N Need Of A Good Corn Muffin And Mac And Cheese Recipe!?
Filed in Category Cheese Recipes
I really like corn muffins! lol! But i don’t have ne recipes. Can some1 help me?
I also would appriciate a good, creamy, mac and cheese recipe
12 Comments so far
4 cups cooked elbow macaroni, drained
2 cups grated cheddar cheese
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 cup milk
Preheat oven to 350 degrees F.
Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.
this is the best mac and cheese ever got it from paula deen
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1 dried Chipotle chile
3/4 cup coarsely ground yellow cornmeal
1/4 cup all purpose flour
1 teaspoon doubleacting baking powder
1 1/2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon baking soda
1 tablespoon unsalted butter
1 small onion, finely diced
2 1/2 teaspoons chilled shortening
3/4 cup buttermilk
Place chipotle chile in a small pot and add 1/2 cup of water. Bring to a boil, cover and remove from heat until cool. When cool, remove stem and seeds from chipotle and chop finely.
In a large bowl, combine the cornmeal, flour, baking powder, sugar, salt and baking soda. Melt the butter in a medium skillet over medium heat. Cook the onions until soft, about 5 minutes. Add chopped chipotle and set aside.
Grease a cast iron skillet (6 inches in diameter and at least 1inch deep), with 1 teaspoon of the shortening and heat skillet in a 450 degree oven for 10 minutes. Add the remaining shortening to the cornmeal mixture and blend until it resembles coarse crumbs. Add the onion mixture and gradually stir in the buttermilk so that batter that barely holds its shape. Stir until just mixed.
Pour batter into the hot skillet and bake it in the middle of a 450 degrees oven for 10 to 12 minutes. Cool for 5 minutes in the pan. Place a rack over the skillet, turn skillet over and invert bread onto rack.
Try the food network link below…might find what you’re lookin’ for!
Trust Me…. a good ole Vermont country cook…… This is the best ever corn bread reciepe.!!!!!!! just put it into muffin cups…. great baked in the oven in a cast iron frying pan too…. And It is not a mistake… There are no eggs in it!!!
Make it.. and then pick Me for the best answer.. Never got that one yet!!
Vermont Country Corn Bread
Combine the following ingredients… 1/2 C. sugar—3 Tbsp Butter—1C Milk—
1tsp. Vinagar—1/2tsp baking soda—1/4tsp salt—2tsp baking powder—3/4c cornmeal—1 1/4 C. flour………………….Cook at 375Degrees until golden brown… Approx 15- 20 minutes
WATCH PAULA DEAN I WATCH HER MAKE BOTHE OF THEM
check out mexican cassarole
I don’t like corn muffins so I would suggest Jiffy Corn Muffin Mix.
But I will give you my own receipt for ***Al’s*** Maccaroni and Cheese that can be made either on top of the stove or in the oven. I like the flavor of mixing different cheeses together, but a word of caution… DO NOT USE COLBY CHEESE… your sauce will curdle.
4 cups Cooked Maccaroni and place in a well buttered baking pan. (To save you time in cleaning pan, I suggest what I do. Line the pan with Heavy Duty Reynolds wrap and the butter well) Slightly salt and pepper over top.
Sauce:
4 cups milk (recommend “D” but 2% is okay)
1/2 cup Buttermilk (not necessary but great)
2 cups Shredded Sharp Chaddar Cheese
3 – 1/2 thick inch Velvetta Cheese slices (cube the cheese)
4 – 5 slices American Sliced cheese (Broken up)
1 tbls. Parmesian Cheese
Place all ingredients in a large pot on top of stove and continually mix (with wire whip if you have one) until all cheese is melted. When melted pour over top of Maccaroni and bake until a thickening occurs with the sauce. If sauce is too thick, add a bit of more milk and stir.
For 2nd receipt just add milk and cheese’s to Macarroni and mix well and bake and occassionally stir until cheeses have melted and you get a thickened cheese sauce. I use to do this until I tried the above method. Both are very easy to make.
I use buttermilk for a small added flavor but it is not necessary for this receipt.
A small hint… the sauce can also be used for making AuGratin Potatoes……… P.S. Don’t tell anyone but I am a Cook…
Foodnetwork.com. The Lady [Paula Deen] can help you. I saw her make both on her show. Both recipes should help you. Creamy mac, sweet cornbread.
i got none
http://www.allrecipes.com
Those individual packs of corn muffin mix never fails. For mac&cheese, I use egg noodles. Boil those near done,add butter & a little milk to taste. Add & top with Velveeta and put a layer on top & brown. It is yummy!
Corn muffins
1/2 cup stone ground corn meal
1/2 cup flower
1 egg
2/3 cup sour cream
2 tbs unsalted buter melted(but not hot)
1/2tps salt
1tps baking powder
1/2 teaspoon baking soda
pre heat oven 400
Mix all dry ingredients
in a bowl stir the egg and sour cream,
then add to the dry.
untill just mixed( not to much)
then add the butter.
baked for 15 to 18 minutes
unmold and cool.
