MONDAY MORNING RECIPE POST - CHICKPEA, FETA CUCUMBER SALAD

 We wanted a salad to go with our meal tonight. This fit with our idea of wanting something a bit different than the usual mixed greens. I have no complaint about mixed greens, just wanted to vary things a bit.

The recipe came from 'Thyme and Joy' hosted by Valerie, and the original recipe can be found here. Valerie's bio: "I am a trained natural foods chef ready to help you with meal prep. On Thyme & Joy I share kitchen tips and recipes that use the air fryer, instant pot, slow cooker and more, to make healthy food fast." I have been enjoying looking through Valerie's recipes and will make more of them as time goes on.

Chickpea, Feta and Cucumber Salad 

2 cans chickpeas, drained and rinsed

8 ounces Feta Cheese

1/2 cup Red Onion, diced

1 piece English Cucumber, diced

1/2 cup olive or avocado oil

2 tablespoons Lemon Juice

1 tablespoon Lemon Zest

1/4 cup Red Wine Vinegar

1 teaspoon Dijon Mustard

1/4 cup fresh herbs:

chopped basil, dill, mint 

(optional)

1 teaspoon dried oregano 

1 teaspoon garlic, minced

1 teaspoon dried parsley 

1/4 teaspoon salt, to taste

1/8 teaspoon black pepper, to taste

Make the red wine dressing by adding all of the ingredients to a mixing bowl (or mason jar) and whisking until fully combined.

Drain and rinse the chickpeas, fully removing as much moisture as possible, and pour them into the bowl with the dressing.

Add the diced cucumber, red onion, crumbled feta and fresh herbs, if using. Toss together until all ingredients are fully combined.

For best results chill covered in the fridge for at least two hours before serving. Enjoy!

We liked this a lot, very yummy.

We had no fresh herbs this time but will be sure to put them on the shopping list for the next, as we intend to make it again. Better still I am going to pop down to the garden center and buy seeds to grow them. We didn't miss them, I just like the idea of having fresh herbs.

There was a sweet red pepper in the fridge. I not only like how they taste, but I wanted to add a little more color.

Our sides were Jasmine rice and roasted chicken thighs. 

I sprinkled sesame seeds and then turmeric powder on top of the rice just to make it look less plain, a little white pepper too though it is hard to tell. You probably should see if you like the taste before you use the turmeric before trying it yourself. If anyone out there uses turmeric, I would enjoy knowing how you use it.  Always looking for ideas. 

Below is the full address to today's recipe, which I have added for those who prefer to copy and paste rather than use the link at the beginning.

https://thymeandjoy.com/chickpea-feta-cucumber-salad/

Thanks for dropping by, enjoy your day

and Bon Appetit!

MONDAY MORNING RECIPE POST - CUCUMBER RANCH DRESSING SALAD

There is no link to this one. I have had it around for a while and long since forgotten where it came from. It's really good though and cucumbers keep getting put on the shopping list because someone in the house likes it so much, they keep making it.

Cucumber Ranch Dressing Salad

2 to 3 cups sliced cucumbers (we use the hot house kind, where you don't have to deseed them)

1/2 cup ranch dressing

1/2 cup shredded cheddar cheese

1/3 cup cooked and crumbled bacon

2 tablespoons chopped green onions

1/2 teaspoon garlic powder

1/2 teaspoon dried dill, or to taste

Salt and black pepper to taste

In a large bowl combine all the ingredients and toss gently.

I added halved cherry tomatoes which I always enjoy, but thought diced sweet bell pepper would be a nice change. This time I served it with pork.

Addition at 5.24 p.m. on the same day: as two of our blogging friends mentioned the dressing, I am adding the recipe we used. It was found at Barefeet in the Kitchen hosted by Mary Younkin. The original recipe is here. 

Ranch Salad Dressing:

1/2 cup mayonnaise 

1/2 cup sour cream

1/2 cup buttermilk or regular milk

3/4 to 1 teaspoon dill weed

1/2 teaspoon dried parsley

1/2 teaspoon dried chives

1/4 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon fine sea salt

1/8 teaspoon finely cracked pepper 

1 to 3 teaspoons freshly squeezed lemon juice - adjust to taste

Whisk together the mayonnaise, sour cream and milk until smooth. Add the spices and whisk until combined. Add the lemon juice (amount used for your own taste) and whisk again. Pour into a jar and chill in the refrigerator until ready to serve.  

