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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.
- 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
- 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
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I never really cared for cornbread. But this recipes sounds like one I might actually try and enjoy.
ReplyDeleteLoving 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.
I usually slice my skillet cornbread like one would a pie, making wedges. To make "sticks" am I supposed to just cut straight lines through the whole thing? Have I been cutting my cornbread wrong all this time?!
ReplyDeleteThis will go great with some turkey chili on those cold fall nights!