Here is a fun dessert that celebrates Thanksgiving history. Don’t forget to use this opportunity to talk to your kids about the history Native Americans played in the first Thanksgiving while you make this pudding dessert with them.
- 1 quart plus 1 cup milk
- ½ cup Indian meal (aka cornmeal)
- 1 cup molasses
- 1 cup sugar
- 2 eggs, beaten
- 1 teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon ginger
- 2 tablespoon butter
- ice-cream (optional)
- Bring a quart of milk to its boiling point but do not go into rapid boil.
- Combine the cornmeal with ½ cup cold milk and add this to the hot milk stirring very well!
- In a baking dish blend together molasses, sugar, eggs, salt, cinnamon, ginger, butter and remaining ½ cup of milk.
- Add the cornmeal mixture to the baking dish spreading out evenly. Bake for 3 hours at 300 degrees F.
Serve while hot and with ice cream on the side. This is a fun and quick dessert, perfect for Thanksgiving. It takes a little time, but it’s well worth it. The slow baking at a relatively low temperature creates a wonderful texture. It’s also quite tasty for breakfast.
Don’t run around like a chicken (or should that be turkey?) with its head cut off on Thanksgiving morning. The Hillbilly Housewife’s Thanksgiving Planner will help you plan ahead and stay on top of things so you can actually enjoy Thanksgiving with your family & friends.
If you take a quick minute to read the first chapter you’ll realize how easy your Thanksgiving celebration will be. There are plenty of tips and ideas to make sure this year’s feast doesn’t stretch your budget to the breaking point, too.
There are also 2 bonuses tucked inside: A printable planner & checklist and all of the recipes in a printable pdf file.
I have plenty of blueberries in the freezer from this summer’s harvest. We love using them in smoothies, adding them to plain yogurt and the likes. My favorite new way to use them up though is in sweet corn bread. This is different from your regular stuff that you eat with pinto beans. It has some regular flour in it and turns out more cake-like. We love it for breakfast or an afternoon snack. It also packs well in lunch boxes. Give it a try and see if you don’t enjoy it as much as we have.
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup white sugar
- ¼ cup brown sugar
- ½ tsp salt
- ½ tsp baking powder
- ½ tsp baking soda
- 2 large eggs
- 1¼ cups buttermilk
- 1 tbs vanilla extract
- 6 tbs butter
- 1½ cups blueberries
- This recipe works with both fresh and frozen blueberries. If you’re using frozen, thaw them and discard any liquid.
- Preheat the oven to 325 F and spray a 8-inch square baking pan with non-stick spray. Take one tbsp of the flour and sprinkle it over the blueberries. This will make sure they distribute evenly throughout the cornbread during baking.
- Combine the dry ingredients in a large bowl.
- Mix the eggs, Buttermilk and vanilla together in a small bowl.
- Melt the butter.
- Add your wet ingredients and melted butter to the bowl with the dry ingredients. Mix it until everything is well combines. You don’t want to overmix this batter.
- Gently fold in your blueberries and pour the cornbread batter into the prepared pan.
- Bake it for 40 minutes. The crust should be golden brown. You can insert a toothpick into the cornbread to see if it’s done. If nothing sticks to the toothpick your cornbread is ready.
- Allow it to cool a bit before cutting into it. It makes it easier to cut and will keep it from crumbling apart.
Of course you don’t have to stop at blueberries. Feel free to substitute fresh raspberries or blackberries, or even some raisins that have been soaked in a little water or apple juice (or rum if you want to be adventurous).
in case you’re wondering, yes you can bake this in your trusty iron skillet. I just find it easier to cut them into squares in the 8 inch baking pan.
Our local farmers market has some wonderful fresh corn this time of the year. Here’s my favorite way to fix it. The main reason I love it is because I have to do hardly any of the work. I soak the corn, wrap it in foil and hand it over to my husband. He’s in charge of all things grilling related. The corn cooks right along with our burgers or dogs and only needs a dab of butter and some salt before serving.
- 4 ears of corn
- vegetable oil
- butter and salt to taste
- Start by chucking your corn. Make sure you get all those little strands of silk out.