This dressing will keep nicely in refrigerator for up to a week.

WILD RICE SALAD FROM THE AMERICAN INDIAN MUSEUM IN WASHINGTON DC

Several years ago Gregg and I went to Washington DC to visit the United States Botanical Garden. From there we walked over to the National Museum for the American Indian. It is only a very short walk away, on the next block. We were lucky to visit the museums often back in those days (we live approximate 25 miles away as the crow flies). This particular day, after browsing through The American Indian Museum on the first floor, we were ready for lunch. 

Since the museum opened, we enjoyed trying the various dishes offered in the Mitsitam Native Foods Cafe. It is a fun experience as we are able to choose native dishes from all across the United States. Online I read that the name "Mitsitam" means "Let's Eat" in the language of the Delaware and Piscataway peoples. 

We enjoy all their dishes but the traditional Fry Bread and the Wild Rice Salad were two favorites, most definitely. Gregg said he wished we could make the wild rice dish at home and not really thinking I would be able to get the recipe, I did a search online. Much to my surprise it was easy to get and I made it for an evening meal.

This is Gregg's plate when we were at the museum.  He had the turkey on a roll with some kind of grainy mustard and you can see the Wild Rice Salad that I will be giving the recipe for below.

My dish was the turkey on a roll, and I ordered a side of wild onions with corn and a crabapple and cranberry relish. I will study the menu before we go next time. There are so many choices, and I have a hard time deciding while waiting in line. 

Wild Rice Salad
(Native Recipe from Mitsitam Cafe, National Museum of the American Indian.)

You can find the recipe here.  This will take you to a page where you will meet the Executive Chef for the museum.  Lots of interesting information. Scroll down a ways for the recipe. There are others on this page.

1/2 cup pine nuts
1/4 cup pumpkin seeds
6 cups chicken stock
1-1/2 cup wild rice
1 carrot, cut into half-inch long matchsticks
3 tablespoons dried cranberries
1 Roma tomato, finely diced
4 or 5 scallions (green onions), finely chopped
3 bunches of watercress

Preheat the oven to 350 degrees.

Spread the pine nuts and pumpkin seeds in a small baking pan and toast them in the oven for about 10 minutes, until they are golden brown.  Let cool.

Combine the chicken stock and wild rice in a stockpot. Bring to a boil, reduce to low and simmer, covered, for about 45-55 minutes, until the grains are just opened up and tender. Spread the hot rice on a baking sheet and let cool.

When the rice is cool, scrape it into a large bowl and add carrots, dried cranberries, diced tomato, toasted pine nuts and pumpkin seed mixture, and scallions.

Toss all of the ingredients together with the vinaigrette, refrigerate for at least 1 hour and serve over watercress.

Makes 4 to 6 servings

Vinaigrette Recipe

3 tablespoons apple-cider vinegar
1/4 cup plus 2 tablespoons canola oil
2 tablespoons honey

Place cider vinegar in a bowl and slowly mix in oil. Sweeten with just a touch of honey.

This is what I wrote at the time: I made this recipe just before Gregg walked through the door. I put it in the fridge and we went out shortly afterwards. The weather really has been glorious around here lately and we haven't wanted to waste any of it. By the time we were heading home it was past dinnertime and we stopped off at our supermarket to pick up one of their honey-baked chickens. We also bought potato salad, and that made a really nice meal along with the rice salad. The salad was great. (I shared the recipe with friends and they also loved it). There were a lot of leftovers and the next night we served the rice over a bed of watercress.  We don't eat watercress that often and we were both surprised at the taste, peppery and it almost reminded us of a radish taste. Once combined with the salad they complimented each very nicely.

I was surprised that after cooking the wild rice there was a lot of liquid left in the pot. I am not sure why this was. I had expected it to absorb the liquid like regular rice. I had to drain it thoroughly before spreading it out on the baking sheet.

We found we didn't need a lot as it seemed very filling.

It has been a long time since I bought a cookbook, but when I saw that the museum had one with all their recipes inside, I treated myself and here it is.

It has all kinds of unusual recipes, along with interesting facts about the Native Indian peoples across America. I took photos of a few of the pages to share. If you enlarge them, more details can be read.

This page is a bit blurry for reading but the photos are nice to look at I think.

Here is a map of all the museums on the Mall. We were lucky enough to find a parking space right behind the museum on the Mall side, but this is a rare occurrence. We usually park in an underground parking lot about half a mile away. No so bad and we always welcome a bit of exercise. The road we take for the parking is opposite the National Air and Space Museum on the right-hand side of that road.  

