Do you have any interesting looking recipes you'd like to try, but just never got around to it? This one sounds really good. If they are, I would probably eat them ... all ... in one day. And I don't have a mini-muffin pan. Broccoli Cornbread Mini Muffins (with Cheese and Onions) 1 (8-1/2-ounce) package corn muffin mix 1 (10-ounce) package frozen chopped broccoli, thawed 1 cup (4 ounces) shredded Cheddar cheese 1 small onion, chopped 2 eggs 1/2 cup butter, melted Combine muffin mix, broccoli, cheese, and onion. Add eggs and butter to broccoli mixture, stirring just until dry ingredients are moistened. Spoon into mini muffin cups, filling each 3/4 full. Bake 12 to 15 minutes at 375 degrees, or until golden brown. Makes 3 dozen.
I'm a basic salt and pepper country cook and I'm content with that. My main interest at this point in my life is learning some of the little techniques/tricks of the trade that restaurants, hotels, caterers, and cruise ships use to make simple things that look more complicated than they really are.
Are you having a party? My mother would always say, it didn't matter how good the food looks, it all gets mixed together in your stomach anyway.
Nope! I don't think that I would get along with your mother she sounds like one of those gals that mixed her corn in with her mashed potatoes!
I bought a mill to make rice, corn flour because I no longer eat wheat or oats. Made some rice flour bread and it is not bad. But would like to find other recipes that use only rice or corn flour.
Con Con is eaten here all the time when they cook rice the outside edge is hard and usually browned. It is quite nice crunchy
Baked rice pudding with raisins We used to have this all the time when I was a kid. It was dry, with a brown crust on top. Not soupy. Tried it once without a recipe and it didn't turn out. I know we used to start with uncooked rice, and, I think, no eggs either, but every recipe I can find starts with cooked rice. Cheat!
@Nancy Hart, this rice pudding recipe is very similar to the one that we made when I was a kid. It was usually part of an oven meal like meatloaf, baked potatoes, acorn squash, etc... It was good warm as a dessert with dinner, any leftovers were served at breakfast the next day with a little milk poured over it. This recipe is like many of the old recipes in that it is easy to remember and adjust to the size or your family or the pan that is available. You can make it in multiples of 2, 3, 4, etc... http://www.simplyscratch.com/2018/01/my-grandmas-rice-pudding-recipe.html
@Beatrice Taylor That's it! .. No eggs, such a tiny amount of rice you thought it couldn't possibly get solid, and it took forever to cook. (2 hours) The only fat is in the milk and butter. I'm going to try it with powdered skimmed milk, and see how that works. If you do 1's instead of 3's, it can't do too much damage, even if you eat it all in one day. LOL Thanks Bea
I'd like to try real American corn bread. Only one supermarket sells cornbread here, and I'm reliably informed it's far removed from the genuine thing...