Cornbread Chex Mix Recipes

CORNBREAD CHEX MIX

Steps:

• In large microwavable bowl, mix cereal and pecan halves.
• In 2-cup microwavable measuring cup, microwave butter, sugar and corn syrup uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until bubbling. Pour over cereal mixture; stir until well coated. Sprinkle dry cornbread mix over top; toss until well coated. Stir in corn kernel nuts.
• Microwave uncovered on High 4 to 5 minutes, stirring every minute, until dry muffin mix dissolves. Spread on waxed paper or foil; immediately sprinkle with salt. Cool. Store in airtight container.

MAQUE CHOUX SKILLET CORNBREAD

Steps:

• Preheat the oven to 425 degrees F.
• Add the bacon to a 10-inch cast-iron skillet over medium heat and let the fat render out, stirring occasionally, until the edges begin to brown. Toss in the jalapeño, red bell pepper and corn and saute until tender, about 5 minutes. Season to taste with salt and pepper.
• Meanwhile, whisk the cornmeal, flour, baking powder, baking soda and 1 1/2 teaspoons salt together in a large bowl. Stir in the buttermilk, eggs and melted butter, then the green onions, until combined.
• Pour the batter into the hot skillet and bake until golden brown, about 25 minutes. Slice into wedges and serve with tomato butter.
• Heat a 10-inch cast-iron skillet over medium-high heat.
• Set the tomato in the hot pan cut-side down. Cook until the tomato softens and is caramelized, 6 to 8 minutes.
• Let the tomato cool slightly, then add to a food processor along with the butter and salt. Pulse until combined. Remove the butter with a rubber spatula to a small bowl.

CORNUCOPIA CHEX MIX

Steps:

• In large microwavable bowl, mix cereal, snacks, popcorn and corn kernel nuts.
• In small microwavable bowl, microwave butter uncovered on High about 30 seconds or until melted. Pour over cereal mixture; stir until evenly coated. Stir in cheese and pepper blend until evenly coated.
• Microwave uncovered on High 4 minutes, stirring every minute. Spread on waxed paper or foil to cool. Store in airtight container.

CORNBREAD MIX

Steps:

• In a large bowl, combine all ingredeints stirring well with a wire whisk until evenly distributed.
• Put in a large airtight container, label, store in a cool dry place.
• This mix should be used in 10 to 12 weeks.
• To bake the cornbread: Preheat oven to 425 degrees. Lightly oil an 8-inch square pan or round cast iron pan. Spread the batter in pan and bake about 25 minutes or until golden brown.
• Please note: If using a cast iron pan, place a small amount of oil in pan and place it in the oven while preheating. Putting the batter into a hot cast iron pan helps to create a golden brown crust.

CHURRO CHEX MIX™

Steps:

• Combine Rice Chex™, 1 cup Bugles®, 1 cup graham cracker sticks, and 1/4 cup pecan halves in a large bowl.
• Melt cookie butter and butter in a saucepan over medium heat. Add 1/4 cup cinnamon chips and stir until smooth and well combined. Remove from heat and pour mixture over the cereal mixture. Stir gently to coat all pieces.
• Spread mixture out onto a parchment-lined baking sheet, separating any larger pieces. Allow to cool for about 15 minutes.
• Combine Cinnamon Chex™ with remaining 1 cup Bugles®, 1 cup graham cracker sticks, and 1/4 cup pecans in a large bowl. Add to the cooled mixture and toss gently to combine.