The bottom left you can see the US Capitol, next is the U.S. Botanic Garden and then you will see the National Museum of the American Indian.

That's all for today's post. I hope you found it interesting.

MONDAY MORNING RECIPE POST - CAULIFLOWR GRATIN WITH ALMONDt CRUST - MAKES 6

No link today as I have had this recipe for a long time before I made note of such things. It is also one from my old blog and I haven't made it in a long time. 

Cauliflower Gratin with Almond Crust - makes 6 servings

1/4 cup butter
1 head of cauliflower (about 2-1/4 lbs.) separated into florets
1 small onion, chopped
2 garlic cloves, minced
2 tablespoons all-purpose flour
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/2 cup whipping cream  (I used 2% milk)
1 cup (4 ounces) shredded Gruyere cheese
2/3 cup Panko crumbs
1/4 cup sliced almonds
1/4 cup grated Parmesan cheese

Preheat oven to 400 degrees F.

Melt butter in a large skillet over medium-high heat. Add cauliflower, the chopped onion and minced garlic. Sauté ten minutes or until golden and just tender. Sprinkle with flour, the salt and fresh thyme. Stir well. Remove from heat.

Spoon the cauliflower mixture into a 11 x 7-inch baking dish and drizzle with cream. Sprinkle with Gruyere cheese, Panko crumbs, sliced almonds and grated Parmesan.

Bake at 400 for 18 to 20 minutes or until golden.

The cauliflower mixture was delicious and the crunchiness was a great addition. Also, the taste of the cheeses wasn't overpowering but subtle.

You can use it as a side dish or eat it on its own for a light supper. It can be served any way you wish. We often go meatless and added a mixed veggie salad. It would make a tasty side to a protein if you prefer.

I often use whole milk for whenever I bake but I made this with 2% milk - cream and I don't like each other very much. 

Thanks for looking, have a great week and 

Bon Appetit.

MONDAY MORNING RECIPE POST - THAI QUINOA CRUNCH SALAD - SERVES 6

I was looking for something relatively healthy to eat and as I enjoy Quinoa and already had some in the pantry. I found this recipe at Alfredo Recipes. It was just what I was looking for. Gregg was out of town for a few days when I made it, so he didn't get a chance to try. I enjoyed it very much and will make it again sometime. If you like anything with Quinoah and with all the other additions added, I gave it a 10 out of 10. Alredo has a lot of delicious looking recipes to try if you would like to take a look.

Thai Quinoa Crunch Salad - serves 6

Calories per serving: 220

It is a fast-ish recipe and the time to prepare from prep to table is 30 minutes. I always take longer because I do things slowly and in stages.

1 cup quinoa, rinsed and drained 

2 cups water

1 cup red bell pepper, diced

1 cup cucumber, diced (I always use the hothouse cucumbers  - you don't need to remove the seeds)

1 cup shredded carrots

1 cup green onions, sliced

1/2 cup chopped fresh cilantro

1/2 cup chopped peanuts

1/4 cup sesame seeds

1/4 cup low sodium soy sauce

2 tablespoons lime juice

1 tablespoon honey

1 tablespoon sesame oil

1 teaspoon grated fresh ginger

1 clove garlic, minced

Salt and pepper to taste

Rinse quinoa well under cold water. Don’t forget this step as it removes the natural coating called saponin, which can taste bitter.

In a medium saucepan, combine drained quinoa and water.  Bring to a boil, then reduce heat to low, cover and simmer for about 15 minutes, or until quinoa is fluffy and water is absorbed.  Remove from heat and let it cool. 

In a large bowl combine the cooled quinoa, red bell pepper, cucumber, carrots, green onions, cilantro, peanuts and sesame seeds.

In a small bowl whisk together low-sodium soy sauce, lime juice, honey, sesame oil, ginger, garlic, salt and pepper.

Pour the dressing over the salad and toss to combine.

Chill the salad in the refrigerator for at least 30 minutes, to allow the flavors to meld.

Serve cold or at room temperature.

Each serving is approximately 220 calories if you are taking note of such things.

Notes by the host:

You can add cooked shrimp, chicken or tofu for extra protein.

The peanuts can be substituted for a nut-free version such as sunflower seeds or pumpkin seeds

Adjust the lime juice and honey to taste for a sweeter or tangier dressing.

The host offers other tips if you would like to take a look.

What did I think? 

