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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Southwestern Cornbread Recipe

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This recipe for Southwestern Cornbread is from The Kleinman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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