Food & Drink This Simple Mexican Cornbread Recipe Is A Healthy Dessert For Kids

05:25  19 september  2020
05:25  19 september  2020 Source:   huffingtonpost.co.uk

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  Make This Melon Granita Recipe That's Perfect For A Hot Summer's Day We’re here to guide you through the coronavirus pandemic. Sign up to the Life newsletter for daily tips, advice, how-tos and escapism. Scorching summer weather got you hot and bothered? Cool yourself down with food writer and cookbook author Emiko Davies’ melon granita recipe. A gorgeous Italian frozen dessert that the kids will love eating and making together in our latest for our Cooking With Kids series. Thanks to its simplicity, the older kids can take on this recipe pretty much all of it on their own. They can lend a helping hand with measuring the liquids, chopping (with careful supervision, of course!) the fruit and mixing granita at the end.

Recipe by: Judy Spence. " This has got to be the tastiest and the most moist cornbread I have ever made. This is the first review that I have written and unfortunately it has to be a negative one. I should have read the other reviews. Of course this was moist, it was the greasiest thing I have ever

Healthy Dessert Recipes . Healthy Eating for Kids . Very pleased! This cornbread was a great pairing with the homemade venison stew made from leftover roast we had for a warm winter meal last night. Pros: Very simple fast and tastes good. Cons: Needs just a pinch of sweetness Read More.

a close up of food on a plate: Supplied © HuffPost UK Supplied

Cooking With Kids is a weekly recipe series on getting creative in the kitchen with the family.

If you like baking up a storm with the little ones, try something new with head chef and owner of London-based Mexican restaurant, Santo Remedio, Edson Diaz-Fuentes’s Pan de Elote Dulce – aka Mexican cornbread – recipe.

The seasonal sweetcorn makes the cake so fluffy and delicious that it’ll melt in your mouth. Diaz Fuentes’s five-year-old son, Sebastian, loves to get involved by helping weigh items and learn about the ingredients.

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Find top-rated, kid -approved recipes to help you keep your family healthy and happy. Most people won't think twice about serving basic cornbread when is on the table. But switching up your side dishes can bring a refreshing change to a classic comfort food dish.

Yielding an old-fashioned, dense cornbread that bakes in the skillet, this is the tried-and-true formula of buttermilk and cornmeal. Dessert Recipes . This is a great skillet cornbread recipe . I used regular milk rather than butter milk and it was still great.

“It is incredible to use British sweetcorn during these months,” he explains. “In Mexico, we don’t use sweet corn as we have over 100 varieties or native corn that is completely different in flavour.”

Kids can stay engaged in the entire cooking process by putting things in the blender and lend a helping hand in the jam-making.

If I have an earliest memory of cooking, this is probably the first one,” adds the chef. “It’s a simple recipe my mum has done for many years in her attempt to provide her children with a healthy and homemade dessert.”

Pan de Elote Dulce / Mexican Cornbread with Hibiscus Jam

Serves: 10 | Prep time: 10 mins | Bake time: 50 minutes | Cook time: 30 mins

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Cornbread made with bananas is an interesting twist on the traditional cornbread recipe . Cornbread turned out moist, full of flavor and was a hit at the potluck. I will definitely make this This bread can be used as part of a dessert . Maybe with baked bananas with cinnamon ginger nutmeg

1 (8 ounce) package cream cheese, cut into cubes, 1/2 cup butter, 1 (15 ounce) can black beans, drained, 1 (8 ounce) can diced italian-style tomatoes, drained, 1 (11 ounce) can mexican -style corn with red and green peppers, drained, 1 (10 ounce) can white shoepeg corn , drained

a plate of food on a table: Pan de Elote Dulce / Corn Cake with Hibiscus Jam © Edson Diaz-Fuentes Pan de Elote Dulce / Corn Cake with Hibiscus Jam


For the corn cake:

225g butter (can be substituted with margarine or coconut oil)

4 eggs

50g brown sugar

700g cooked corn kernels

100ml whole milk (can be substituted for alternative milk)

15ml Mexican vanilla extract (we use Papantla Veracruz vanilla originated in Mexico, but good quality vanilla works well).

For the hibiscus jam:

50g hibiscus flower

500ml water

50ml orange juice

200g sugar jam

1x cinnamon stick

5g ginger, shaved.


1. Start by using a blender to slowly mix the melted butter, eggs, brown sugar, 500g of the sweetcorn kernels (200g should be reserved to mix with the dough later to provide extra texture on the cake), vanilla extract, and milk.

2. Add the rest of the ingredients to the bowl, including the last 200g of corn kernels, the flour and the baking powder – making sure all ingredients are incorporated and mixed properly.

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  Pumpkin spice latte loaf cake Your favourite autumn drink reimagined into a tasty cake - this pumpkin spice latte loaf cake is sure to hit the spot. The drink that heralds the start of autumn has been turned into an easy bake load cake perfect for the colder months or Halloween.It takes just 20 minutes to prep and uses a can of pumpkin puree.Yields: 10-12 servingsPrep Time: 20 minsProcess Time: 1 hourTotal Time: 1 hour 20 minsCalories per Serving: 354IngredientsFor the cake100 g butter, plus extra to grease100 g caster sugar75 g light brown sugar2 large eggs200 g pumpkin puree75 mL double cream2 tsp. vanilla extract2 tsp.

1 cup cornmeal, 1 cup all-purpose flour, 1/4 cup white sugar, 1 teaspoon salt, 1 egg, 1/4 cup shortening, melted, 1 cup milk. Preheat the oven to 425 degrees F (220 degrees C). Grease a 12 cup muffin pan or line with muffin papers.

The kids love it. This dessert nachos recipe is simple and easy to make but looks fit for a fancy restaurant. Lemon Carlota Recipe Easy Mexican Dessert To Please a Crowd. Carlota is a delicious Mexican dessert that combines yummy Marias cookies with fruits and sweet cream - it is then frozen

3. Leave it to rest for a few minutes so we can start with the hibiscus jam. Preheat the oven to 170°c.

4. Wash the hibiscus flowers quickly under running cold water to remove dust and small particles. Leave to drain and bring some water to the boil, while adding the cinnamon and ginger.

5. Add the hibiscus flowers and sugar jam, while you keep boiling it on medium heat for the next 30 minutes (approx). Add the orange juice at the end.

6. While the hibiscus jam is on the stove, with the help of a spatula, remove all mixed ingredients from the blender and pour it into a cake mould, prepared with oil and dusted with flour. Put this into the oven at 170°C for 50 minutes.

7. Once the hibiscus jam is done after 30 minutes, remove from the stove and leave it to cool. Add to the cake to finish.

food on a plate: Supplied © HuffPost UK Supplied

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