Very much enjoyed with leftovers which was eaten over the next few days. Another 10 out of 10, for my taste that is. It depends if you like Quinoa and all the veggies. This would be an easy dish for you to add your own favorites. The combination of vegetables and also the dressing was very yummy. As I mentioned, this salad lends itself to add what you would like. If you didn't want to have the Quinoa, I was thinking you could use orzo pasta.

I didn’t have fresh ginger so used powdered.

No more changes were made.  

One night I had a side of crispy tofu and also added a few cherry tomatoes as another side.  The next morning I had it for brunch and added a hard-boiled egg, again with cherry tomatoes.

I was curious about Quinoa (pronounced "keen-wah"), so looked it up online. I got all my information from this website. I have only put part of what I read on this one page, as there is enough in there to fill a book. I have done a mini one here so feel free to skip.

"Quinoa is one of the world's healthiest foods. It is a whole grain packed with nutrients, fiber, protein and plant compounds. It has many health benefits and is an easy way to add variety to your diet.

Quinoa is an ancient South American grain that was largely ignored for centuries. 

Interestingly, it was only recently noticed by the rest of the world and hailed as a "superfood" due to its high nutritional content, and now considered a specialty food by foodies and the health conscious.

Quinoa (pronounced KEEN-wah) is the seed of the Chenopodium quinoa plant, see below and borrowed from here.

Botanically speaking it is not a grain. However, it is often called a "pseudograin" because it is similar in nutrients and eaten the same way as cereal grains.

First grown for food 7,000 years ago in the Andes. The Incas called it "the mother grain" and believed it was sacred. 

Although it is now grown around the world, the majority is still produced in Bolivia and Peru. It was largely unknown to the rest of the world until very recently. Since then it has experienced a huge surge in popularly because of its high nutrient content and health benefits. It is also easy to grow in a range of conditions.

Quinoa is also popular because it is a gluten-free grain. This means people with celiac disease, wheat allergies or those who avoid gluten can consume it. Always wise to check with your doctor first if you have any issues, and even if you don’t.  

There are over 3,000 varieties of quinoa but red, black and white are the most popular. They vary in both color and nutrient composition, and are packed with vitamins and minerals, and contain more protein, fiber and healthy fat than other grains.

There is a load more information at the link I have shared above, too much to write down here, but you can read about all health benefits, which there seem to be quite a lot of. 

Again, I would always check with your doctor on the next visit. I will be doing just that on mine. 

I thoroughly enjoyed reading their article. It's from a website called Healthline. I guess I am at that stage of my life! 

Anyhow, I have said enough about it today and put it on here for those who have an interest. 

Full addy for the above recipe below:

https://alfredorecipes.com/thai-quinoa-crunch-salad-recipe/

My signature below is from Copilot again. I asked for an Aztec child holding a bowl of quinoa and this is what it came up with. 

This appeals to my hobby as ever since I was very young, I have been interested in costumes/ traditional clothing, not only from around the world, but also from different centuries. 

A memory, as often happens these days. For a while, our school had international student teachers visiting, only for a few days at a time, and then they would go on to another school. At the beginning of their stay, they always introduced themselves by coming into our classroom wearing traditional clothing. They gave us a talk about their country and displayed their own photos/slides from home on the classroom projector. 

That started a life-long hobby as from then on, I always had an interest in the outside world and wanted to learn more. My hobby for collecting books on traditional clothing began. I also found paper dolls wearing international costumes in my Christmas stocking (an old pillowcase was our Christmas stocking). My mother's idea and I owe her for many things, but this encouraged my all-time favorite hobby. And because of the young visiting student teachers who wore these amazing, sometimes colorful, traditional clothing, and listening to them about the geography and history of their countries, I do believe that was the start of my curiosity journey that's stayed with me my whole life.  

If you have stuck with me to the end of this latest ramble, thank you for indulging me. I had almost forgotten that this was my Monday Morning Recipe Post.

I hope you all have a great week 

and Bon Appetit!

MONDAY MORNING RECIPE POST - ORZO SALAD - 4 SERVINGS

I have other Orzo salads on this blog already, but always enjoy a different version. I found this one at Julia's Album. She has many wonderful recipes on her food blog, and I recommend you go and see her orzo salad here, not only for the photos but for the great tips she gives, and also all the other delicious recipes. Julia describes this one as "a great dish to make ahead for sharing at potlucks, barbecues, picnics and cookouts."

