Cornbread, Spicy-Sweet
By OralW
Ingredients
- Maple Butter:
- 3/4 Cup medium-ground yellow cornmeal
- 3/4 Cup flour
- 3/4 Cup sugar
- 11/2 TB. baking powder
- 1/8-1/4 tsp. CAYENNE PEPPER
- 4 eggs
- 1 7-oz. can creamed corn
- 2 oz. fire-roasted canned green chiles (regular canned chilies are okay if that is what you have)
- 1/2 Cup butter, softened (1 stick)
- 1/2 Cup shredded cheddar-Jack cheese
- 1 /2 lb. butter, 2 sticks, room temperature
- 1/2 Cup maple syrup
Details
Servings 9
Preparation time 15mins
Cooking time 45mins
Adapted from penzeys.com
Preparation
Step 1
Preheat oven to 400°. In a medium bowl, combine the cornmeal, flour, sugar, baking powder and CAYENNE PEPPER. In a large bowl, beat the eggs by hand. Stir in the creamed corn, chiles, butter and cheese. Fold in the dry ingredients. This can be baked in a greased 8- or 9-inch cast iron skillet, a greased square glass baking dish or a greased mini muffin tin (makes about 40 mini muffins). If using a skillet or baking dish, bake at 400° for 25-35 minutes. If using a mini muffin pan, bake for 10-12 minutes.
For the Maple Butter: Whip the butter. Drizzle in the syrup and mix until thoroughly combined. Serve with warm cornbread.
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