Tenda-Bake Corn Muffins
Prep Time: 5 Minutes
Total Time: 25 Minutes
Yields: 12 Corn Muffins
Ingredients:
- 2 C Tenda-Bake Yellow Corn Meal Mix
- 1 Large Egg
- 1 ¼ C Milk
- ½ Stick Melted Butter (or ¼ C Vegetable Oil)
- ¼ C Sugar
- Cooking Spray
Directions:
- Preheat oven to 400°.
- In a large bowl, whisk together egg, milk, sugar, melted butter and Tenda-Bake Yellow Cornmeal Mix.
- Pour into greased muffin cups approximately ¾ full (For cornbread substitute the muffin tin with a 9”x 9” baking dish).
- Bake for 20 minutes and let cool for 5 minutes before serving.
Tenda-Bake Seasoned Flour Fried Chicken Tenders
Yield: 2 LBS of Chicken
Ingredients:
- 8 oz Box Tenda-Bake Seasoned Flour
- 2 LBS Chicken Tenders
Directions:
- Heat oil to 350°.
- Place Tenda-Bake Seasoned Flour in a shallow dish large enough to coat tenders in flour.
- Rinse chicken in cold water, dry with paper towels, and coat in Tenda-Bake Seasoned Flour.
- Deep fry for 6-8 minutes until chicken is done and cooked to internal temperature of 165°.
Tenda-Bake Cornbread Dressing
Ingredients:
- 6-8 C Tenda-Bake Classic Cornbread
(cut into 1” dried cubes) - ½ C Butter
- ½ t Dried Basil
- ½ t Dried Thyme
- 3 T Dried Parsley
- 1 T Dried Rosemary
- 1 C Onion Diced
- ½ C Celery Diced
- 4 C Chicken Broth
- Salt & Pepper to taste
Directions:
- Preheat Oven to 350°.
- Melt butter in a large skillet over medium heat. Add onions and celery. Cook for 2-4 minutes or until soft.
- Add basil, thyme, rosemary, dried parsley, and chicken broth. Bring to a simmer.
- In a large bowl add Tenda-Bake Cornbread. Slowly add hot broth mixture over cornbread until everything is evenly moistened. Taste and add salt & pepper as needed.
- Pour mixture into 9”x11” baking dish, and bake uncovered for 35-40 minutes or until golden brown on top.
Tenda-Bake Fried Okra
Yield: 2 Servings
Ingredients:
- 1 C Tenda-Bake White Corn Meal Mix
- 1 ½ C Fresh Okra Sliced
- 1 Large Egg (beaten)
- ¼ t Salt
- ¼ t Black Pepper
- ¼ t Garlic Powder
- ¼ C Buttermilk
Directions:
- Preheat oil to 375°.
- In a bowl, combine okra, egg and buttermilk and allow to soak for 10 minutes.
- In a separate bowl mix together Tenda-Bake White Corn Meal Mix, salt, pepper and garlic powder.
- Roll okra in seasoned cornmeal mix and drop into fryer. Cook for 1-2 minutes or until lightly golden brown.
- Remove from oil and allow to drain on cooling rack or paper towels. Season with additional salt for taste.
Tenda-Bake Buttermilk Pancakes
Prep Time: 3 Minutes
Total Time: 15 Minutes
Yields: 8-10 Pancakes (5” in diameter)
Ingredients:
- 2 C Tenda-Bake Buttermilk Pancake & Waffle Mix
- 1 C Milk (or water)
Directions:
- Heat griddle to 350°, or heat stove top pan on medium heat.
- Whisk together Tenda-Bake Buttermilk Pancake & Waffle Mix with milk (or water).
- Pour roughly ¼ cup of batter onto griddle and cook for 1 to 1 ½ minutes. Flip the pancake and cook for another 1 to 1 ½ minutes, or until golden brown.
Tenda-Bake Peanut Butter Cup Waffles
Prep Time: 3 Minutes
Total Time: 15 Minutes
Yields: 8-10 Waffles (5” in diameter)
Ingredients:
- 2 C Tenda-Bake Buttermilk Pancake & Waffle Mix
- 1 C Milk (or water)
- 1 C Chopped Peanut Butter Cups
- Whipped Cream
Directions:
- Heat waffle maker using machine directions.
- Whisk together Tenda-Bake Buttermilk Pancake & Waffle Mix with milk (or water). Mix peanut butter cups into the batter.
- Pour roughly ¼ cup of batter onto waffle maker and cook using times listed on machines directions.
- Top with whipped cream, extra chopped peanut butter cups, and fresh fruit.
Tenda-Bake Chocolate Chip Buttermilk Waffles
Yield: 4 Servings
Ingredients:
- 2 C Tenda-Bake Buttermilk Pancake & Waffle Mix
- 1 C Milk (or water)
- ¼ C Chocolate Chips
Directions:
- Heat waffle maker using machine directions.
- Whisk together Tenda-Bake Buttermilk Pancake & Waffle Mix with milk (or water) and mix chocolate chips into batter.
- Pour roughly ¼ cup of batter onto the waffle maker and cook using the times listed on the machine’s directions.
- Optional: Top with whipped cream and berries.
