Easy Cornbread Recipe

Cornbread is a dinner accompaniment that everyone seems to forget about. And, I have to wonder…why?

Easy Cornbread Recipe

Here’s what’s funny. Cornbread’s REALLY easy to make and I bet you already have the list of ingredients sitting right in your pantry and fridge.

The exception, one might argue, could be buttermilk. Good news – that’s an easy fix!

Buttermilk is essentially dairy with a little acidity, so if you don’t have a carton of real buttermilk in your fridge it’s simple to make an effective substitute.

BUTTERMILK SUBSTITUTE

  • MIX one scant cup of milk and one tablespoon lemon juice or white vinegar.
  • LET the mixture set for 10 minutes until it’s curdled and slightly thickened.
  • USE the buttermilk substitute just as you would regular buttermilk.

5.0 from 1 reviews
Easy Cornbread Recipe
 
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Cornbread is a simple side dish to throw together with ingredients you already have in your pantry and fridge! {This recipe is adapted from Paula Deen's recipe for Moist and Easy Cornbread.}
Author:
Serves: 4-6
Ingredients
  • 6 tablespoons salted butter, melted (plus a little more for the baking pan)
  • 1 cup cornmeal
  • ¾ cup all-purpose flour
  • 1 tablespoon sugar
  • 1-1/2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 2 large eggs, beaten
  • 1-1/2 cups buttermilk or buttermilk substitute
Instructions
  1. Preheat the oven to 425°F and grease the bottom and sides an 8x8" baking pan with butter.
  2. Mix together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl.
  3. In a separate bowl, whisk the eggs, buttermilk and butter together, and then pour it into the cornmeal mixture. Use a rubber spatula to fold the ingredients together until a lumpy batter forms and all the dry spots are gone. Pour the batter into the prepared baking pan.
  4. Bake the cornbread for 20 minutes, or until a toothpick inserted in the center comes out clean, and the top is golden brown. Let it cool for 10 minutes before cutting and serving.

 

Seared Shrimp with Whole Wheat Pasta

Whole Wheat Shrimp Pasta

I’m a big fan of pasta.

Like, I could eat it just about every night if given the chance.

The other evening we needed a quick dinner thrown together after a busy afternoon of dance practice, a lacrosse game, errands and work. Pasta’s great because most of the time the entire meal can be cooked in 20 minutes or less, from start to finish.

I also had a slew of beautiful veggies from my Hometown Harvest delivery that screamed, “PASTAAAA!!!!”

Seared Shrimp with Whole Wheat Pasta

So, naturally I whipped up a quick seared shrimp with whole wheat pasta (angel hair, to be exact), and as part of the sauce I sauteed organic sliced cremini mushrooms and green onions, and then topped the whole thing off with a sprinkling of fresh basil and diced Roma tomatoes.

And Parmesan. Love Parmesan.

5.0 from 2 reviews
Seared Shrimp with Whole Wheat Pasta
 
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Delicious, easy and quick weeknight dinner!
Author:
Serves: 4
Ingredients
  • 1 bag frozen raw jumbo shrimp, thawed and peeled - tails removed
  • 2 teaspoons sea salt + 2 tablespoons for the pasta water
  • 1 teaspoon pepper
  • 6 oz whole wheat angel hair pasta
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons salted butter
  • 1 cup whole milk
  • ½ cup shredded Parmesan cheese
  • 1 cup sliced cremini mushrooms
  • 3 green onions, sliced
  • 1 Roma tomato, diced
  • 2 tablespoons freshly chopped basil
Instructions
  1. Set a large pot of water with 2 tablespoons of salt on the stove to boil.
  2. Heat a large skillet over medium-high heat with 2 tablespoons of olive oil. Sprinkle the shrimp with 1 teaspoon salt and ½ teaspoon pepper. Add the shrimp to the skillet, and let them cook for 3 minutes on one side. Flip them, and continue cooking for another 2 minutes. Remove the shrimp to a plate lined with a paper towel.
  3. Add another tablespoon of olive oil and the butter to the skillet. Once the butter has melted, add the mushrooms, ½ teaspoon salt and ½ teaspoon pepper. Saute them for 2 minutes and then add the green onions and continue for another minute.
  4. Add the angel hair pasta to the boiling water and cook it for 3 minutes. Meanwhile, add the milk to the mushroom mixture, turn the heat up a little and bring it to a boil. Reduce the heat to a simmer, add ¼ cup Parmesan, and continue cooking until the pasta is finished - the sauce will reduce a bit.
  5. Drain the pasta and toss it into the skillet with the mushroom sauce. Add the shrimp, tomatoes and basil, and continue tossing it gently until the pasta is coated. Serve with the remaining Parmesan and a loaf of crusty bread!

