"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Sunburst Cornbread Recipe

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This recipe for Sunburst Cornbread, by , is from Gail's Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gail Depuy
Added: Saturday, August 28, 2010

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 425 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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