Cornbread Recipes

Better-Than-Homemade Cornbread Ingredients 2 cups cornmeal 1 cup all-purpose flour 1/4 cup sugar 1 tbsp baking powder 1/2 tsp salt 1/2 cup melted butter 1 1/4 cups milk 2 large eggs Directions 1. Preheat oven to 400°F (200°C). 2. Mix dry ingredients in a bowl. 3. Whisk milk, eggs, and butter; add to dry mixture. 4. Pour into greased pan. 5. Bake 20–25 minutes until golden. Honey Butter Cornbread Ingredients 1 cup cornmeal 1 cup all-purpose flour 1/3 cup honey 1/2 cup melted butter 1 cup milk 2 large eggs 1/4 cup sour cream Directions 1. Preheat oven to 400°F (200°C). 2. Combine dry ingredients. 3. Mix wet ingredients and stir into batter. 4. Bake 20–25 minutes until set and golden. Southern Skillet Cornbread Ingredients 1 1/2 cups cornmeal 1/2 cup all-purpose flour 1/2 tsp baking soda 1 tsp salt 1/4 cup bacon drippings 1 cup buttermilk 2 large eggs Directions 1. Preheat oven and skillet to 425°F (220°C). 2. Mix dry ingredients. 3. Add buttermilk, eggs, and bacon drippings. 4. Pour into hot skillet and bake 20 minutes. Jalapeño Cheddar Cornbread Ingredients 1 cup cornmeal 1 cup all-purpose flour 1 tbsp sugar 1/2 cup melted butter 1 cup buttermilk 2 large eggs 1 cup shredded cheddar cheese 1/3 cup chopped jalapeños Directions 1. Preheat oven to 400°F (200°C). 2. Mix dry ingredients. 3. Add wet ingredients, cheese, and jalapeños. 4. Bake 20–25 minutes until golden. Sweet Cream Cornbread Ingredients 1 cup cornmeal 1 cup all-purpose flour 1/4 cup sugar 1/2 tsp baking soda 1/2 cup melted butter 1 cup buttermilk 2 large eggs Directions 1. Preheat oven and skillet to 425°F (220°C). 2. Mix all ingredients until smooth. 3. Pour into hot skillet. 4. Bake 20 minutes. Buttermilk Cornbread Ingredients 1 cup cornmeal 1 cup all-purpose flour 1/4 cup sugar 1/2 cup heavy cream 1/2 cup melted butter 1/2 cup cream-style corn 2 large eggs Directions 1. Preheat oven to 350°F (175°C). 2. Mix all ingredients until combined. 3. Pour into greased pan. 4. Bake 30 minutes until set.

Maple Pecan Pepper Jelly Mini Bites

 

Maple Pecan Pepper Jelly Mini Bites

Sweet and Savory Maple Pecan Mini Bites with a Spicy Twist

Ingredients:

1 cup cream cheese, softened

1/2 cup maple syrup

1/4 cup pecans, finely chopped

1/4 cup pepper jelly

1 teaspoon lemon juice

1/4 teaspoon cayenne pepper (optional)

1 package of mini fillo cups (15 cups)

Fresh parsley for garnish

Directions:

Preheat your oven to 350°F (175°C) if you wish to warm the fillo cups slightly for a crisp texture.

In a mixing bowl, combine the softened cream cheese and maple syrup. Mix until smooth and well-combined.

Stir in the finely chopped pecans, lemon juice, and cayenne pepper, if using for an extra kick. Mix until everything is evenly distributed.

Take the mini fillo cups and place them on a baking sheet.

Using a spoon or piping bag, fill each mini cup with the cream cheese mixture.

Top each filled cup with a small dollop of pepper jelly for that perfect sweet and spicy contrast.

Bake in the preheated oven for about 10 minutes, until the edges of the fillo cups are golden and flaky.

