How To make Jacquie's Excellent Cornbread Muffins
1 box Jiffy cornbread muffin mix (this works
best for this recipe) 1/2 vidalia onion
Minced
3 garlic cloves :
minced (3 to 4)
2 + Jalapenos minced or 4+
serranos if you want it hotter 1/2 cup Monterey jack :
shredded
1/2 cup cheddar -- shredded
Make-up the batter according to instructions on box. Next saute the onions and garlic in pan with 1/2 tablespoon butter or olive oil. Saute onions until translucent. Fold onions,garlic, chiles and cheeses into the batter. pour batter into muffin molds and bake per instructions on the box (I believe it is 350 degrees for 10-12 minutes, but I could be wrong). It is excellent! For non C-H just don't add the chiles. They are good with any meal and one of my favorite breakfast foods. Crazy Coyote Howlin'' for Habaneros
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How To Make Honey Mustard Roasted Chicken Backs/ Brown Sugar and Honey Cornbread
Here's a great recipe for chicken backs. I wanted to to Something Different by making honey mustard roasted chicken backs with a side of brown sugar honey cornbread. it's inexpensive to make and makes a great dinner
Ingredients for Brown Sugar and Honey Cornbread
1 cup flour
3/4 cup fine cornmeal
1/4 cup of lightly packed brown sugar
1/4 cup honey
1 tablespoon baking powder
1 tsp salt
1/2cup melted real butter
1/4 cup oil
2 eggs
1 cup milk
vanilla (optional)
preheat oven 375 degrees.
mix all dry ingredients and set to side.
in a skillet or pan melt butter.Meanwhile combine eggs milk oil and half of melted butter leaving other half in skillet or pan. pour wet ingredients into dry ingredients. mix until well combined but do not overmix.pour batter into pan with the melted butter. bake for 30 to 35 minutes. or until center springs back when lightly touched or when a toothpick inserted comes out clean. Allow to settle for 15 minutes. Enjoy!
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The Perfect Meatloaf Recipe - 3 Secrets to the Best Meatloaf Ever
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Cinnamon Apple Maple Bread | Baking with Jack
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Keto Greek Chicken Dinner 2020 | Keto Cooking With Kids
Keto Cooking simple enough for anyone. Kids and teens can cook your dinner!! Making chicken and Brussel sprouts good enough everyone loves them.
Crawfish Cornbread Dressing
Jakki’s Crawfish Cornbread Dressing
Ingredients
2 Packages of Louisiana Cajun Etouffee’ Base
10 tablespoon butter or margarine
1 cup of green onion, chopped
4 Cups of water
2 Boxes of recipe Jiffy Cornbread, crumbled
7oz of Pepperidge Farm Corn Bread Classic Stuffing
2 (16-ounce) package frozen peeled, cooked crawfish tails, thawed
2 cups chicken broth
1/4 cup chopped parsley
1 teaspoon ground red pepper
1 teaspoon Creole Seasoning
1 teaspoon of Garlic
Preparation
Melt butter in a large skillet over medium-high heat add in the two packages of Louisiana Cajun Etouffee’ Base stir until base is brown.
Add in water, green onion and sauté 4 to 5 minutes.
Add in un-drained packages of cooked crawfish tails, chicken broth, chopped parsley, Red Pepper, Creole Seasoning and Garlic and cook over low heat for 10-15 minutes.
Stir together cornbread, Pepperidge Farm Corn Bread and remaining ingredients into a lightly greased 13- x 9-inch baking dish.
Bake at 350° for 30 minutes or until golden brown.