Do you host or attend game day parties? Either way, you are likely making some game day food. If you’re like me, you search the internet, your favorite blogs or Pinterest for snacks and game day food. Some of my blogger friends and I have gathered some of our favorites for this game day round up. Although we are posting them during the football playoffs, they would be perfect for any game day gathering, basketball, NASCAR, hockey or your favorite sport. I hope you enjoy this collection of 21 recipes from some fabulous bloggers.
I love cornbread. This maple cornbread will be my third cornbread related recipe on my site and I’m sure it won’t be the last. We were recently in New England and, well, being a foodie, I must buy local goods. That included maple syrup. Real, pure maple syrup. So, when we got home, the first thing I made with the maple syrup was this maple cornbread. Well, I didn’t make it, my boys did. It really makes me happy they want to help in the kitchen. They did a pretty good job too! It was delicious and drizzling a slice with a little maple syrup put it over the top.
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup maple syrup
- 1/4 cup melted butter
- 2 large eggs
- Preheat oven to 425 degrees F. Lightly grease or oil an 8 x 8-inch square pan or 9-inch round baking pan.
- In a medium mixing bowl, whisk together the flour, cornmeal, baking powder and salt until combined. In a small bowl, whisk together the milk, maple syrup, melted butter and eggs. Add the liquid mixture to the dry ingredients and stir just until moistened.
- Pour the batter into prepared pan and bake for 20 to 25 minutes, until lightly browned and a cake tester comes out clean. Remove from the oven and serve warm with butter and a drizzle of maple syrup.
Recipe adapted from King Arthur Flour
- Bacon and Corn Chowder by Latin Meet Lagniappe
- Cajun Baked Shrimp and Corn Dip by The Weekend Gourmet
- Cheesy Corn Tomato Tartlets by Sunday Supper Movement
- Cheesy Grilled Corn Dip by Helpful Homemade
- Crab & Jalapeno Hush Puppies by Simply Healthy Family
- Grilled Corn Salsa by A Mind “Full” Mom
- Indian Cheese Corn Toast: Popular Vegetarian Recipe by Easy Cooking with Molly
- Roasted Corn and Tomato Bruschetta by Monica’s Table
- Blueberry Masa Harina Pancakes by Magnolia Days
- Grilled Corn Ravioli Caprese Salad by Food Lust People Love
- Griled Corn and Avocado Salad by Garden Matter
- Grilled Tri Tip and Roasted Corn Salad by The Freshman Cook
- Healthy Corn, Edamame & Avocado Salad by Food Done Light
- Summer Vegetable Salad by That Skinny Chick Can Bake
- Black Bean Corn Casserole by Cindy’s Recipes and Writings
- Cornbread Waffles with Pulled Pork by Renee’s Kitchen Adventures
- Fresh Corn Fettuccine by Sew You Think You Can Cook
- Fresh Corn Polenta with Summer Vegetables by Caroline’s Cooking
- Pasta with Creamy Corn Sauce and Summer Vegetables by Delaware Girl Eats
- Polenta Stuffed Peppers by Culinary Adventures with Camilla
- Shrimp Corn Chowder by Feeding Big and More
- A-maize-ing Maple Cornbread by Family Around The Table
- Blueberry and Corn Skillet Bread by Wholistic Woman
- Corn Pudding by Bottom Left of the Mitten
- Corn Pudding with Jalapenos and Chiles by Hezzi-D’s Books and Cooks
- Easy Addictive Corn by Fantastical Sharing of Recipes
- Galey iyo Qumbo (Somali Corn in Coconut Sauce) by Tara’s Multicultural Table
- Honey Cornbread Muffins by Life Tastes Good
- Mealie Bread (South African Sweetcorn Bread) by Curious Cuisiniere
- Jalapeno Popper Cornbread Muffins by The Crumby Cupcake
- Peruvian Grilled Street Corn by Cupcakes & Kale Chips
- Skillet Corn with Bacon by Cosmopolitan Cornbread
- Skillet Fried Corn by New South Charm
- Skillet Jalapeno Cornbread by Grumpy’s Honeybunch
- Blackberry Cornbread Buckle by Pies and Plots
- Brazilian Corn Cookies by What Smells So Good?
- Easy Cornmeal Budino with Blueberry Marmellata by Cooking With Carlee
- Mais Con Hielo-Corn on Ice by Asian In America
- Margarita Popcorn by The Redhead Baker
- Sweet Corn Ice Cream by Baking Sense
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Cornbread is a great accompaniment to many meals. I truly enjoy a really good cornbread, no matter how it’s made…in a loaf, muffins or a cast iron skillet. It’s the Southern girl in me. Recently I had a friend over and served these muffins as a side with main salad. The week 18 recipe for the 52 Week New Recipe Challenge comes from the Once Upon a Chef blog. They were the perfect texture and, by not using paper muffin liners, they get a crispy edge. Reheating them is easy. In the oven is best. I just put them on a baking sheet and reheated in a 350 degree F. oven for about 8 minutes. The edge was crispier after reheating. Serve these muffins with fried chicken, an entree salad, salisbury steak, soups, chili or any comfort food.
3/4 cup yellow cornmeal
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 cup sugar
1 teaspoon salt
2 large eggs
2 tablespoons honey
3/4 cup milk
1 stick (1/2 cup) unsalted butter, melted and cooled
Preheat oven to 350 degrees F. Spray a 12 cup muffin pan with non-stick cooking spray. (You can use muffin liners but the edges will not be crispy.)
In a large bowl, whisk together the cornmeal, flour, baking powder, sugar and salt.
In a separate bowl break up the eggs with a whisk. Whisk in the honey and then the milk. Add the milk mixture and melted butter to the dry ingredients. Stir just until blended. Do not over mix, lumps are OK. Spoon the batter evenly into prepared muffin pan, filling each well almost full. Bake 15 to 20 minutes or until the tops are golden and set. Cool the muffins for 5 minutes in the pan on a wire rack and serve warm.
To reheat: Place muffin on baking sheet in preheated 350 degree oven for 5 – 8 minutes or until hot. This produces a crispy edge.