It only takes approximately 20 minutes to make and can be serve chilled or at room temperature.

Orzo Salad - 4 servings and

approximately 407 calories per serving

For the pasta: 

1 cup uncooked Orzo pasta

For the salad dressing:

1/4 cup extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

2 tablespoons balsamic vinegar

1 tablespoon Dijon mustard or or to taste

1/2 teaspoon dried oregano or Italian seasoning

1/4 teaspoon salt

Freshly ground black pepper to taste

Salad ingredients:

10 ozs. cherry or grape tomatoes (red and yellow), sliced in half

2 medium cucumbers (I used 1 hot house cucumber), sliced and quartered

1/3 cup pitted black olives, sliced

1/3 cup pitted green olives, sliced (Julie used Castelvetrano olives. I used pimiento stuffed olives which I already had in the fridge)

4 ozs. Crumbled feta cheese

2 ozs. baby spinach

For the cooked pasta:

Cook 1 cup of orzo in 2 cups water for about 20 minutes on a simmer. Add small amounts of extra water if the orzo is still not cooked and the water is already absorbed. 

Once the pasta is done cooking (al dente), drain and rinse under cold running water in a fine mesh strainer.

While the orzo is cooking, proceed with the rest of the recipe.

Make dressing:

Combine the salad dressing ingredients in a small mason jar. Whisk with a fork until emulsified.

Assemble the salad:

In a large mixing bowl, add sliced cherry tomatoes, quartered cucumber slices, olives and salad dressing. Mix the dressing thoroughly with the veggies.

(Denise's note: when mixing the dressing we added enough to suit our own tastes, so a little at a time for us. We had quite a lot of dressing left over, but it's entirely up to you.)

Add the drained and rinsed orzo, crumbled feta cheese and baby spinach to the bowl with marinated veggies. Toss to combine. Season with salt and pepper and add more lemon juice if you feel it is needed.

Julie's notes and helpful tips:

Rinse the cooked orzo under cold water in a fine mesh strainer before adding to the salad. You want the pasta to stop cooking and prevent it from getting mushy.

Salad dressing options: make a dressing from scratch or use store-bought Italian or Greek.

Veggies: add mushrooms, sun-dried tomatoes, marinated artichokes or zucchini.

Add another choice of leafy greens, arugula for instance or a favorite.

Cheese: other options besides feta are small Mozzarella balls (pearls), sliced Mozzarella and cubed or grated Parmesan.

To make it gluten-free, use gluten-free orzo, quinoa, jasmine rice or the gluten-free pasta of your choice. Once cooked, rinse the pasta with cold water to prevent it from getting mushy. This is especially important for gluten-free pasta.

What did we think? An excellent salad for our make-again folder. 

Changes made: I had a jar of pimiento stuffed olives, and used those instead.

I also forgot to put the black olives in but added them the next day when we ate our leftovers.

I think that's about it but if you think you would like to try this and have any questions, let me know in the comment section.

I try to remember to leave the addy for those of you who prefer to copy and paste instead of using the link above.

https://juliasalbum.com/orzo-salad/

MONDAY MORNING RECIPE POST - MEDITERRANEAN BEAN SALAD

I was looking for a salad that was healthy, light, refreshing and tasty. I found it in at Living Lou hosted by Louisa. The original recipe can be found at this link. I made it today (Thursday, July 3rd, 2025) and there was more prep work than I am used to, but it was fun and I enjoyed the process. My dear other half was out for a few hours and I decided to make it that day, preparing everything sitting at the kitchen table. We both enjoyed it at dinnertime and it was worth the extra effort. 

Also, there was more than enough left for our 4th of July meal and it tasted even better. We shared a steak with a baked potato and there was pistachio ice-cream for dessert. 

The cooked steak was cut into thirds, and on the 5th we ate the rest for breakfast/brunch, with eggs, grilled tomatoes and a slice of wheat toast.

Mediterranean Bean Salad - 4 servings 

1 19 oz. can mixed beans, drained and rinsed

1/2 English cucumber, chopped 

1 green bell pepper, chopped 

1 cup halved cherry tomatoes

1/2 cup drained and chopped marinated artichokes

1/3 cup diced red onion

1/4 cup drained and minced sun-dried tomatoes packed in oil

1/4 cup crumbled feta

1/4 cup pitted and sliced Kalamata olives

1/4 cup tablespoon drained capers

Dressing:

3 tablespoons olive oil

1 tablespoon red wine vinegar

2 teaspoons dried oregano

1 small clove garlic, grated (I just chopped mine very fine)

1/4 teaspoon salt

In a small bowl or measuring cup, whisk the dressing ingredients together.

