"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Southwestern Cornbread Recipe

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This recipe for Southwestern Cornbread, by , is from The Kleinman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jay Kleinman
Added: Tuesday, March 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Martha White's Yellow Cornbread mix (no lard in this mix like Jiffy)
Egg Beaters
1 Can Rotel Tomatoes (drained)
2 cups grated cheese - Colby/Jack mix
1 can Creamed Style Corn
PAM cooking spray

Directions:
Directions:
Mix the Martha White's cornbread according to directions EXCEPT substituting Egg Beaters for real eggs
Add 1 3/4 cups of cheese mix
Add Rotel Tomatoes
Add Creamed corn
Pour mix into a PAM sprayed, cast iron skillet
Sprinkle on final 1/4 cup of cheese mix
Bake according to directions on conbread mix
Test middle with toothpick to determine if it needs more time
Cool and cut in ample squares

Number Of Servings:
Number Of Servings:
12-16
Preparation Time:
Preparation Time:
30 - 40 min
Personal Notes:
Personal Notes:
OK - so some philosophy. When baking, I like Egg Beaters over real eggs. Yes they are lower in fat and cholesterol...but I mainly use them because they bake up nice and even, and have a tendency to help things "rise" better.

 

 

 

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