Garnish our Sweet Korny Kornbread with fresh berries, whipped cream, and a little fruit sauce - guranteed to make your tastebuds dance!
Kornbread Krouton Salad
Summer Kornbread Crouton Salad (Serves 4)
-2 tablespoons balsamic vinegar -6 tablespoons extra virgin olive oil -1 tsp salt -1 tsp fresh ground black pepper
-1/2 - Package of J. Skinner Korny Kornbread cut into 1” cubes -1 can black beans, rinsed and drained -1 red bell pepper, chopped -2 cups cherry tomatoes quartered -1/2 cup scallions, sliced -1/4 cup basil, chopped
-Place the Kornbread cubes on a baking sheet and toast in a 350* preheated oven until golden and toasty. -In a small bow, whisk together vinegar, oil, salt & pepper -In a large salad bowl, add Kornbread cubes, black beans, red peppers, tomatoes, scallions and basil – toss gently. -Pour vinaigrette over salad and serve immediately.
-Package of J. Skinner Korny Kornbread -White or Red Onion thinly sliced -Red (or yellow or green) Bell Pepper thinly sliced -Zucchini cut into ribbons (a potato peeler should work for this) -Mushrooms (thinly sliced) -Plain Greek Yogurt
-Cut out a square piece of Korny Kornbread (big enough to hold the toppings) -Layer Zucchini, Onion, Mushroom, and Bell Pepper slices on top to the Kornbread (enough to get some with every bite) -Top everything with a dollop of Greek Yogurt
Korny Kornbread Breakfast Dippers
- 1 J. Skinner Korny Kornbread - 2-3 Tbsp of Butter - Maple Syrup (or Honey) - Kornbread carving skills
- Cut 1" slices of Korny Kornbread, then cut each slide into sticks. Set aside. - Heat a large sauté pan over medium heat and add 2 to 3 tablespoons of butter. - Once the butter has melted, place several of the sticks in a single layer in the pan. Cook until golden brown on one side then flip and continue cooking until the sticks are golden brown and slightly crisped on all edges. - Serve immediately with maple syrup or honey
Strata De Mayo
1 - 16 package J. Skinner Korny Kornbread cut into 1” cubes 1 tbsp oil 1 – 16 oz roll of sausage (or Chorizo) 1 small onion 1 cup corn kernels 1 cup salsa (drain of excess liquid) 8 eggs 2 cups whole milk Salt & pepper 2 cups shredded Mexican Cheese blend
-Spray a 13 x 9 baking dish with nonstick cooking spray. -Heat oil in skillet - add sausage and onion – break up sausage and cook about 5 – 8 minutes. -Remove from heat and stir in corn, salsa and kornbread. Pour into the prepared baking dish. -Whisk together eggs, mils, salt and pepper in a large mixing bowl. Pour over Kornbread mixture. -Cover and refrigerate for 4 hours (or overnight). -Remove strata from refrigerator and let stand while preheating oven to 350*. -Bake for about 1 hour. Sprinkle with cheese and bake for another 5-10 minutes.
Let stand for 10 minutes, then serve!
Some fresh cut strawberries and a dollop of freshly whipped cream takes our Korny Kornbread to the next level.
Our Korny Kornbread is the perfect vessel to hold all those delicious Thanksgiving leftovers.
Sweet Herbed Kornbread Stuffing
1 - 16oz package J. Skinner Korny Kornbread 6 slices Country White Bread 3/4 stick unsalted butter 1 cup chopped onions 1 cup chopped celery 1 tsp thyme 1 tsp sage 2 cups chicken broth 2 eggs, beaten salt & pepper
-Preheat oven 350* -Cut the Korny Kornbread and Country white bread into 1" cubes and spread onto 2 large baking sheets. Bake for 30 minutes. Set aside. -In a large skillet, melt the butter over medium heat. Add onion and celery and saute until tender. Stir in thyme, sage, salt & pepper. -In a large bowl, mix kornbread, bread, sautéd vegetable mixture, chicken broth and eggs. -Spread the stuffing into a greased 9 x 13 baking dish. Bake for 40 minutes.
Our Korny Kornbread is the perfect mate for your home made chili.
Kornbread & Chili Cups
Have some mason jars lying around? Fill them up about 3/4 with your favorite chili, then top it all off with some J. Skinner Korny Kornbread. Easy and convenient is the name of the game when it comes to entertaining!
Korny Kornbread Strawberry Shortcake
- 1 Package J. Skinner Korny Kornbread - Freshly Whipped Cream - 1 Package of Strawberries (or strawberry sauce)
-Cut J. Skinner Korny Kornbread into 3" squares -Slice each square horizontally -Place one layer on your plate, top with whipped cream and sliced strawberries (strawberry sauce if you're feelin saucy!) -Top with second layer of Kornbread -Top with a dollop of whipped cream and a slice of strawberry
Black Friday Bites
Have leftovers from your big Thanksgiving feast? Create these declicious little hors d'oeuvres for a quick bite. Simply cut our Korny Kornbread into small squares and top with your favorite combination of ingredients.
J. Skinner's Korny Kornbread Blueberry Pudding
- 1 Package J. Skinner Korny Kornbread cut into 1” cubes - 1/2 cup maple syrup - 4 eggs - 3 cups Half & Half - 1/4 tsp salt - 1/4 cup brown sugar - 1 cup fresh blueberries
-Preheat oven 300* -Butter either an 8” souffle dish or 8 individual ramekins. Place kornbread cubes in dish(es) and top with blueberries. -Whisk together remaining ingredients and pour over kornbread & blueberries. Let stand for 10-15 minutes. -Bake at 300* until lightly browned (about 1 hour for 8” souffle pan, or 40 minutes for ramekins). -Let cool and enjoy this awesome recipe
Blueberry Krumblecake Shooters
Give your guests something to talk about at your next soiree with J. Skinner's Blueberry Krumblecake Dessert Shooters!
Simply build layers of chocolate, caramel and J. Skinner's Blueberry Krumblecake. Top them it all off with whipped cream and a fresh berry.