Our Midwest Corn Bread makes this an excellent addition to your holiday table. Or – Just your everyday side dish!
8 Cups cubed prepared corn bread – (Sturdiwheat Midwest Corn Bread Mix)
8 Tbls unsalted butter
2 Cups chopped onion
1 Cup chopped celery
1 Red bell pepper chopped
1 Green bell pepper chopped
2 Cloves minced garlic
1/4 – 1/2 cup Minced parsley
1 tsp Dried thyme or 1 Tbls Fresh minced
1 pound Cooked Breakfast Sausage
1/4 tsp red pepper
3/4 tsp salt
1/2 tsp pepper
1-3 to 1 Cup chicken stock
1-2 Large eggs beaten (optional)
Toast cubed corn bread in 400 degree oven until golden brown.
Heat butter and saute onions, celery, bell peppers and garlic.
Remove from heat and stir in parsley, sage, thyme, sausage, red pepper, salt and pepper.
Stir butter mixture into toasted corn bread and toss gently until well combined.
Stir in stock and eggs until lightly moist. May not have to use all of it.
Bake uncovered in large shallow baking dish @ 350 degrees until top has formed a crust and stuffing heated through. 30-40 minutes
Hey Readers -
We have a deal for you this month. We are looking for ideas that you have used with Sturdiwheat mixes. There are so many awesome, easy and delicious mixes from Sturdiwheat.
Win 6 bags of your favorite Sturdiwheat Mixes . . . .
Mix or match! Your choice.
Fruit Season – a taste of heaven!
Any Fruit
Any Sturdiwheat Mix
Any Way
It’s up to you!
Fruit . . . strawberries, raspberries, blackberries, peaches, apples, nectarines, oranges, mangoes, blueberries, cherries, pears, plums, bananas, papayas, pineapple, apricots, melons, cranberries, salmonberries, kiwi, . . . . and many, many more!
…In a Cobbler, a Crumble, a Crisp, a Crostata, a Shortcake, a Buckle, a Grunt, a Brown Betty, a Slump, a Pan- Dow-dy! Do you remember these? In Pancakes. On Crepes. With Waffles – there are boundless ways to use fruit.
Add Sturdiwheat – there are boundless opportunities for you to be the star of the fruit season!
Take a look at our mixes . . . .
Sturdiwheat mixes make it so easy to have that perfect dessert, pancake, bread, breakfast, snack, evening treat – and you don’t even need to tell them that Sturdiwheat helped!
It can be our secret.
Be creative. Use a Sturdiwheat mix . . . and fruits of your choice . . . let us know how to do it and about your success! We are set to enjoy your creativeness.
We will post your ideas on the blog and we will place your name in a drawing for a six-bag case of Sturdiwheat mixes. Now how heavenly is that?
Drawing will be September 24.
Searching for that perfect cornbread.
I admit – having an iPad in the kitchen is wonderful. It is so handy for finding ideas and recipes. And having thousands of recipes available through the Internet is a great way to find recipes that are new and even some that give us a new twist on our favorites. Google is your kitchen friend! I Googled “cornbread recipe” and received “about” 1,100,000 hits in less than two-tenths of a second. Now THAT is too many for me — so what’s next?
Where does one go for perfect cornbread? How about Sturdiwheat? Oh – you thought that Sturdiwheat only had dynamite pancakes and awesome bread? Look behind Door Three! This cornbread is excellent. Moist. Flavorful. And as always, Sturdiwheat has made your kitchen an easier and more pleasant place to be.
With Sturdiwheat, of course, you can always just add water (and in this case some melted butter) and that’s it. Or – you can try some new tricks of your own. This time I used the Lemon Corn Bread. And added some frozen blueberries.
Follow the simple instructions on the package. When the batter is ready, spoon half of it into the bottom of the 8″ x 8″ pan. Sprinkle a cup of fresh or frozen (thawed) blueberries on the batter. Top with the remaining batter. Baking may take an additional 5 minutes because of the moisture in the blueberries. The cornbread is done when a toothpick inserted in the center comes out dry.
The light lemon flavor and the blueberries combine for an excellent result. Use it for brunch, for breakfast, for a mid-day snack, or for an addition to an appetizer table. It didn’t stay around for long. Color this Lemon-Blueberry Cornbread GONE!
Enjoy.
Sturdiwheat. As always – Putting a smile on your kitchen time.
Quiche Lorraine and Sturdiwheat Baguette Slices. Perfect! 
Easy Easy Easy. Eating should be a joy and preparation should be pleasant! The Sturdiwheat Baguette mix couldn’t be easier. Just add water and you have that perfect baguette.
The Quiche Lorraine? Bacon, Swiss Cheese, Onion, Milk, Eggs, Salt, Pepper, Cayenne. And you may make your own crust or use a prepared crust from the supermarket. Try this reci
pe for Quiche Lorraine. If you want to free yourself up in the morning, mix the custard the night before. Bake in a tart pan or regular pie pan.
Serve for brunch, lunch or dinner. For brunch and lunch, serve with Sturdiwheat Baguettes served with your favorite spreads – Orange marmalade, fresh strawberry preserves, peach marmalade, or whatever you have on hand.
For a light and delicious dinner serve with a nice fresh salad laced with lemon juice, 
olive oil, salt and pepper, (or your favorite French vinaigrette) and fresh warm Sturdiwheat baguettes and butter. So quick. So easy. So delicious. So you.
Sturdiwheat. Light on the effort / Heavy on the compliments.