Posted by Karen on November 07, 2001 at 18:55:40:
In Reply to: Cornbread recipe with whole kernel corn posted by M.G.Wright on November 07, 2001 at 16:11:07:
Corny Cornbread
2 beaten eggs
8 oz. corn muffin mix
8 oz. cream corn
8 oz. whole kernal corn(drained)
8 oz. sour cream
1/2 cup melted margarine
Mix and pour into an 8x11 greased pan. Bake at 350 for 30 minutes.
Sprinkle with grated cheese (optional) and bake for an additional 15 minutes.
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Uncle Dave's Mexican Cornbread
2 boxes of "Jiffy Brand" corn muffin mix
2 jalapeno or habanero peppers
2 eggs
2/3 cup milk
1 small can sweet whole kernal corn (may substitute 1-2 ears of fresh corn...yes remove it from the cob silly)
1/4 - 1 teaspoon crushed red pepper (optional)
In a large mixing bowl, combine corn muffin mix, eggs, milk and corn, set aside, lightly grease a large baking pan 8X10 or 10X12 (I suggest the 8X10 and the use of "Pam" or other such baking spray).
Finely chop the peppers and add the crushed red pepper, if desired and the freshly chopped peppers to the mix. Stir completely to mix all the ingredients.
Pour into the baking pan and bake in a pre-heated 400 degree oven for approximately 20 minutes or until golden brown on top.