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 courtesy of Back of the Box Recipes. Home Page

This recipe created by McCormick.