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Nov 08

Farmers Pantry Cornbread Crisps Review

Are you a fan of cornbread? Who isn’t right? Farmers Pantry sells cornbread crisps. It’s like a chip and cornbread in one.

Farmers Pantry

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:

· Farm Aid
· Farmland Trust
· Family Farm Charities
· Veterans Farm
· National Young Farmers

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.

stuffing

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

Ingredients

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

 

Directions

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.

 Connect with Farmer’s Pantry:

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Disclosure of Material Connection: I received one or more of the products or services mentioned above for free in the hope that I would mention it on my blog. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

About the author

Gina

Hi, I’m Gina and owner of this blog. I'm married with numerous nieces and a nephews. I live in the Pittsburgh PA area. To work with me for a review for you, contact me at: libraryofreviews@gmail.com

4 comments

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  1. Bridget Combs

    This recipe sounds amazing!

  2. Richard Hicks

    I do like cornbread. Would love to give these a try.

  3. T. cryder

    I am making cornbread for dinner tonight. I am not very good at it though.

  4. Leona Olson

    Close to my mother’s recipe but she did not use a potato. Sounds good.
    Leona Olson recently posted…Review of Age of Myth J. SullivanMy Profile

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