Cayenne Corn Bread
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 courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by McCormick.