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    Cayenne Corn Bread

    2 eggs
    1 can (8 ounces) cream-style corn
    1 cup dairy sour cream
    1 cup shredded Cheddar cheese
    1 cup yellow cornmeal
    2 tablespoons sugar
    1 teaspoon baking soda
    1/2 teaspoon McCormick Ground Red Pepper
    3 tablespoons butter or margarine, divided


    Place eggs in medium-size bowl and beat lightly.

    Add remaining ingredients except butter and mix well.

    Melt 1 tablespoon butter and stir into batter.

    Place remaining 2 tablespoons butter in 10-inch cast-iron skillet or 9-inch square baking pan. Place in 400 F oven to melt butter, and distribute butter evenly over bottom surface of pan.

    Pour batter into pan immediately and bake in 400 F oven 25 minutes or until bread is firm in center and golden brown on top.

    Cut into wedges or squares and serve immediately.

    Makes 6 to 8 wedges or nine 3-inch squares

    This recipe created by McCormick, Inc.

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