In a large bowl toss the prepared salad ingredients together.

Give dressing ingredients another quick whisk and pour over the salad ingredients.  

Mix well and serve. 

This salad was one of the best we have had, a 10 out of 10. It was excellent but a few changes: 

I didn’t have olive oil and used avocado oil. 

I couldn’t find oregano in the cupboard and found three bottles of Italian herbs instead. Not sure how we acquired three bottles of unopened!

Gregg is not a big fan of beans but will eat the kind already in a sauce, which was a no for this recipe. Fortunately he does enjoy garbanzo beans (chickpeas) and I used a 15 oz. can, which was more than enough. 

Neither of us like the green bell pepper and used an orange one instead.

This is a good recipe to swap ingredients to suit your own taste.

It said four servings but we stretched it to 6. It seemed like there was a lot leftover. 

This was put on the table for our evening meal and, as you can see, we served it with deli ham on the side.

Below is the full address for you to copy and paste, rather than use the link above.

https://www.livinglou.com/mediterranean-bean-salad

Thanks for looking everyone and 

I wish you all a great week.

On a short blog break but had a few posts set up so there will be another tomorrow. I will be back in a few days to catch up with you all. 

MONDAY MORNING RECIPE - ROASTED CABBAGE SALAD

Hubs found this recipe on Instagram. It comes from Matthew Francis. You can see his short video here.

Roasted Cabbage Salad

1 small head of green cabbage, chopped into 1-inch pieces (about 8 cups)

4 tablespoons extra-virgin olive oil, divided

1/4 teaspoon salt

2 tablespoons grated Parmesan cheese

2 tablespoons rice vinegar

1-1/2 teaspoons reduced-sodium soy sauce

1 teaspoon Dijon mustard

1 clove garlic, grated with a microplane (or chopped very finely - this is what I did)

1/4 teaspoon ground pepper, plus more for garnish

Position oven racks in top third and lower third of oven. 

Preheat to 425 degrees F. 

Toss cabbage with 2 teaspoons oil and salt in a large bowl until well coated. 

Spread in an even layer on 2 large rimmed baking sheets. 

Roast until tender and golden, about 25 minutes, rotating the pans between top and bottom racks halfway through. 

Meanwhile, whisk Parmesan, vinegar, soy sauce, mustard, garlic, pepper and the remaining 2 tablespoons of oil in a large heatproof bowl. 

(For a creamier dressing, process in a blender until creamy and smooth, about 30 seconds.)

Transfer the hot roasted cabbage to the bowl with the dressing; toss until evenly coated. 

Let stand for 15 minutes to infuse their flavors.

Garnish with additional pepper before serving, or any favorite seasoning.

Nothing was changed on this dish. We thoroughly enjoyed it. Gregg made the whole thing and it was excellent. I have left the whole address below for you too.

https://www.instagram.com/reel/DDns5qNSqku/?igsh=MmE4M2ZjY25qNXFi

Thanks for looking and I hope you all have a great week.

MONDAY MORNING RECIPE POST - CORNBREAD CASSEROLE/CORN PUDDING, A SIDE DISH FOR THANKSGIVING

I was looking for a recipe for Thanksgiving and I came across this on Threads. It was a short video that a man shared, and he actually cooked this casserole on his barbecue. Fortunately, there were also instructions for the oven. We made it early, a practice run for the day. It really helps me to do that if I intend to make something new. I have made cornbread before, but never an actual casserole/pudding. It was very easy to put together. You can watch the video if you click on this link.

Preheat oven to 350 degrees F.  

Spray a 2 quart baking dish with cooking spray and completely coat, or you can use extra butter.

2 eggs

1 can cream-style corn

1 can whole kernel sweet corn, undrained

1 small container (8 ozs.) sour cream

1 package Jiffy cornbread mix

1 stick unsalted butter, melted

Whisk the eggs until yolks are well mixed with the whites. Add other ingredients and combine thoroughly. Pour into prepared baking dish. Bake in the oven for 45 minutes to 1 hour, until golden brown. The casserole should still be a bit jiggly as you will see in the video at the original website.

The notes below are extensive but the actual recipe is short and fast to put together.  

