Fast Food

WTF: Carl’s Jr.’s Has A Blueberry Muffin Burger

Elie arrived at the office early this morning and mentioned that he passed by a Carl’s Jr. somewhere near Costa Mesa that had a burger made with blueberry muffins. We dug around a little and discovered that Carl’s was testing both blueberry muffin and cornbread buns for the breakfast sandwiches.

Whenever Carl’s Jr. tests a new product, we’re always down to try it.

Unfortunately, the two items were at separate Carl’s locations so we had to make two different stops. If only part of our job description was to drive around and try new fast foods.

The first spot was in Santa Ana. Here’s the live stream.

Carls-Cornbread-02 Carls-Cornbread-01

Luckily, our second Carl’s location was only a few miles away in Costa Mesa. We gassed up Elie’s car and headed over.

Another one.

Carls-BB-Sign Carls-BB-Breakfast

Carl’s serves their breakfast sandwiches with three meats: ham, bacon, or sausage. We asked them to throw all three into on for convenience.


We also decided to get a Famous Star with blueberry buns just for kicks. Here’s what it looks like.

While the new bun options are only in its testing stages, it’ll probably make a wider release this week to more Carl’s spots. Each sandwich, minus the upgrades, costs $2.99.


How to Make Red Velvet Cornbread with Honey Cinnamon Cream Cheese Spread

Need a fun and easy side to take to a summer cookout? This Red Velvet Cornbread packs a sweet and savory combo of velvety cake and corny bread, with a sweetened cream cheese spread. It makes a great accompaniment to any barbecue feast. This recipe is simple, easy, and established — take a box of yellow cake mix and two boxes of Jiffy corn muffin mix, follow the directions on the back of each, mix them together, and bake.

Red Velvet Cornbread

Red Velvet Cornbread with Honey Cinnamon Cream Cheese

(makes 24 large squares)


Red Velvet Cake
(adapted from Cake Mix Doctor)

  • 1 package Red Velvet cake mix
  • 1 c buttermilk
  • 1/2c water
  • 1/4c oil
  • 3 eggs
  • 1 teaspoon vanilla extract


  • 2 boxes Jiffy Cornbread mix
  • 2 eggs
  • 2/3c milk
  • 1 can (15oz) whole kernel corn, drained

Cream Cheese Spread
(why recreate the wheel?)

  • 16oz cream cheese, softened
  • 6T honey
  • 1t cinnamon


  1. Preheat oven to 350 degrees F and grease and flour a 9×13 and an 8×8 (9×9 will do) glass pan.
  2. In large bowl, mix together cake mix, buttermilk, water, oil, 3 eggs, and vanilla. Beat with electric mixer on medium speed about 2 minutes until combined, smooth, and thick.
  3. In a separate bowl, mix together both boxes of cornbread mix, 2 eggs, and 2/3c milk until just combined.
  4. Pour cornbread mix into red velvet cake mix and fold together until no yellow streaks are left, then gently stir in corn.
  5. Distribute mix between two pans so that they are about equal in level (2/3 of the batter in the lager pan and 1/3 in the smaller pan).
  6. Place both pans in oven and bake 30 to 40 minutes, or until cornbread is fully cooked, springing back when lightly pressed in the middle.
  7. Meanwhile, whip together cream cheese, honey and cinnamon with electric mixer until smooth and fluffy (about 1 minute or so). Cover and chill in fridge until ready to serve.
  8. Let cornbread cool in pan for 20 to 30 minutes, then cut and serve.

It’s like a savory red velvet cake and a sweet and spongy cornbread all at the same time… and when you add the cream cheese spread and take a big bite, it’s like the party has moved from the patio to your mouth.

Fast Food

Wendy’s New Beef Brisket Cheeseburger Has a Corn Bread — We Repeat, CORN BREAD — Bun


From pretzels to ciabatta, Wendy’s has been destroying the burger bun game for at least the past year or so. Their latest effort? Corn bread. For a barbecue brisket cheeseburger. Yeah, we know.

Spotted by a Brand Eating reader in Jacksonville, Fla., the limited time Beef Brisket Cheeseburger combines the best parts of a good old southern barbecue in the most inglorious ways possible. Strips of sliced beef brisket slathered in barbecue sauce, melted cheddar cheese, and crispy fried onions all make an appearance. And that’s on top of the quarter pound beef patty and inside the two halves of Wendy’s new cornbread-style bun: the first of its kind as far as we can tell.

Trust, no one’s ever been more jealous of Florida than right this second.


How to Make Boozy Chili and Corn Bread


Can one really create an entire meal from beer? All signs point to yes. At least that’s if your meal consists of two dishes and a drink. Using a bottle of T.W. Pitcher’s Snake Bite, a hybrid of lager and hard apple cider, you can now add an extra kick bite to your homemade chili and cornbread. After all, winter is coming so what better way to enjoy it than with a nice, piping bowl of chili.

Check out the recipe below!


Beer Polenta Corn Bread



  • 1.5 cups of polenta meal
  • 1.5 cups of unbleached all purpose flour
  • 2 TBS. sugar
  • 1 TBS. baking powder
  • ½ tsp salt
  • 3 eggs (whisked)
  • 1/3 cup Mexican sour cream (regular sour cream can be substituted)
  • I (12 oz.) bottle of Snake Bite
  • 2 sticks (1/2 cup) of butter, melted and cooled
  • 4 roasted Padrone peppers, seeded and diced
  • 4 slices bacon, cooked and crumbled

How to Make It:

  1. Preheat oven to 425. Butter bottom and sides of round cake pan. Mix dry ingredients in a large bowl.
  2. Add in whisked eggs, sour cream, Snake Bite, and melted butter. Blend gently, just enough so it isn’t too lumpy.
  3. Stir in chopped peppers and diced bacon. Pour into buttered round cake pan and bake for approximately 25 minutes or until top of bread is golden brown and a toothpick comes out clean. Allow to cool before slicing.


Beer Chili



  • 2 10 oz. packages of beef chorizo
  • 1 10 oz. package of pork chorizo
  • (not in casing)
  • 4 14 oz. cans of black beans
  • 4 14.5 oz. cans of fire-roasted diced tomatoes
  • 1 12oz. bottle of Snake Bite
  •  1 white onion, coarsely chopped
  • 1 head of roasted garlic
  • 3-4 roasted padrone peppers, seeded and chopped
  • ½ cup of cilantro, finely chopped
  • 2 tsp smoked paprika
  • 1 tsp of red pepper flakes
  • Juice of 2 limes
  • Cotija cheese, crumbled (available in the Mexican cheese section of most supermarkets)
  • Mexican sour cream (regular sour cream can be substituted)

How to Make It:

  1. In a large pot over medium heat, soften the onion in 1 TBS of olive oil.
  2. Add chorizo and fully cook, stirring often.
  3. Add lime juice, padrones, pepper flakes, garlic, tomatoes, and beans. Let simmer.
  4. Add Snake Bite, salt and pepper, to taste. Toss in the chopped cilantro and ladle up. Garnish with crumbled Cotija cheese, chopped scallions and a dollop of sour cream. (and ice cold Snake Bite, of course)

Adventure: Beach Pit Barbeque

A couple of weeks back, a handful of us here at Foodbeast decided to hit Old Town Orange to get our hands on some good old fashion BBQ! Known for its mouth watering dishes and relaxed college atmosphere, Beach Pit Barbeque is one of the many joints you have to eat at when you’re in Old Town Orange. Check it out after the jump!