On 5/27/2012 9:43 PM, Cheryl wrote:
> Really corn meal fritters. These turned out amazing and not at all
> greasy. I shredded the squash along with the onion rather than steam and
> mash, then 2 minutes in the microwave to cook slightly before mixing it
> all up and deep frying.
>
> http://allrecipes.com/recipe/summer-...fs/detail.aspx
>


Oh, and I didn't have any Jiffy cornmeal biscuit mix so just used corn
meal but it could have used a little bit of sugar.

On Mon, 28 May 2012 00:00:34 -0400, Cheryl >
wrote:

> On 5/27/2012 9:43 PM, Cheryl wrote:
> > Really corn meal fritters. These turned out amazing and not at all
> > greasy. I shredded the squash along with the onion rather than steam and
> > mash, then 2 minutes in the microwave to cook slightly before mixing it
> > all up and deep frying.
> >
> > http://allrecipes.com/recipe/summer-...fs/detail.aspx
> >
>
>
> Oh, and I didn't have any Jiffy cornmeal biscuit mix so just used corn
> meal but it could have used a little bit of sugar.

Even better, I think I have a box of Jiffy Mix cornmeal biscuit mix on
hand.

--
Food is an important part of a balanced diet.

sf wrote:
>
> Even better, I think I have a box of Jiffy Mix cornmeal biscuit mix on
> hand.

I love the Jiffy Cornbread Mix. Better than what I made from scratch once.

I only seem to make it with homemade chili which is maybe once a year.

I cook it in an 8" round cake pan then rub a stick of butter on top as soon
as it comes out of the oven. Note: not the whole stick of butter just a good
coating that soaks in.

Gary

"Gary" > wrote in message ...
> sf wrote:
>>
>> Even better, I think I have a box of Jiffy Mix cornmeal biscuit mix on
>> hand.
>
> I love the Jiffy Cornbread Mix. Better than what I made from scratch
> once.
>
> I only seem to make it with homemade chili which is maybe once a year.
>
> I cook it in an 8" round cake pan then rub a stick of butter on top as
> soon
> as it comes out of the oven. Note: not the whole stick of butter just a
> good
> coating that soaks in.
>
> Gary

I'll forgive you folks for liking boxed mixes for cornbread. LOL Try baking
it in a well-greased (yes, I use vegetable shortening!) 8" cast iron
skillet. Makes for a nice golden crust. I have a skillet dedicated for
cornbread And yes, I lightly butter the top when it comes out of the
oven... about half a tablespoon on a piece of waxed paper does the trick.

Jill