Are you a fan of cornbread? Who isn’t right? Farmers Pantry sells cornbread crisps. It’s like a chip and cornbread in one.
Farmer’s Pantry is committed to feeding your hunger. Literally. So They’ve created hearty, crunchy snacks made with wholesome ingredients you can identify, grown exclusively on American farms.
100% of our ingredients are grown on American farms. That’s what makes Farmer’s Pantry snacks taste so good. And that’s why we’re committed to giving back to the hard-working American farmers.
Farmer’s Pantry proudly supports several organizations that share our commitment and dedicate their resources to helping family farms thrive. Some of these charities include:
[tweetthis]Looking for a healthy alternative to chips? Try cornbread crisps from @farmpantry[/tweetthis]
We love cornbread and we love chips. Of course we loved these crisps from Farmer’s Pantry.
It’s Fall so the weather is chillier making it the perfect weather for chili! That is exactly what I made to try out these cornbread crisps. I love traditional cornbread and my husband eats off of texture and likes everything to have a crunch to it.
These cornbread crisps fit the bill for both of us. I love that they come in different flavors: original, jalapeño, and honey butter. The honey butter was my favorite. Unfortunately my husband can’t taste so he doesn’t have a flavor he prefers. This is why he eats off of texture.
Do you like stuffing? Come on, who doesn’t right? I’m looking forward to large amounts of it on Thanksgiving. Here is a recipe on the Farmer’s Pantry website for stuffing using their cornbread crisps.
Farmer’s Pantry Cornbread Crisp Stuffing
Courtesy of Esther Lilli, from an Italian family recipe (circa 1880)
Prep time: 20 minutes chopping, sautéing
Baking time: 40 minutes
Yield: Stuffing for 8 – 10
2 cups Farmer’s Pantry Cornbread Crisps, crushed
3 cloves of garlic, diced
1 small onion, diced small
2 stalks of celery, diced small
2 pounds of Italian Sausage – casings removed
1/2 cup grated Parmesan Cheese
1 small potato, mashed
1 cup chicken broth or chicken stock
Cook Italian Sausage until done, but do not crisp. As it cooks, use a wooden spoon to create small pieces. Remove from pan and set aside.
Sautee garlic, onion and celery in olive oil until golden brown (about 8-10 minutes on medium heat).
Remove from pan.
Add all ingredients and mix in a large bowl.
Grease a baking pan, and cook at 350ºF for 40 minutes. Loosely cover while baking.
Serve hot, or cover and heat the next day.