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. www.backofthebox.com Home Page This recipe created by McCormick.