First of all, our oven always runs on the cooler side and this dish took much longer to cook than the 45 minutes to 1 hour. It took ours at least an hour and 20 minutes. I think next time we will turn the oven on for 355 deg. F. or maybe 360 deg. F. You'll have to judge the timing with your own oven temperatures. The original timing might work for you. This is just a guideline.

I didn't have a round baking dish like that shown in the video. Mine was 9 x 9 inches square.

I used salted butter instead of unsalted. That’s all I had and didn’t want a special trip to the store just for that. 

What did we think of our dish? Both of us gave it a ten out of ten. It was excellent, delicious. 

I read the comments after watching the video, and everyone gave it a good review.  There were some interesting additions suggested.

Someone added cheese, onions and dill. This person said the dill made the dish stand out.

Another said add a shake or two of cayenne pepper to the batter.

Another said this would be perfect with a pot of chili or a good hardy soup.

Someone else added 3 finely chopped green onions, 3 finely chopped jalapenos and 1 cup of grated cheddar cheese.

I had a piece the next day for my breakfast along with my smoothie. Thoroughly enjoyed it.

For those who don't have Jiffy Corn Muffin Mix available, here is a copycat version. This recipe came from here.

Copycat Jiffy Corn Muffin Mix

I found the host's notes very interesting, particularly the following, which I have copied for you.

"The basis for my cornbread is typically a box of Jiffy Cornbread Mix. Did you know that Jiffy has been making these convenient mixes since 1930? They have certainly stood the test of time and cornbread is one of the stars.

I’ll be honest, there is no real incentive to making your own. The actual mix consists of real ingredients and is accessible on any budget. This recipe is more of a backup when I realize I am out and have no time to go to the store."

Copycat Jiffy Corn Bread Muffin Mix

Makes the equivalent of an 8-ounce box of Jiffy Cornbread Muffin Mix. Use for 6 muffins or double for a batch of cornbread. Variations below this recipe:

2/3 cup flour

1/2 cup yellow cornmeal

3 tablespoons sugar

1 tablespoon baking powder

1/4 teaspoon salt

Sift or whisk together the flour, cornmeal, sugar, baking powder and salt. Store in an airtight container, make into muffins or into bread. 

I have added the host's notes for making this recipe.

 

"These basic ingredients are used to make the dry mix only. You will also need the wet ingredients added.

This recipe makes the equivalent of one 8.5 ounce box of Jiffy Corn Muffin Mix. Use one batch anywhere a recipe calls for “1 box Jiffy Corn Muffin Mix,” then add the egg, milk and oil/butter the original recipe specifies in the recipe card for how to make the box instructions.

Flour – We need something to hold these muffins together, and all purpose flour will do just that. I would steer clear of whole wheat flour.

Yellow corn meal – You can’t have a homemade cornbread mix without cornmeal! It gives it that delicious, grainy texture. The brand of cornmeal can make this mix different hues of yellow. White corn meal can also be used!

Sugar – Perfect for the sweet cornbread lover, this mix needs an element of sweet besides the corn.

Baking powder – This will act as our leavening agent and help to make this homemade version of a box of jiffy mix to achieve its delicious grainy consistency.

Salt – To help balance out the flavors, we need just a touch of salt. I like to use fine sea salt.

To make this mix into actual cornbread or cornbread muffins, you’ll need oil or butter and milk. Whole milk will give the richest and moistest results. Use a natural oil or a good quality butter. Bright yellow European butters will yield more golden muffins or bread.

  

How to make Jiffy Corn Muffins.

Remember, this homemade mix only consists of the dry ingredients. You will need to follow the steps below to make the actual corn bread.

Make batter: To dry mixture, add 2 tablespoons vegetable oil or melted butter, 1/3 cup milk and 1 egg. Mix well. For lumpier muffins, reduce milk to 1/4 cup. 

Add to liners: Spoon into 6 lined muffin tins and bake. If tops start to brown, cover loosely with aluminum foil.

Or loaf pans: To make two mini loaves: Split batter between two ceramic loaf pans sprayed with non-stick spray.

Bake at 400°F for 15 minutes.

 

 

How to make Jiffy Corn Bread:

The Jiffy cornbread recipe is just as simple but only makes a small pan. Those boxes are tiny!

 

Preparation: Preheat the oven to 400°F. Grease an 8×8 baking dish or 10-inch cast iron skillet.

Make Batter: Combine 1/3 vegetable oil or melted butter, 1/3 cup milk and 2 eggs with DOUBLE this recipe (or two boxes of Jiffy cornbread muffin mix). Mix until no dry spots remain - mixture will be a little lumpy, do not overmix.