- Put the ears of corn into a bowl and cover them with cold water. Soak them for about 30 minutes. Take them out of the water and let them dry on a plate lined with a clean tea towel (or a paper towel).
- Once they are fairly dry, brush them with a little vegetable oil and wrap them in foil.
- Grill them over medium heat for 20 to 25 minutes or until the corn is soft.
- Tear part of the foil open and add some butter and salt before serving.
If there’s any corn left over (yeah right…. ), cut it off the cob and use it in salsa, salads or soups. You an even freeze it if you don’t want to use it right away. The smokiness of the grilling adds some wonderful flavor.
This recipe is very frugal as it only uses three ingredients – water, corn flour, and baking powder. A batch will last you a few days to a week, and these tortillas are a great healthy and cheap substitute to bread.
Here’s the recipe:
Here is my recipe for THE perfect tortilla. This recipe makes about 20-30 tortillas and can be doubled or halved if you desire to make more or less. Although tortillas are usually eaten with other food, such as meat, rice, or vegetables, they are just as good eaten by themselves as well!
-3 cups of Instant Corn Flour treated with lime, (this flour is known in Spanish as “harina de maiz”. I use the “Masa Brosa” brand)
-5 cups of lukewarm tap water (agua tibia)
-1 tsp. of baking powder
-In a large bowl, combine 3 cups of corn flour with baking soda and mix together.
-Add 4 1/2 cups of water and mix together with your hands until combined.
-Add final 1/2 cup of water slowly, mixing thoroughly with hands until fully incorporated.
-Pre-heat three or more nonstick skillets on high/medium high.
-Begin to form medium sized balls out of the masa with your hands.
-Place each ball of masa dough between two plastic baggies and flatten the balls by pressing down with a plate.
-Remove flattened dough from baggies and place onto hot skillet.
-Repeat process until all dough balls have been cooked – about 1-2 minutes on each side.
-Place cooked tortillas on metal wrack to cool.
- 1 box of Jiffy cornbread mix
- 1 cup of cottage cheese
- 2 sticks of butter (softened)
- 4 eggs
- 10 ounce package of frozen Broccoli set out and let thaw a little
Chop broccoli into fine pieces.
Mix cornbread mix, butter, and cottage cheese together in separate bowl.
Mix in eggs and broccoli to cornbread mixture.
Put mixture in baking dish.
Bake at 350 degrees for about 1 hour or until knife comes out clean in the middle.
This was great at Thanksgiving. I doubled it and baked it in a throw away metal pan for easy clean up.
I came up with this one week when I had a surplus of hot dogs after a large cookout. I love corn dogs and so do my kids, but they are too darn greasy! I wanted to make a healthier and easy version, and this seemed to take the cake! It was a huge hit with all four kids and husband!
2 eggs, slightly beaten
1 cup milk
1/4 cup veg oil or melted butter/shortening
1 1/2 cups self-rising yellow corn meal mix
1 cup all purpose flour
1/3 cup sugar
1 large ear of corn, cooked and kernels removed- or 1 can sweet whole kernel corn
(for a tex-mex version put in these other add ins: minced dried onions, can green chilies or minced jalapenos and diced red pepper)
8-10 hot dogs (we use turkey franks)
1 cup shredded sharp cheddar, divided
Preheat oven to 450. Grease 9×12 glass dish. In large bowl, combine all ingredients except the hot dogs and 1/2 cup of cheese. Pour into greased dish and spread evenly. Place whole hot dogs gently on top of mix in rows, not letting them touch, leaving about 1/2 inch of space along edge and a little less of an inch between hot dogs. Do not submerge them.
Bake for 20 to 25 minutes or until cornbread is golden brown. Remove from oven and sprinkle reserved 1/2 cup cheese and let sit until cheese has melted.
To serve, cut in rectangles around the hot dogs and top with ketchup and mustard if desired.
You can easily omit corn, cheese, and any other add ins to keep the recipe simple and more “picky” kid friendly.