Disclosure: Hometown Harvest is a blog sponsor, which means I’m compensated for spreading the word about what they do, my experiences and the deliveries I get. Interested in signing up? Click here and make sure to tell them I sent you! All opinions are my own, and I only work with brands whose missions I support!

Homemade Frozen Fudge Pops

Homemade Frozen Fudge Pops

Who doesn’t love a frozen fudge pop?

Many of my childhood summer memories include sprinklers, bike rides, hide-and-go-seek,  ice cream trucks and Fudgsicles galore!

Mmmm…. Fudgsicles….

My neighbors have been following the 100 Days of Real Food guidelines for over year now. They make their own sandwich bread, mozzarella cheese, granola, and….

Frozen fudge pops.

When I saw their kids happily licking away at the chocolaty goodness frozen on a stick, I had to know where they found a recipe to mimic that childhood favorite. No surprises! It was the 100 Days of Real Food recipe for Homemade Fudge Pops.

Lisa’s recipe from 100 Days of Real Food is ridiculously easy, uses no granulated sugar, and tastes a lot like the real deal. It takes less than 5 minutes to whip the liquid together, pour it into ice pop molds and toss them in the freezer.

When I made my batch, I halved her recipe since I only have one small tray of ice pop molds, and I substituted sour cream for the plain yogurt because it’s what I had in my fridge today. I figured the sour cream would give the needed tartness that the plain yogurt adds.

I’d love to try coffee flavored Greek yogurt as the add-in next time….

Homemade Frozen Fudge Pops

We’ve made these homemade frozen fudge pops twice now, and my kids are fans. And as any parent knows, they’re the best (and most honest) judges of all!

Homemade Frozen Fudge Pops
 
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Homemade frozen fudge pops taste just like the real "Fudgsicle" deal!
Author:
Serves: 6
Ingredients
  • ⅓ cup pure maple syrup
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon pure vanilla extract
  • ¾ cup whole milk
  • ½ cup sour cream
Instructions
  1. Whisk the syrup, cocoa powder and vanilla together in a medium mixing bowl until it's smooth and glossy, without any lumps.
  2. Pour the milk and the sour cream into the syrup mixture, and whisk until it's combined.
  3. Pour the fudge pop liquid into your popsicle molds, leaving ¼" of space at the top. Freeze the fudge pops for at least 6 hours, or overnight. Makes 6 small fudge pops.
  4. TIP: Pass the frozen fudge pop under warm water for a second or two to make it easier to pull apart before eating.

 

10 Make Ahead Casserole Recipes

Who doesn’t love a warm, gooey casserole? Especially the kind that can be made ahead and either tossed in the fridge till dinner the next day, or frozen for weeks (or months)!

To me, casseroles are one of the best comfort foods out there, and make-ahead casserole recipes are the best. THE BEST!

10 Make-Ahead Casserole Recipes

My sister-in-law is 8-1/2 months pregnant and I blame her for having casseroles on my brain. She asked me if I’d help her prep a few freezer meals to tuck away until after the baby’s born, which is very smart! (For the record, I was not that smart. For either child.)

Those of you who’ve had babies must remember what it’s like those first 6-8 weeks after the baby’s born. Every single day is comprised of eating, sleeping, diapering and changing baby clothes. I mean, you barely have enough time to grab a shower, let alone pull together a home cooked dinner – right?

Having make-ahead casseroles frozen and at the ready is a terrific way to get dinner on the table without also losing your mind (which may happen anyway, but at least you won’t be able to blame the food!).

10 Make-Ahead Casserole Recipes

NOTE: Each of these casseroles can be covered tightly with aluminum foil and frozen just before the baking step.

  1. Simple Mexican Ground Beef Casserole
  2. Baked Ziti
  3. Baked Creamy Chicken Spaghetti (I’d leave the onion topping off until you’re ready to bake)
  4. Spinach, Mushroom & Italian Sausage Lasagna
  5. Simple Oyster Casserole
  6. Creamy Baked Chicken Pasta
  7. Walnut French Toast Bread Pudding Casserole
  8. Vegetarian Lasagna Rolls
  9. Spinach, Bacon & Cheese Egg Casserole
  10. Chicken Noodle Casserole

(Yes, there are some breakfast options too – enjoy!)

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