CHOCO CORN RECIPES

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CHOCOLATE CORNBREAD RECIPE - FOOD.COM



Chocolate Cornbread Recipe - Food.com image

I love cornbread and I love chocolate...so I combined the two and made this absolutely perfect chocolate dessert! I used my favorite cornbread recipe that I got from a foodie friend, and I tweaked it a bit! It worked great!

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 12 serving(s)

Number Of Ingredients 9

2/3 cup cocoa powder, unsweetened
2/3 cup flour
2/3 cup fine cornmeal
2/3 cup sugar
1 teaspoon salt
1 tablespoon baking powder
1 large egg
1/3 cup corn oil
1 cup milk

Steps:

  • Mix all dry ingredients together.
  • Mix all wet ingredients together.
  • Combine both til mixed well.
  • Pour into a greased 8x8 inch baking dish.
  • Bake at 400 degrees for about 25-35 minutes or til center of bread springs back when light pressed.

Nutrition Facts : Calories 177, FatContent 8.2, SaturatedFatContent 1.8, CholesterolContent 20.5, SodiumContent 303.9, CarbohydrateContent 25.5, FiberContent 2.3, SugarContent 11.3, ProteinContent 3.4

CHOCOLATE CORN CHIP CANDY | HOMESICK TEXAN



Chocolate corn chip candy | Homesick Texan image

Provided by Lisa Fain

Yield 30

Number Of Ingredients 6

12 ounces semi-sweet chocolate chips
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Pinch ground cayenne
3 cups crushed corn chips (you can use tortilla chips or Fritos)
Sea salt, flaked or coarse, for garnishing

Steps:

  • Line a large baking sheet with parchment paper. In a double boiler heated on medium low, slowly melt the chocolate chips while occasionally stirring with a rubber or silicone spatula, about 5 minutes. Once melted, turn off the heat and with the spatula stir in the vanilla, cinnamon, and cayenne until well combined. Stir in the crushed chips until they are completely covered with the chocolate. Taste and adjust seasonings.
  • Using a table spoon, scoop up small lumps of the candy and then place on the parchment paper. With a light hand, gently sprinkle the sea salt over the candy. (If your chips are super salty and after tasting you feel there is already enough, go ahead and skip the salt garnish.)
  • Refrigerate the sheet for 30 minutes or until the candy hardens. Once ready, keep the candy stored in an airtight container in the refrigerator for a week. (Though I’m pretty sure it won’t last that long.)

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