I love a delicious dinner specially on a Sunday, but what I love the most is a good side dish that complement well with any main dish we are having. Today I’m sharing with you my all time favorite side dish and the best part is, that it can be use as a delicious breakfast or as a snack with a cup of coffee in the afternoon.
But today is all about side dishes, I must say that the tittle of my recipe is a little bit confuse but don’t worry it will make sense soon.
This corn bread is my favorite recipe, and I always add or change some of the ingredients to make it fresh every time, my family loves it so much that I make it once a week, wich is a lot, but you know, I love to make my family happy.
Hope you love and please let me know how you like it.
Fruity Side Dishes
- Apple Cranberry Relish by Recipes Food and Cooking
- Cranberry Fluff Salad by That Skinny Chick Can Bake
- Easy Cheesy Pineapple Bake by This is How I Cook
- Pecan Cranberry Jello Salad by Curious Cuisiniere
- Slow Cooker Butternut Squash and Apples by Dizzy Busy and Hungry
Other Side Dishes
- Chestnut Stuffing by Cindy’s Recipes and Writings
- Mushroom Rice Pilaf by Renee’s Kitchen Adventures
- One Pot Macaroni and Cheese by A Mind “Full” Mom
- Potato Dinner Rolls by The Redhead Baker
- Sausage, Apple, and Cranberry Stuffing by Life Tastes Good
- Sweet and Cheese Corn Bread by Basic N Delicious
Potato Side Dishes
- Gingered Sweet Potatoes by Simple and Savory
- Marmalade Glazed Sweet Potatoes by Sunday Supper Movement
- Sour Cream and Chive Mashed Potatoes by Cookin’ Mimi
- Sour Cream and Onion Smashed Red Potatoes by Food Done Light
- Southern Praline Sweet Potato Casserole by The Weekend Gourmet
- Southwestern Potato Bake by The Freshman Cook
- Stacked Sweet Potatoes by My Imperfect Kitchen
- Sweet Potatoes with Cumin Sage Butter by Cooking Chat
- Twice Baked Potato Casserole by A Kitchen Hoor’s Adventures
- Twice Baked Sweet Potatoes by Mindy’s Cooking Obsession
Vegetable Side Dishes
- Acorn Squash and Brussel Sprout Side Dish by Caroline’s Cooking
- Bacon Balsamic-Roasted Brussels Sprouts by The Crumby Cupcake
- Braised Red Cabbage by Turnips 2 Tangerines
- Broccoli and Cauliflower Cheese Bake by Hezzi-D’s Books and Cooks
- Candied Acorn Squash by Cricket’s Confections
- Cheesy Jalapeño Corn Casserole by Food Lust People Love
- Easy Roasted Veggies by April Golightly
- German Green Bean Salad (Bohnensalat) by Cosmopolitan Cornbread
- Homemade Green Bean Casserole by Family Around The Table
- Loaded Mashed Cauliflower Casserole by My Life Cookbook
- Miso Glazed Corn by NinjaBaker.com
- Pan Roasted Carrots with Apple Molasses by Palatable Pastime
- Pearl Onions, Peas and Bacon by New South Charm
- Roasted Brussels Sprouts with Pine Nuts and Cranberries by The Chef Next Door
- Roasted Carrots and Parsnips with Walnut Pesto by The Hungry Goddess
- Roasted Onions with Parsley Pesto by Monica’s Table
- Roasted Parsnips with Balsamic Vinegar and Rosemary by Wholistic Woman
- Roasted Pumpkin with Feta by Feeding Big
- Spicy Balsamic Roasted Vegetables by Pies and Plots
- Sweet Corn Pudding by Brunch-n-Bites
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- 1 can sweetened condensed milk
- 1 can sweet corn
- 3 eggs
- 1 cup pancake mix
- 1 teaspoon vanilla extract
- 1 stick melted butter
- 1/2 cups queso fresco, crumble
- 1/4 cup grated coconut
- Preheat the oven to 350 degress. Place the ingredients in the food procesor, and blend until combine, about 6 pulsations. Prepare a baking pan, add the mixture and bake.
- Make sure that the center of the bread is compeltely cook. You can eat it warm or a room temperature.
