Guy
Categories Breads
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together in a bowl.
- Heat a skillet and add a little oil for frying.
- Pour enough batter into the skillet to form 4 to 6 inch round cakes.
- Fry until browned on the bottom and flip.
- Fry until both sides are browned.
- Serve hot with butter or with beans or stew.
Nutrition Facts : Calories 154.5, Fat 12.7, SaturatedFat 2.7, Cholesterol 32.1, Sodium 133.5, Carbohydrate 8.6, Fiber 0.8, Sugar 1.2, Protein 3.1
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