Wednesday, November 4, 2009

Arkansas Cornbread

I love cornbread, the moister, the better. I like a little "kick" with mine too. Here is a perfect choice to make when the urge to spluge hits you! This recipe makes a lot, so it's perfect for sharing or making to give away as a gift! Goes great with chili and is a tasty snack, too. Enjoy!

Arkansas Cornbread

2 8 oz. pkg. corn muffin mix
2 c. milk
1/2 c. veg. oil
3 eggs, beaten
1 1/2 c. shredded sharp cheddar cheese
1 large onion, grated (I use a food processor or food mill for this)
2 T. sugar
1 8 oz. can cream style corn
1/2 c. seeded and chopped chili peppers ( I use a combo of the canned chopped green chilies and some hot ones)
Preheat oven to 400 degrees. Mix everything together until just blended. Divide batter between 3 greased 9" pans or use one greased 13 X 9" pan.
Bake at 400 degrees for about 35 minutes.
Very moist and flavorful! You can control the "heat" by choosing the peppers your family likes.

For this batch, I used the Habaneros that I grew over the summer -- just one of them-- mixed in w/a small can of chopped green chilies. Freezes well and makes a nice gift!

1 comment:

Susan Marie said...

Mike loves cornbread and I usually think it is much too dry. I printed off your recipe and am looking forward to trying it. :)