Remove from the oven and allow to cool slightly before garnishing with fresh parsley.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes

Kcal: 150 kcal | Servings: 15 mini bites

Blueberry Biscuits

 

Dough:

2 cups self rising flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon cinnamon 

2 tablespoon sugar

1 tablespoon brown sugar

1 stick (1/2 cup) unsalted butter

1 cup buttermilk 

Blueberries:

2 cups blueberries

1 tablespoon sugar

1 tablespoon flour

1/4 teaspoon salt

Add blueberries to flour mixture

Glaze:

1 cup powdered sugar

2 tablespoon milk

1/4 teaspoon vanilla 

  

Drop biscuits into grease pan with a number 20 scoop. Brush each biscuit with egg wash. Bake on 375° for roughly 20 minutes or until golden brown.

Rice a Roni Mix

 

Rice a Roni style mixes

Happy Sandy's Kitchen

I was asked to re-share my Rice-a-Roni style mixes with you all... here they are, enjoy! ❤

I’m going to tell you how to make your own flavored rice mixes - to use in place of the box mixes from the store. I like making my own mixes because it saves me money, I control what goes into it, and I think they taste better. Plus they make great gifts for family and friends.

Today I'm posting 3 varieties of my mixes and I’ll share the recipes and how to use them.

Each variety will have the following:

Rice - I use regular long grain white rice. You can use other rice varieties if you prefer but the cooking time might be different. Just do not use instant rice.

Vermicelli - this is a very thin pasta in little pieces. If you can’t find this you can buy angel hair pasta and break it into small pieces. I buy my Vermicelli online from Amazon - the brand is La Moderna and it’s .50 for a 7 ounce package. I’ll give the link at the end of this post.

Bullion - I use Orrington Farms Powder Broth Base - but you can use whatever powdered bullion you like best. Where I shop this is sold where the rest of the bullion, broth, and stock is sold.

Seasonings - If I have certain seasonings or herbs in my mixes that you don’t like you can leave it out or substitute it for something you do like.

1. Chicken Flavor: For a 1 pint size jar

1 cup rice

1/2 cup vermicelli

1/8 cup dried parsley

3 Tablespoons Chicken bullion

1 teaspoon onion powder

1/4 teaspoon Italian seasoning

1/4 teaspoon garlic powder

2. Beef Flavor:

1 cup rice

1/2 cup vermicelli

1 Tablespoon dried parsley

1/4 teaspoon black pepper

1 1/2 Tablespoon beef bullion

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

3. Southwest Flavor:

1 cup rice

1/2 cup vermicelli

1 heaping Tablespoon chicken bullion

1/2 teaspoon of each of the following-

Garlic powder

Cumin

Chili powder

Oregano

You can see from my picture that I put mine in the jars in layers, but you can mix it up and then put it in the jars. When you go to use it you will have to mix it up. I just did the layers because it’s pretty that way! From now on I will mix mine before putting it in the jars, the reason is that each recipe calls for 1 cup of the mix and each pint jar holds 2 cups of mix. You want the seasonings to be well distributed throughout the whole jar when you're taking out that cup of mix to make the rice.

Directions for making the rice dish:

1 cup of your mix

2 1/4 cups water

Put around 1 Tablespoon of butter and 1 Tablespoon of olive oil in a pan. Begin to heat it up. Add the rice mix, stir, and let it cook until it browns just a bit.

Add the water and bring it all to a boil.

Reduce the heat cover the pan and let it simmer for 15 minutes. That’s it!

Enjoy

link for the vermicelli - https://tinyurl.com/yc88xbaw

The price for vermicelli has really gone up. You can substitute the vermicelli with broken pieces of thin spaghetti, broken pieces of angel hair pasta, or orzo.

