Coconut Cornbread and Fried Macaroni Balls

Looking for a dish your picky eater can’t say no to? How about two! Try these recipes and enjoy a tasty twist on some classic sides.

fried macaroni balls

Category: Side Dishes

Coconut Cornbread

INGREDIENTS

1/2 cup butter

2/3 cup white sugar

2 eggs

1 cup coconut milk

1/2 teaspoon baking soda

1 cup cornmeal

1 cup all-purpose flour

1 teaspoon salt

5 jalapeños chopped (optional)

Directions:
 

  • Preheat oven to 375° F.
  • Grease an 8-inch square pan.
  • Melt butter in a large skillet. Once melted, remove from heat.
  • Stir in sugar and eggs, and whisk until well blended.
  • In a separate bowl, combine baking soda and coconut milk.
  • Stir in cornmeal, flour, and salt until smooth, then pour batter into pan.
  • Bake for 30 minutes or until you can insert a toothpick and it comes out clean.
  • Serve, sit back and watch them smile.

Fried Macaroni Balls

INGREDIENTS

4 cups of leftover mac & cheese

1.5 cups of Italian breadcrumbs

1 egg

1 tablespoon milk

Vegetable oil

Directions:
 

  • Leave leftovers in fridge for at least 3–4 hours.
  • Shape leftovers into meatball-sized balls and put them on a cookie sheet lined with parchment paper.
  • Put cookie sheet in freezer overnight.
  • On the next day, whisk together eggs and milk in a bowl and put breadcrumbs in another bowl.
  • Dip the mac & cheese balls first in the egg wash and then into the bread crumbs. Then place the balls back on the cookie sheet and return them to the freezer for 1–2 hours.
  • Fill a small saucepan with the oil and heat the oil up to 350 degrees F.
  • Gently place balls into oil and fry until golden brown, approximately 1–2 minutes.
  • Remove and set on a paper towel-lined plate and serve while hot.
  • These delicious, ooey-gooey treats are worth the wait.