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Thursday, August 9, 2012


OK! the 1st recipe in this category is something my boys absolutely love! It goes with just about any dish, changes up the normal cornbread recipes you may use. ERR...tweeked yellow corn muffin bread per say. Scott, our 13 year old, doesnt like ANYONES buttermilk cornbread, but loved this recipe. He begs me for it each and ever meal! Its moist, has a unique sweetness but not too sweet, and VERY MOIST! This is a must try item on your dinner list!



3 boxes Yellow Corn muffin mix (I prefer Jiffy) 
6-7 Green scallion onions, chopped (head and green scallion)
16 oz container sour cream
8 oz Ricotta Cheese (whole or 2% is fine, this is for moistness)
2 cups of 2% or Whole milk (add extra if too dry and thick)
6 tbs butter


Preheat oven to 375 degrees (remember to reduce temp by 25 degrees if using a dark pan). In large mixing bowl, combine muffin mix, sour cream,and ricotta cheese without mixing yet. In large skillet melt butter. Once butter has melted, saute' chopped onions over medium high heat, until tender (about 5-6 minutes). Butter will have a green tint to it, this is ok! you wont be able to tell the difference once mixed together. When done, add onion and butter to large bowl. Mix ingredients in bowl until mixed well. Gradually add milk (until its consistency of cheese dip) Pour mixture into a non-stick sprayed 9x13 pan (i use glass, it cooks more evenly). Cook for 30-45 minutes or until done (when you run a knife through it and it comes out clean).    Let cool for 10 min before serving. <<< This step is important. This gives the perfect texture!

NOTE: this recipe is NOT recommended for freezing due to there being cheese and sour cream in mixture even though it is cooked.

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