Cornbread Casserole
Ingredients:
- 1 package Jiffy cornbread mix
- 1/2 stick salted butter, melted
- 1 can (15 oz) sweet corn kernels, drained
- 1 can (15 oz) cream-style corn
- 1 egg
- 1 cup sour cream
- 1/2 cup diced green onions (optional)
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp sugar
Directions:
- Preheat Oven: Preheat to 350°F (175°C).
- Cornbread Batter: In a large bowl, whisk together the cornbread mix, sugar, egg, and melted butter.
- Casserole Mixture: In another bowl, mix drained corn, cream-style corn, sour cream, garlic powder, black pepper, and green onions (if using).
- Combine: Fold cornbread batter into the mixture until just combined; don’t overmix.
- Bake: Pour into a greased 9x13-inch dish. Bake for 45-50 minutes until golden and a toothpick comes out clean.
- Serve: Let cool for a few minutes before serving.
Maple Bacon Brussels Sprouts
Ingredients:
- 1 lb Brussels sprouts, trimmed and halved
- 6 slices bacon, chopped
- 1/4 cup pure maple syrup
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1/4 tsp red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat Oven: Preheat to 400°F (200°C).
- Cook Bacon: In a skillet over medium heat, cook bacon until crispy. Remove and drain, leaving some grease in the skillet.
- Prepare Sprouts: Add Brussels sprouts to the skillet with olive oil, salt, pepper, and red pepper flakes. Sauté for 5 minutes.
- Add Garlic: Stir in garlic; cook for 1 more minute.
- Combine: Remove from heat and mix in maple syrup and bacon until coated.
- Roast: Spread on a baking sheet and roast for 20-25 minutes, stirring halfway through.
- Serve: Garnish with parsley and serve warm.
Potatoes Dauphinoise
Ingredients:
- 2 lbs Russet potatoes, thinly sliced
- 2 cups heavy cream
- 1 cup whole milk
- 2 cloves garlic, minced
- 1 shallot, diced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg (optional)
- 1 cup shredded Gruyère cheese
- 1 cup shredded Asiago cheese
- 1/2 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- Fresh thyme or chives for garnish (optional)
Instructions:
- Preheat Oven: Preheat to 350°F (175°C).
- Cream Mixture: Heat cream, milk, garlic, shallot, salt, pepper, and nutmeg until warm; then remove from heat.
- Layer Potatoes: Grease a baking dish with butter. Layer half of the potatoes, slightly overlapping.
- Add Cheese: Sprinkle half of the cheeses over the potatoes.
- Add Cream: Pour half of the cream mixture over the layer.
- Repeat Layers: Add remaining potatoes, top with remaining cheese, and pour the rest of the cream over.
- Bake: Cover with foil and bake for 45 minutes, then remove foil and bake an additional 30-40 minutes until golden and tender.
- Rest and Serve: Let rest for 10-15 minutes. Garnish with thyme or chives if desired.