All posts filed under: Guest Blog

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 …

What’s in Your Pantry?

The following post was written by our friend Mindy  from Cheater Chef. Linda’s Southern Pantry blog got me thinking about my own pantry. If you knew nothing about me and looked in my pantry, you’d know immediately that I’m a southern baker. Why? Those big bags of Martha White® Self-Rising Flour and Martha White® Self-Rising White Enriched Corn Meal Mix are an immediate giveaway that my kitchen is the domain of a cook who knows how to whip up a batch of biscuits and a skillet of cornbread. Let’s not stop with the two cornerstone breads of the South mentioned above. Those two handy bags with “Hot Rize” also say that I can probably rustle up pancakes, waffles, muffins, quick loaves, chicken and dumplings, corncakes, cornbread dressing, cornbread salads, hushpuppies, fried catfish, fried chicken, casseroles and coffee cakes with ease. Whew. I do appreciate the convenience a pouch provides, but, I like how self-rising products, with just the right amount of salt and leavening, have made the daily chore of baking a little bit easier for …

Mini Jalapeno Popper Muffins

The following post was written by our friend, Tina at Mommy’s Kitchen. This time of year I’m always on the hunt for easy appetizers or finger foods. Whether you’re entertaining for a party or throwing a last minute get-together, portable appetizers are always a must.  These Mini Jalapeno Popper Muffins are the perfect little bite size appetizer and crowd-pleaser. If you’re a fan of Jalapeno Poppers then you’re going to love this recipe. Fresh jalapenos, cheddar cheese, and cream cheese baked inside mini cornbread muffins. These tasty little muffins have everything you love about traditional jalapeno poppers, but in a corn muffin form. If you like things a little spicy, try using the Martha White Mexican Style Cornbread & Muffin Mix. Either way you will want to make a double batch, so there’s plenty to go around. Let’s get started on this easy appetizer. Ingredients needed: one packet Martha White Sweet Yellow Cornbread & Muffin Mix, milk, one egg, shredded cheddar or Colby jack cheese, cream cheese, 2-3 fresh jalapeno peppers. Preheat oven to 350 degrees. Prepare …