Glory Foods Skillet Corn Muffins
A few nice recipes images I found:
Glory Foods Skillet Corn Muffins
Image by Glory Foods
Our recipe for Skillet Corn Muffins combines our skillet corn and cornbread mix, two traditional Southern dishes that we are proud to keep as true to form as they were in early America. Visit The Glory Blog to get the recipe.
Eggs & Bread Crumbs
Image by sweet mustache
The original recipe is here.
1/4 cup bread crumbs
2 tbsp olive oil
4 eggs
salt and pepper to taste
1 tsp vinegar of your choice
Add 1 1/2 tsp of the olive oil to the bread crumbs and mix together. Heat a non-stick pan over medium heat and add the bread crumbs. Toast for a few minutes.
When the crumbs just begin to color, and the rest of the oil and crack the eggs over the crumbs.
Cook on one side until the eggs are almost set, flip and cook for an additional 30 seconds. Remove the eggs and salt and pepper to taste.
Add vinegar to the pan and reduce slightly before pouring over your eggs.
I had a slight mishap while flipping the eggs, thus the broken yolk. This was very quick and very tasty. Sort of like a fried egg sandwich, just with less bread.
I used malt vinegar and didn’t bother reducing it, just added it straight to the eggs.
Pork and Garlic Chives
Image by sweet mustache
The recipe is from this book. We made a couple of changes, as noted after the original recipe.
Original recipe
2 tbs peanut oil
2 cloves garlic, minced
1 slice fresh ginger, julienned
2 green onions, sliced
1 tbs light soy sauce
1/8 tso ground white pepper
Pinch of MSG (optional)
1 tbs rice wine or dry sherry
1/2 lb lean pork, cut into thin strips
1 cup chopped garlic chives or regular chives
Sesame oil for garnish
Heat a wok (or large pan) and add 1 tbs of the peanut oil, the garlic and ginger. Stir-fry for a moment and then add the green onions, soy, pepper, MSG (if using) and wine. Stir-fry for a minute and remove from wok.
Add the 2nd tbs of oil and the pork to the wok. Stir-fry until the pork is tender and remove from wok. Add the chives and stir-fry until tender, then return the sauce and pork to the wok. Toss and then add a splash of sesame oil and serve hot.
Changes
We used an extra clove of garlic and regular chives. We also used 4 oz of sliced mushrooms instead of green onions. I also didn’t bother removing everything from the wok and cooked more at medium than high. We served it over cumin scented rice. The pork was delicious. A simple, quick and very tasty dish.
