Guest Author - Vannie Ryanes
Who doesn't like warm corn bread, especially with a little butter? Why not take corn bread baking a little further and add a little spark to it. Spicy corn bread corn bread is good, the can of creamed corn doubles the flavor. I was told that many southerners used to start their day with corn bread and a cold glass of milk. The recipe below would go well with a glass of milk, cold or hot, even better with a little chocolate added to the hot milk.
This spicy corn bread is particularly good served warm, but don't knock yourself out making it, you may already have the needed ingredients in your refrigerator and pantry. If you do not have cornmeal in the house, buy one of the small boxes or pouches (6-7 oz) of cornbread mix.*
1 pouch* or 1 cup yellow cornmeal
2 large eggs
1 tablespoon melted butter
1/2 teaspoon red pepper flakes
1 small can cream style corn (store brand is fine)
8 ounces sour cream
1 cup shredded cheddar cheese
vegetable oil for muffin tin or bread pan
Preheat oven to 400 degrees
Beat eggs medium sized bowl, then add all ingredients except oil for pan. Oil muffin tin and add batter. Bake about 20 to 25 minutes, or until done golden brown. Very good with fried or baked fish.
Makes 6 to 8servings
*Regular cornmeal is grainier or hardier than the mixes, however, these small timesavers are good to keep in the house, they come in boxes or pouches depending on brand. And they come in an assortment of bread mixes. Try them all, they are easy on your budget and allow you to make quick hot breads. I like Martha White Yellow Cornbread Mix because it is not too sweet. I am not sure if this recipe will work with Jiffy corn bread mix because of the high sugar content.
Use the biscuit mix and add 2 tablespoons butter, 1 tablespoon sugar, add other ingredients according to directions and you have a lovely scone. Split the same open, top with frozen strawberry or any fruit (allow fruit to completely defrost before using) and whipped cream for the perfect fruit shortcake.