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Delicious Old Fashion Corn Bread and Hush Puppies Recipes That Are Easy to Make
Cornbread and Hush Puppies are often what makes the meal!. I can remember walking into my paternal grandmother's kitchen, walking over to her big wood-fired kitchen stove to finding a big pot of beans and a large pan of cornbread. Wonderful memories were made in that kitchen especially when we sat in there absorbing the heat from that old stove. Just thinking about it makes my mouth water. Today I share on of my old fashion recipes for Buttermilk Corn Bread with Peppers. Sure does make those beans good! Did your family ever "go fishing" then come in and fry up the fish and make hushpuppies? I don't like fish but I always ate more than my share of the hushpuppies! Next time you have fish, try making these delicious Hush Puppies.
MAWMAW'S HUSH PUPPIES
This is another old recipe from my childhood that we just called one of "Mawmaw's" Recipes.
1 quart yellow corn meal
1 cup white flour
3/4 cup fine chopped onion
1/2 bunch parsley that is chopped very fine
1 1/2 cups milk
1/2 cup heavy whipping cream, whipped until foamy
5 whole eggs, beaten
1 tbp. granulated garlic
1 tbp. baking powder
1 tbp. sugar
1 tbp. salt
hot fat (oil) for frying
Mix all the ingredients (except for the fat) in a large glass or steel mixing bowl. Place bowl of mixture in the refrigerator for at least one hour while the seasonings blend.
Heat the fat in a large dutch oven (1/2 to 3/4 full). Heat oil to around 350 degrees. Using two tablespoons (one for dipping up the batter, one to push batter out into hot oil) put hushpuppy batter into the oil being careful not to get splattered with hot oil. Fry the puppies until they are light brown, turning to brown all sides, for about 3 to 5 minutes. Serve warm after draining on toweling.
Yield: approximately 4 dozen hushpuppies.
BUTTERMILK CORN BREAD WITH PEPPERS
1 1/2 cups white or yellow cornmeal
1 tbsp all-purpose flour
1 tbsp sugar, optional
2 1/4 tsps baking powder
1/2 tsp salt
1/2 tsp baking soda
2 eggs, lightly beaten
1 can cream-style corn
1 cup buttermilk
2/3 cup canola oil
2 cups shredded cheddar cheese
1 medium red bell pepper, finely chopped
1 jalapeno pepper, seeded and chopped
4 large green onions, chopped
Preheat oven to 350 degrees.
Grease or spray a 9 x 13-inch baking pan; set aside.
In a mixing bowl, combine the cornmeal, flour, sugar (if using), baking powder, salt, and baking soda; set aside. Combine the eggs, corn, buttermilk, and canola oil; stir into the cornmeal mixture just until blended. Fold in the cheese, peppers and onions. Pour into the prepared baking pan and bake at 350 degrees for 30 to 35 minutes until done.
PS I changed the salad oil to canola oil for health purposes.
Enjoy!
About the Author
Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes with others on her blog at http://grandmasvintagerecipes.blogspot.com She also is diabetic and shares diabetic information and recipes at http://diabeticenjoyingfood.blogspot.com
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