Bake for 18 – 23 minutes or until golden brown.

Rest. Cool 10 minutes.

 

 

Corn Muffin Mix Variations

When making this delicious cornbread, try mixing things up to make it your own. The variations are endless and you can literally eat it daily and never have the same recipe twice. Below is a list of mix ins and extra ingredients to add to this easy recipe to spruce it up a little. Let us know what you added and how it was!

Cheese: Add 1/2 cup of shredded cheddar cheese, pepper jack cheese or other favorite cheese to the batter. If doubling for bread, add 1 cup. You can also sprinkle cheese directly on top of the muffins or bread.

 

Corn: Add 1/2 cup of sweet corn kernels to the batter for sweeter cornbread with little pops of freshness. Canned corn, frozen corn (thawed) or fresh corn works, just make sure it is drained and blotted dry to not add more moisture to the batter. Try roasted or grilled corn for even more depth of flavor.

Tang: Swap out the milk for buttermilk or half and half for richer bread with a tang.

Spicy: Try adding 1-2 tablespoons of chopped fresh jalapenos or jarred jalapenos. Other types of peppers that rank lower on the scoville scale work too. Think poblano, habanero or ghost peppers if you really want to sweat. Swap out 2 tablespoons of milk for the juice in a jar of jalapenos.

Bacon: Nothings pairs better than chewy, salty little bits of bacon. Use 1/2 cup in the batter to jazz it up.

Plain Greek yogurt: This can be whipped into the actual batter for a creamier bread, or dolloped on top just like sour cream. Add 1-2 tablespoons to the batter.

Sour cream: A southern staple and classic, add a dollop on top of your slice.

 

Syrup:) Looking for a sweet cornbread? Try adding 1-2 tablespoons of pure maple syrup, honey or agave nectar to the batter. You can also drizzle or baste this on top after it comes out of the oven. Kind of like a simple syrup basting onto butter cake. For sweet and spicy, try hot honey.

Fruit: no one ever thinks of adding fruit, but it tastes fantastic! Apples and peaches are my favorites, add 1/4 to 1/2 cup of finely chopped fruit to the batter. For peaches, try to drain out as much of the liquid as possible.

Scallions: Add fresh oniony flavor with 2 tablespoons of chopped scallions right in the mix.

Fresh herbs:) Chop up a few from the garden and add them in! Sage, thyme, rosemary, dill, cilantro and parsley all work.

Green chiles: A little Tex-Mex style cornbread is fantastic too. Add 2-3 tablespoons of chopped green chiles. If using from a can, drain well.

Bell Pepper:  Fresh bell pepper or roasted red pepper are options.

Olives: Chop up to 1 tablespoon of olives for a briny bread.

Chile powder: Add 1 teaspoon of ancho chile powder or any other type, or a blend like chili powder to the batter. Dust on top for fun presentation.

 

Pickles: For those pickle lovers out there, add 1-2 tablespoons of chopped pickles and swap 2 tablespoons of milk for pickle juice.

Ranch Style: Add one packet of dry ranch seasoning.

Baste: While the muffins are still hot, baste with maple butter, molasses butter or honey butter.

Flavored Butters: Swap out the basic butter for compound butter for a wide array of savory options. These can also be served on the side.

Make it a Meal: Top a slice with a scoop of marinara sauce.

Salsa: Add 1/4 cup of chunky salsa to the batter or spoon on top before serving.

 

 

Storing Jiffy Corn Muffin Mix

Storage: This mix will be shelf stable for up to a year. Store in an airtight container at room temperature until you are ready to make the cornbread. 

If cooked into bread or muffins, store in an airtight container or plastic bag at room temperature for up to 3 days. Wrap in a damp paper towel and reheat in the microwave for 10-15 seconds at 50% power.

 

Freezing: You can also store this mix in the freezer. This helps to preserve the flavor longer. Place into a plastic freezer bag, squeezing as much air out as possible and then freeze for up to a year.

How to store Jiffy Corn Bread

Cornbread can be stored in an airtight container or plastic bag at room temperature for up to 2 days. It can also be stored in the refrigerator for up to a week.

I highly suggest wrapping it in a damp paper towel and microwaving for 10-15 seconds to reactivate the gluten before eating.”

I would like to thank Jessica for not only this recipe, but for all the other additions and tips made above. I look forward to going back to look at her food blog.