Monday, October 15, 2012

And so it all ends...

With a final wave to the statuesque majestic Tamarack trees so ended the boating season. 
Now there are only three juvenile loons left behind. Perhaps these three were discussing the quickest route to catch up with the others. 
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Pepper-Jack Cornbread Sticks
The promise of only needing 5 ingredients for this recipe caught my attention.  Plus another chance to use my cast iron skillet.
The recipe was found in Country Living October 2012
I added two spices listed under options to give the recipe a southwestern flair.
Ingredients:
  • 1 package of Betty Crocker cornbread/muffin mix (6.5 oz)
  • 3/4 cup canned creamed corn
  • 3/4 cup shredded pepper jack cheese
  • 2 large eggs
  • 2 TB. melted butter
Directions:
  • Preheat oven 400
  • Place a very lightly greased skillet in top third of the oven for 12 minutes
  • In a bowl lightly whisk two eggs, add cornbread mix, creamed corn and cheese
  • Mix only till batter just comes together
  • Pour batter into skillet and bake 13-14 minutes or until center comes clean with a toothpick
  • Melt butter and brush over the top of the cornbread before serving and while warm

Options:
Add 2 TB. parsley flakes and a sprinkle of dried pepper flakes to the batter



1 comment:

  1. I never really cared for cornbread. But this recipes sounds like one I might actually try and enjoy.

    Loving your photos of the fall colors and the loons. I remember when I saw a loon for the first time at Itasca State Park several years ago. I was so fascinated by it and its call.

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