These are a great way to get veggies into your kids when they aren't big fans of veggies. I can guarantee you there is no way my kids would knowingly have eaten beets, but chopped up small (use a food processor!) they didn't even care! And *I* personally wouldn't have liked to eat them either (seriously, I'm worse than my kids sometimes) but these were acutally tasty! Give em a try sometime you're feeling adventurous. (Credit to parents.com for yet another recipe that I'm posting).
Combine half an 8-1/2-ounce package corn-muffin mix with 1 egg white and 3 tablespoons water. Stir in 3/4 cup shredded zucchini and 1/2 cup chopped canned beets. Drop batter by the tablespoon into 2 tablespoons hot canola oil. Cook 2 minutes; turn and cook 1 to 2 minutes more, until browned.
Showing posts with label Cornbread. Show all posts
Showing posts with label Cornbread. Show all posts
Monday, September 21, 2009
Tuesday, November 18, 2008
The best cornbread ever. Seriously.
2 c. Bisquick
1 1/2 cubes butter
1 c. sugar
2 Tbsp. cornmeal
2 eggs
1/2 tsp. baking soda
Mix and pour in 9 x 13. Bake @ 350 for 25-30 minutes or until golden brown.
We had this at a dinner party the other night and oh my! Seriously. There was a cookie salad there too and I chose this cornbread, without butter mind you, over cookie salad (well, I guess I say "without butter" kind of loosely, plenty o butter in the actually cornbread!). I loved it that much. It could be served as dessert and it should be served often. Thank me later. Well, really you should thank Janelle later, but you probably don't know her.
1 1/2 cubes butter
1 c. sugar
2 Tbsp. cornmeal
2 eggs
1/2 tsp. baking soda
Mix and pour in 9 x 13. Bake @ 350 for 25-30 minutes or until golden brown.
We had this at a dinner party the other night and oh my! Seriously. There was a cookie salad there too and I chose this cornbread, without butter mind you, over cookie salad (well, I guess I say "without butter" kind of loosely, plenty o butter in the actually cornbread!). I loved it that much. It could be served as dessert and it should be served often. Thank me later. Well, really you should thank Janelle later, but you probably don't know her.
Thursday, May 22, 2008
Corn Bread
This goes great with the following Lentil Soup recipe!
The original recipe is made in an 8x8 pan, but I always double the recipe and make a whole 9x13 pan. Marshall's family eats leftover/slightly stale corn bread in the morning kinda like cereal in a bowl with milk/cream. Apparently it's very southern. Sounded weird to me at first but now I LOVE IT!!!
Corn Bread
2 1/2 cups flour
1 1/2 cups corn meal
1/2 cup sugar
4 tsp baking powder
1 tsp salt
2 cups milk
1/2 cup oil
2 eggs
Heat oven to 400˚F. Grease 9x13 pan. Combine dry ingredients. Stir in milk, oil, and egg, mixing just until dry ingredients are moistened. Pour into prepared pan. Bake for 20 to 25 minutes or until golden brown.
The original recipe is made in an 8x8 pan, but I always double the recipe and make a whole 9x13 pan. Marshall's family eats leftover/slightly stale corn bread in the morning kinda like cereal in a bowl with milk/cream. Apparently it's very southern. Sounded weird to me at first but now I LOVE IT!!!
Corn Bread
2 1/2 cups flour
1 1/2 cups corn meal
1/2 cup sugar
4 tsp baking powder
1 tsp salt
2 cups milk
1/2 cup oil
2 eggs
Heat oven to 400˚F. Grease 9x13 pan. Combine dry ingredients. Stir in milk, oil, and egg, mixing just until dry ingredients are moistened. Pour into prepared pan. Bake for 20 to 25 minutes or until golden brown.
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