P/S ad 2/3 of a cup of blue berrys, per the above amounts. If desired
this is a small recipe so just double if need be.
Corn Muffins
We make a dozen basic corn muffins to serve alongside a soup. These are also wonderful as a snack with some cheese. A little bacon drippings prevents this from being vegetarian, but this could of course be replaced by more canola oil. We freeze the remaining muffins for a quick reheat later.
Ingredients
vegetable spray (Pam)
2 strips bacon
1 cup cornmeal, medium grind
1 cup flour, all-purpose
1 tablespoon baking powder
3/4 teaspoon salt, fine
1 tablespoon sugar, granulated white
1 large egg
1 cup milk, 2 percent
3 tablespoons oil, canola
butter, salted
We begin by pre-heating the oven to 425 degrees. We spray our muffin tin with vegetable spray to grease it well.
In a saute pan, we place the bacon strips and begin cooking over medium-low heat. We turn the pieces every few minutes with a fork to brown evenly.
As the bacon is rendering its fat, we combine the dry ingredients. In a large bowl we dump our cornmeal. Using a fine strainer, we sift the flour, baking powder, and salt into the bowl. Finally, we add the sugar to the bowl and mix with our flat whisk.
In a small bowl, we mix the egg with the milk. We measure out a tablespoon of bacon drippings from the pan and put it into a measuring cup. The bacon is pretty much done at this point so we drain the pieces on paper towels and eat as a side. We add the canola oil to the drippings and stir this into the milk-egg mixture.
We make a hole in the center of the dry ingredients with our clean hands, and add the liquid ingredients to the hole. We stir with our wire whisk from the center out, until everything is well mixed.
Using a quarter-cup measure, we try and divide evenly the batter into the 12 muffin cups. We place them in the oven and cook for 15 minutes. The muffins spring back when touched and they are lightly colored. We remove them with a fork, carefully because it is hot, and we serve with butter.
From: http://www.eeecooks.com/recipes/2003/02/…
Corn Muffins
1 1/2 cups sifted flour
2 1/4 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons sugar
3/4 cup cornmeal
2 eggs well beaten
1 cup milk
1/4 cup melted butter
Sift flour then measure; add baking powder, salt and sugar, then sift again. Add cornmeal and mix well.
Combine eggs, milk, and melted butter; add to the flour mixture, blending just until ingredients are moist. Bake in greased muffin cups at 425° for about 25 minutes. Makes about 12 corn muffins.
From: http://www.dianaskitchen.com/page/recipe…
Ringo’s Corn Muffins Recipe courtesy of Sherwood Forest Saugatuck, MI
This is one of the best combinations for corn muffins we’ve found. They have joined the ranks of the muffin brigade we serve here in The Forest. Yum yum, eat ‘em up!
2 eggs
1/2 cup low-fat cottage cheese
1/2 cup light sour cream
2 Tbsp butter, melted
3/4 tsp salt
1/4 cup finely chopped onion
1 cup frozen corn, cooked
1 package (8-1/2 oz.) corn muffin mix (e.g., Jiffy)
Combine first 5 ingredients in large bowl. Stir in onion, corn, and muffin mix; stir until blended. Spoon into 12 well-greased muffin tins and bake at 400 degrees for 15-20 minutes.
From: http://www.lanierbb.com/recipes/data/bk1…
Corn Muffins
1 1/2 cups sifted flour
2 1/4 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons sugar
3/4 cup cornmeal
2 eggs well beaten
1 cup milk
1/4 cup melted butter
Cheese Corn Muffins
3/4 cup all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon sugar
1/2 cup yellow cornmeal
1 cup shredded Cheddar cheese
1 egg, beaten
3/4 cup milk
2 tablespoons melted shortening
Combine flour, baking powder, salt, and sugar; stir in cornmeal and shredded cheese. Make a well in center of dry ingredients; add beaten egg, milk, and the melted cooled shortening. Stir just until dry ingredients are moistened. Fill greased 2-inch muffin cups 2/3-full. Bake at 400° for 20 to 25 minutes, or until nicely browned. Makes about a dozen corn muffins.
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Macaroni and Cheese
Serves 12
You can easily divide this recipe in half: Use a 1 1/2-quart casserole dish.
8 tablespoons (1 stick) unsalted butter, plus more for dish
6 slices good white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, or to taste
4 1/2 cups grated sharp white cheddar cheese(about 18 ounces)
2 cups grated Gruyère cheese(about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces)
1 pound elbow macaroni
1. Heat oven to 375°. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.
2. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
3. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
4. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyère or 1 cup Pecorino Romano; set cheese sauce aside.
5. Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer’s directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce
6. Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyère or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.