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"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Sunburst Cornbread Recipe

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This recipe for Sunburst Cornbread is from Gail's Family Recipes, 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:  
2 cans (4oz.) whole green chilies 1 large red pepper 2 packages corn bread mix 1 can cream-style corn 1 can Mexicorn, drained 1 c. (4oz.) shredded cheddar cheese 2/3 c. water 2 eggs, slightly beaten
Directions:
Directions:
Coat two 9" pans with cooking spray. Slice chilies in half lengthwise, pat dry. Place 6 chilies halves skin side down in a starburst pattern in each pan. Cut red pepper into twelve 1/4 slices and two 1 inch circles. Place slices between chilies and circles in center of pans. Put corn bread mix in large bowl. Combine cream-style corn, Mexicorn, cheese, water, eggs; stir into corn bread mix until moistened. Carefully pour into pans. Bake at 425º for 30-35 minutes or until toothpick comes out clean. Immediately invert onto serving plates.
Number Of Servings:
Number Of Servings:
16 people
Personal Notes:
Personal Notes:
This is great for a brunch, or anytime, really! It looks like a sunburst.

 

 

 

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