#HappySandysKitchen #makingourownmixes #fillingmypantry #yummy #livingthankful

happysandyskitchen.com

Lemon Ginger Sunshine Jam

 

🍋🌶️ Lemon–Ginger Chili Sunshine Jam ☀️✨

Bright, zesty, and lightly spicy jam bursting with lemon, fresh ginger, and a warm chili kick — perfect for toast, cheese boards, or glazing meats 😍

Prep time: 15 minutes

Cook time: 35 minutes

Total time: 50 minutes

Yield: About 2 cups

Ingredients:

* 3 large lemons (zest and juice)

* 1 1/2 cups granulated sugar

* 1/2 cup water

* 2 tablespoons fresh ginger, finely grated

* 1 small red chili, finely minced (or 1/2 teaspoon chili flakes)

* 1/2 teaspoon turmeric (optional, for color)

* 1 tablespoon apple cider vinegar

* Pinch of salt

Instructions:

1. Zest lemons first, then juice them. Remove any seeds.

2. In a saucepan, combine lemon juice, lemon zest, water, sugar, ginger, chili, turmeric (if using), and salt.

3. Bring mixture to a gentle boil over medium heat, stirring until sugar dissolves.

4. Reduce heat and simmer uncovered for 30–35 minutes, stirring occasionally, until thick and glossy.

5. Stir in apple cider vinegar during the last 5 minutes of cooking.

6. Test thickness by spooning a little onto a cold plate — it should wrinkle slightly when pushed.

7. Remove from heat and let cool. Jam will thicken more as it cools.

8. Store in a clean jar in the refrigerator for up to 3 weeks.

Pro Tip:

This jam is incredible brushed over grilled chicken or shrimp, or served with cream cheese and crackers for a quick appetizer 🌶️🍋✨

Bad Santa White Russian

 

Bad Santa White Russian 🎅🍫

Ingredients:

2 oz vodka

1 oz coffee liqueur

1 oz heavy cream or half-and-half

1 tsp chocolate syrup (optional, for garnish)

Ice cubes

Whipped cream and chocolate shavings for garnish

Step-by-Step Instructions

Step 1: Chill the Glass

Place a rocks glass or old-fashioned glass in the freezer for a few minutes.

Step 2: Add Ice

Fill the glass with ice cubes.

Step 3: Mix the Cocktail

Pour vodka and coffee liqueur over the ice. Gently stir to combine.

Step 4: Add the Cream

Slowly pour the heavy cream or half-and-half over the back of a spoon so it floats on top for a layered effect.

Step 5: Garnish

Top with whipped cream, chocolate shavings, and a drizzle of chocolate syrup for a festive touch.

Serving Suggestions:

Serve as a decadent dessert cocktail during holiday parties.

Pair with chocolate desserts, brownies, or cookies.

Perfect for Christmas or winter-themed gatherings.

Tips:

Use chilled cream for a smoother texture.

For extra flavor, add a splash of vanilla or caramel syrup.

Gently stir before drinking to blend the layers if desired.

Vanilla Bourbon Sour

 Frosted Vanilla Bourbon Sour 🥃❄️🤍

“A smooth, frothy bourbon classic kissed with creamy vanilla.”

Ingredients:

• 2 oz bourbon 🥃

• 1 oz vanilla liqueur 🤍

• 1 oz fresh lemon juice 🍋

• ½ oz simple syrup 🍯

• 1 oz egg white or aquafaba (for froth) 🤍

• Ice cubes 🧊

• Lemon twist 🍋

Optional Garnishes:

• Light dusting of powdered sugar ❄️

• Vanilla bean 🌿🤍

Instructions:

Dry Shake: Add bourbon, vanilla liqueur, lemon juice, simple syrup, and egg white (or aquafaba) to your shaker without ice. Shake strongly for 10–15 seconds to create a thick froth.

Wet Shake: Add ice and shake again until well chilled and creamy.

Serve: Strain into a chilled coupe or rocks glass.

Garnish: Add a lemon twist, dust lightly with powdered sugar, and lay a vanilla bean on top for a frosted, elegant finish.