Author: guestblogger

Caprese Skillet Cornbread

Hey friends! It’s me Brandie again from The Country Cook! I love sharing simple, everyday recipes for the busy cook. Today I would love to share this Caprese Skillet Cornbread recipe with y’all! Insalata Caprese (in Italian it means: Salad of Capri) is a simple Italian salad of fresh tomatoes, mozzarella and basil. A bit of olive oil is drizzled over the top of the whole salad. It is that recipe that inspired this recipe for Caprese Skillet Cornbread! We’re making it simple by using my favorite Martha White® Cotton Country™ Buttermilk Cornbread Mix. It is super delicious and tastes just like homemade, so it’s my go-to when making skillet cornbread. And I’m making it all in my 10 1/2-inch Lodge® Cast Iron skillet. Cooking in a pre-heated skillet gives me those crispy edges that I love on savory cornbread. But you can definitely use a 9×9 baking dish for this recipe (no pre-heating necessary). I’m also using sun-dried tomatoes. The tomatoes are kept soaking in flavorful olive oil to keep them pliable and delicious. …

BBQ Bacon Cheeseburger Muffins

This post was written by our friend, Stephanie, at Plain Chicken. BBQ Bacon Cheeseburger Muffins are a favorite in our house. We eat them for a quick lunch or dinner. They only take a few minutes to make and they taste fantastic! These BBQ Bacon Cheeseburger Muffins start with a packet of Martha White® Buttermilk Cornbread Mix. I love the Martha White mixes! They are such a time saver! I doctored up the muffin mix with some flour and an egg. Then I added in hamburger meat, BBQ sauce, bacon and cheese. OMG! Let me tell you, these were crazy good! We ate them for lunch, but they would also be good for parties. Serve them with some chips or French fries for a meal and you’re guaranteed to please everyone! BBQ Bacon Cheeseburger Muffins 12 muffins 1 (6-oz) package Martha White Buttermilk Cornbread & Muffin Mix ½ cup flour ¾ cup water or milk 1 egg ½ lb ground beef ½ cup BBQ sauce 4 slices cooked bacon, chopped 1-1/2 cups shredded cheddar cheese …

Cream Cheese Stuffed Muffin Bread

Hey all! I’m Shawn from I Wash You Dry, where I love to share quick and easy recipes that are perfect for busy families. I’m obsessed with this Cream Cheese Stuffed Muffin Bread for a few reasons. First is that it’s made super easy thanks to Martha White’s® Wild Berry Muffin Mix! It’s actually real easy to turn any of the muffin mixes into a deliciously moist and tender quick bread! All you need to do is add an egg, some milk and a little bit of sour cream to the mix. You’ll want to decrease the heat to let the bread have time to cook on the inside, but still give you that beautiful golden brown color on the outside. I couldn’t stop there, I had to fill the bread with a layer of cream cheese and top it with a buttery coffee crumb streusel topping. This bread is so phenomenal; you’ll want to try making all the different mixes into a quick bread! INGREDIENTS: For the Bread: 2 (7oz) packages Martha White® Wild …

Mom’s Meaty Cornbread Casserole

The following post was written by our friend, Tina, at Mommy’s Kitchen. Hi everyone this is Tina from Mommy’s Kitchen. I’m so excited to be guest posting on Southern Pantry. Today’s recipe is for one of my favorite comfort foods, Mom’s Meaty Cornbread Casserole. This recipe is one of my absolute favorite recipes that my mother-in-law makes. Anytime we visit we can usually count on meatloaf, chicken spaghetti or this Meaty Cornbread Skillet for dinner. Mom always makes her cornbread homemade, but I like substituting with a cornbread mix, especially if I’m in a pinch for time. MarthaWhite® cornbread mixes taste just like homemade, so no one will ever know, not even mom! Cornbread, ground beef, breakfast sausage, corn, vegetables and cheese make up this filling skillet meal. Let’s get started and I will show you how to make this easy skillet meal your whole family will love. Start by preheating the oven to 350° F.. In a large skillet brown the ground beef, breakfast sausage, onion, garlic, and diced jalapeno peppers. Drain off any excess …

Upside Down Apple Skillet Cake

Hey friends! I’m Christy Jordan from SouthernPlate and I’m thrilled to be guest posting on Southern Pantry. Linda Carman is one of the sweetest ladies you could ever meet and being able to work with her in any way is always an honor and a treat. One of my very favorite shortcuts in the morning are muffin mixes and one of my personal favorite muffin mixes of all time is the Martha White® Honey Bran Muffin Mix. A bag of that muffin mix and five minutes in the kitchen and I can turn out a dish that will make you sing! I often use the Martha White® Honey Bran muffin mix to make apple bran muffins because the old-fashioned bran flavor just pairs so well with a good old apple. Today, I’m sharing how I use it to make an upside down apple skillet cake. My husband’s grandmother, Granny Jordan, was the first one I knew who made apple skillet cakes like this. I actually got my recipe from her from scratch version. She had …

Apple Pie Muffins

The following post was written by our friend Stacey at Southern Bite. I love the simplicity of Martha White® Muffin Mixes. They’re the perfect solution to getting some great food on the table without a lot of hassle or expensive ingredients. Whether it’s breakfast, lunch, or dinner, Martha White has a mix that is perfect. From the delicious breakfast muffins to classic cornbread, they have them all. Sometimes, though, I have a little extra time on my hands and want to make something even more special. I love that those same Martha White muffins mixes are the perfect launching pad to do just that. The perfect example of that is these amazingly delicious Apple Pie Muffins. With the addition of just a few ingredients, you’ll be putting something on the table that no one will believe started with a mix. These Apple Pie Muffins start with two pouches of Martha White® Apple Cider Flavored Muffin Mix. Combine the mix with 1 (21-ounce) can of apple pie filling, 2 tablespoons of vegetable oil, and ¾ cup …

Fried Breaded Fish

The following post was written by our friend Mindy from R.B. and Mindy. Entertaining on the patio at my house really kicked up a notch when we repurposed our rarely used turkey fryer filled with soccer balls in the garage to an all-purpose fryer. Suddenly, we were heating vats of oil, frying all kinds of foods, and saying “come on over” more often than ever before. Our go-to party pot menu is a simple trio of catfish fingers, French fries, and tartar slaw. This frying spectacle is not a sit down affair where everyone eats together at the same time. It’s a grazing, grab a handful while they’re hot kind of party. It’s so fun, we rarely bother frying turkey anymore. If you’re going to heat up a pot of oil and fry fish, you might as well make it a party outside. You can cut your own potatoes or use convenient frozen ones. Our tartar slaw recipe combines the goodness of both in one terrific side. Dredge catfish fingers in Martha White® Self-Rising White …