- 1 1/2 cups of cream style corn
- 1 cup half-and-half
- 2 eggs, beaten with a fork
- 1 1/2 cups of flour
- 1 1/2 tablespoon baking powder
- dash salt
- dash black pepper
- oil for frying
In a large bowl, pour the cream style corn, liquid and all. Then mix in the half-and-half and the beaten egg. In a separate bowl, mix together the flour, baking powder, salt, and pepper. Then fold the dry ingredients into the wet ingredients until you have a nice dough formed.
Pour enough oil in a large cast iron skillet to almost cover the fritters when dropped in, about 1 1/2 to 2 inches. Heat the oil hot enough to sizzle when you start dropping the batter in.
Take a tablespoon and form fritters about the size of golf balls, quickly dropping them into the hot oil. Let the fritters turn a golden brown, rolling them around until they get brown all over. Remove them quickly as they get done and let them drain on a rack covered with paper towels.
Serve the fritters with any sort of dipping sauce you like.
I like this recipe because you can make it any time of the year. When I can get corn on the cob in the summer, I use a different recipe, but when we’re huddled inside the house on a cold winter night, this recipe works just great!
- 12 ears of corn (not real tender or white corn, or white/yellow blend)
- 2 eggs
- 1/2 cup flour
- 1/2 tsp. baking powder
- 1/4 tsp salt (more or less to taste)
- pinch black pepper if desired
- oil for frying
Husk your corn and remove all the silk. Then cut kernels off the corn cobs into a big bowl. Next, scrape the pulp off of the cobs with a metal spatula or the back of your knife. Be sure you do this in a bowl to capture all the good juice and pulp. Feed the cobs to the ducks, deer, or other needy critters.
Add the rest of the ingredients to the bowl and mix together well with a wooden spoon, being sure that you don’t “whip” it; just blend it.
Form fritters with your hands, making the fritters about 2 inches in diameter or about two to three bites each. Flatten them just a bit. You really don’t want ball shaped fritters because they are harder to fry evenly.
Pour enough frying oil into a deep cast iron skillet to just about cover the fritters, about 1/2 inch. Get the oil hot enough so the fritters sizzle when you drop them in. Drop a few fritters in at a time (don’t crowd them) and fry them quickly, flip them, and fry them on the other side. Remove and drain on a rack with paper towels. Be sure you use a rack so the fritters don’t sweat and get soggy.
This is a great recipe to get kids to eat their vegetables. Corn tends to taste pretty sweet, but if you want to add a sprinkle of sugar or a tiny bit of honey to the ingredients to entice your kids to eat them, go right ahead. However, you could just serve them with a little bowl of honey for dipping and that would do the trick, too.
- 2 c. corn meal
- 2 c. boiling water
- 3 large Tbsp. butter, melted
- 1 tsp. salt
- 14 oz. can sweetened condensed milk
- 3 eggs
Sift meal three times, dissolve in boiling water, mix until smooth and free of lumps. Add melted butter and salt. Thin with milk. Separate eggs; beat whites until light; add the yolks THEN the whites. Pour into greased (tall) baking dish and bake at 350 degrees for 30 minutes to 1 hour until “scoopable.” Serve warm in same dish.
- Cornbread, stale and torn into chunks (the equivalent to a 9 X 13 pans worth)
- 2 cups of turkey or chicken broth
- 2 stalks celery, chopped finely
- 1/2 onion
- 3 carrots, chopped finely1/2 pound sausage, crumbled (can be leftover breakfast sausage, I like Sausage with Sage)
- 1/4 cup butter or margarine
Saute the celery, carrots and onion in a skillet until the onions are translucent. Cook sausage. Combine the cornbread, veggies and sausage in a 9 X 13 pan. Pour broth over entire thing, dot with butter or margarine and put in refrigerator so flavors can meld a bit. Bake at 350 for 30 minutes.
When I am feeling wealthy I might use 1 pound of sausage and add pecans which is yummy but ups the price.
Submitted by HBHW reader Kathryn
This is a real “hit” at potlucks and so easy to make.
1 can whole corn
1 can cream corn
1 box Jiffy cornbread mix
1/4 cup sugar (or any other sweetener you prefer)
Mix all together in a bowl and pour into a buttered 9 x 13 glass dish
Bake at 350 degrees until lightly brown on top (about 30-40 min.)
