Cheddar and Scallion Sweet Corn Muffins

I have no idea where Fall went these past few days, but I am enjoying the excuse to cook some serious comfort food. Born and raised in the South, I *love* me some corn bread; but I thought I would switch it up just a tad. These muffins are sweet, moist, and an excellent addition to a warm bowl of soup! For added sweetness I drizzle honey over top before baking. Mmm!

Ingredients:
Any corn bread mix in a bag where you just add water or milk/egg (i used Martha White)
1 small can of sweet creamed corn
1/2 cup of shredded cheddar cheese
2 Scallions, chopped
honey

what to do:
1. Preheat oven to specified temperature on mix packet
2. In a mixing bowl, combine mix, can of creamed corn, cheese and scallions
3. Mix together, and pour into a muffin pan (my batch made 6 cups)
4. Drizzle honey over top of batter
5. Bake for designated time on mix packet

the honey caramelizes on top and is absorbed into the rest of the mixture!

Veggie and Goat Cheese Frittata

2

I realized that I hadn't put up a breakfast post in a while, and felt it necessary to do so! This frittata is really easy to make, and can be used with all kinds of ingredients. For a non-vegetarian option you could add leftover chicken, shrimp, or holiday turkey!

Ingredients:
2 eggs
1 Tbs milk
1/2 zucchini sliced
1/4 red bell pepper chopped
1/4 sweet yellow onion chopped
1/2 tomato chopped
2 Tbs crumbled goat cheese



what to do:
1. Saute the onions in some oil in a medium sized frying pan.
2. Add the bell pepper and zucchini once the onion turns translucent (about 5 mins)
3. While those veggies are cooking, whisk together the eggs and the milk, set aside
4. Add tomato after all other veggies have finished cooking, continue to cook for 1 more min
5. Add in the egg mixture to the pan, and turn the heat down to med-low, and place a lid over the top
6. Let frittata cook covered for 5-7 mins, then sprinkle the goat cheese on top, replace cover and cook for another 3 mins until cheese has melted down