Monday, May 11, 2009

Spicy Cheesey Cornbread

There is something so comforting about Cornbread. You can serve it with chili or soup. You can serve it alongside Barbecue. Whichever way you do, it is delicous. Serve it with a barbecue Chicken chopped salad. Just make it and enjoy it.

Spicy Cheesey Cornbread

One 8.5 oz package Betty Crocker Cornbread mix
1/3 cup milk
3 Tbs melted butter
One egg
Lawry's Garlic Salt
1 Tablespoon Grated Parmesan and Romano Cheese blend
2 slices Jalapeno Jack cheese chopped or cheddar if you prefer
1/2 cup frozen corn kernels

Preheat oven to 400 degrees F. In a small mixing bowl, combine mix, milk and butter. Stir in the egg. Add a few shakes garlic salt. Stir in cheese and corn. Spray the bottom of a small pie pan with cooking spray. Pour mixture and spread evenly into pie pan. Bake in the oven for 20-25 minutes. Check for doneness with toothpick after 20 minutes. When cornbread is done, remove from oven and spread a little butter on top. Allow butter to melt and seep in. Serve warm with whatever you made for dinner. Sit back and savor every bite.

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