Laantesaladeportiva

There's a hint of cheese in these corn muffins, which makes them taste great with both sweet and savory foods. They're great as a side dish for any meal, including breakfast or brunch. Ingredients: 1 cup cornmeal 1 cup all-purpose flour 1/2 cup granulated sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 cup milk 1/4 cup unsalted butter, melted 1 large egg 1/4 cup vegetable oil 1/2 cup canned corn kernels, drained 1/4 cup shredded cheddar cheese optional Instructions: Warm up the oven to 375F 190C and grease or line a muffin tin with paper liners of your choice Put the cornmeal, flour, sugar, baking powder, and salt in a bowl and mix them together with a whisk Add the milk, melted butter, egg, and vegetable oil to a different bowl and mix them together using a whisk Add the wet ingredients to the dry ones and mix them together just until they are mixed...

The garlic, olive oil, salt, pepper, and balsamic vinegar in this gluten-free Garlic Brussels Sprouts Potatoes recipe make the roasted vegetables taste great. This side dish goes well with any main course because it's tasty and filling. Ingredients: 4 cups Brussels sprouts, halved 4 cups baby potatoes, halved or quartered 4 cloves garlic, minced 3 tbsp olive oil 1/2 tsp salt 1/4 tsp black pepper 2 tbsp balsamic vinegar Instructions: Get the oven ready by heating it up to 400F 200C Place Brussels sprouts, potatoes, and minced garlic in a large bowl Add olive oil, salt, and black pepper Toss the ingredients until they are well covered Place the vegetables in a single layer on a baking sheet Place the Brussels sprouts and potatoes in an oven that has already been heated Roast for 25 to 30 minutes, stirring them halfway through, or until they are soft and lightly bro...