Mix 1 cup of fine grind white corn meal with enough water so that it becomes mush (add water slow so you do not get too much) add salt to taste- approximate 1/2 tsp.
Set aside while you assemble a pile of fine chopped veggies (approximate 1 cup. Things, like onion, bell pepper, carrot, tender green bean, jalapeño. Whatever little pieces you have left over.) Mix with corn meal.
I use Olive oil, but use whatever you have on hand and pan fry on a medium heat. Dip out by a heaping tablespoon and flatten out in fry pan, turn as it browns and gets crispy on edges.
Sprinkle with Parmesan cheese or eat with cream cheese.
These make great snacks. This recipe has a lot of latitude and a good cook can use her imagination.
- 2 tablespoons margarine
- 1 onion, small, minced
- 1/2 cup celery, minced
- 1 tablespoon flour, all-purpose
- 2 1/4 cups milk, skim
- 2 8-10 ounce bags frozen corn
- 1/4 teaspoon salt
- 1/4 teaspoon white peppers, ground
- 1/8 teaspoon thyme, ground
Melt margarine in a heavy 2 quart saucepan over medium heat. Add the onion and celery and sautï¿½ 5 minutes or until tender. Stir in the flour and cook it for 1 minute. Be sure to stir the mixture the whole time or the flour will burn.
Slowly add the milk and keep stirring until the mixture is thick and bubbly. Add the corn, salt, pepper and thyme and simmer the soup for 20 minutes.
Just before serving, puree half the soup in blender or food processor. Or you can use your whisk to mash some of it up right in the pot. Return the mixture to saucepan and mix with remaining soup. Sprinkle some paprika in each bowl of soup when you serve it.
- 1 cup cornmeal
- 1 cup cold tap water
- 1 teaspoon salt
- 3 cups hot tap water
In a small bowl, combine the cornmeal and cold tap water. Meanwhile, in a 2 quart pan, combine the salt and hot water. Bring it to a boil over high heat. While the water is heating, add the cornmeal mixed with the cold water. Combining the cornmeal with cool water before adding it to the boiling water keeps the cornmeal from lumping up when it hits the hot water. When the water and cornmeal boil, reduce the heat to low. Allow the mush to simmer for about 10 minutes, or until it is nicely thickened. If your cornmeal is less than fresh, you may add half a tablespoon of sugar to make it taste fresher and sweeter. This is very hearty for breakfast, and also makes a nice snack in the middle of the day. I like it with a little margarine and shredded cheese, but it is equally good with sugar or molasses and milk. This recipe serves 4 to 6 people depending on how hungry they are. Of all the breakfast cereals you can buy, this one is the least expensive. We try to have it at least twice a week, sometimes more often because it is so cheap.
- 1 cup grits
- 1/4 cup margarine (half a stick)
- 4 cups water
- 1 teaspoon salt
- 2 cups shredded cheese
- 6 to 8 ounces bacon
- 4 medium eggs
- 1 cup milk
Take out a 3 or 4 quart sized saucepan. In it, combine the grits, margarine, water and salt. Bring it to a boil over high heat. Reduce the heat to medium and simmer the grits for about 10 minutes. They will be thick and a little creamy. Immediately stir in the cheese until it melts.
While the grits are cooking, fry up your bacon until it is nice and crispy. Allow it to drain a little bit on some paper towels or a brown paper bag. Then crumble it up. Stir it into the grits after stirring in the cheese. While the grits and bacon are cooking, combine the eggs and milk in a bowl. Mix them up until the eggs are completely emulsified with the milk. Stir this mixture into the grits mixture last. Beat it quickly so the eggs aren’t tempted to cook in the hot environment of the cooked grits. I use a whisk to be sure everything gets mixed up just right.
Turn the grits, bacon, eggs and cheese into a well oiled 9 by 13-inch pan. Bake at 350F for 20 to 30 minutes. Serve hot with fresh fruit and plenty of coffee. This can be served for breakfast or for lunch. Either way it serves 8 folks heartily.