Spicy cheesy cornbread
Canned corn is put to good use in this warm, zesty side dish.
Since summer corn isn't just quite here, this delicious cornbread recipe depends on canned corn. But it is just as good as using fresh! Cheddar cheese, spicy chiles, and corn. Is there a better combo?
- 1/2 cup butter
- 2 eggs
- 8.5-ounce package dry cornbread mix
- 15-ounce can creamed corn
- 15-ounce can whole kernel corn, drained
- 1 cup sour cream
- 1/2 cup cheddar cheese
- 4-ounce can chopped chiles, drained
Melt the butter over a medium low heat.
Whisk together the eggs and fold in the sour cream. Add in the butter, slowly, if it is still hot.
Add the creamed corn, the corn kernels (drained), and the chopped chiles (drained). Also fold in half of the cheddar cheese.
Mix the dry cornbread mixture into the mix.
Transfer the mix to a greased 9x9 baking dish, and bake for 45 minutes at 350° F, adding the remaining cheddar on top about half way through.
Let cool before cutting and serving.
Related Topics: Baking