Sunday, November 22, 2009

Dawg gone good cornbread

This cornbread is a staple whenever we have chili or barbecue at the tailgate. Also, when the guys go off in the motorhome to the car races they have to have some. I guess then it might be Nascar cornbread. It doesn't matter what you call it, the end result is always the same where someone is fighting over the last piece, or in one case someone is hiding some for later. What you always hear is "that was dawg gone good cornbread".

It can be made in two 8x8 or one 9x13 pan. It freezes well if you can hide it fast! You can use fat free sour cream and non-fat milk with no problem. I'm not a big fan of fat free cheese as it never seems to melt quite right but I guess you could use that too.

2 boxes Jiffy cornbread (no there is no substitute)
1/2 c. milk
2 eggs
15 0z. can creamed corn
4 oz. can chopped green chilis
8 0z. sour cream
1 1/2 c. shredded cheese (Mexican 4 cheese from Walmart or Kraft)

Preheat oven to 350. In a large bowl, combine eggs and milk. Mix in Jiffy. Mix in corn, chilis and 1 c. cheese. This is all just mixed by hand not mixer. Gently fold in sour cream. Pour into prepared pan. I use Crisco spray. Sprinkle remaining cheese over the top. Bake for 30 minutes plus. You need to check at 30 min. and it is done when top is golden brown and it starts to pull away from the sides of the pan.

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