Ingredients:
Cornmeal, flour, sugar, baking powder, baking soda and salt.
Spice Packet: green chilies, red ancho peppers and cayenne.
Additions:
1 cup buttermilk
2 tablespoons butter
2 large eggs
Cooking Directions:
Preheat oven to 425 degrees.
Melt butter in 8x8 pan in oven – butter may turn brown. Then, swirl butter in pan to coat bottom and sides.
Pour remaining butter from pan into mixing bowl. Blend in eggs and buttermilk. Add cornbread mix and contents of spice packet and stir thoroughly. Pour mixture into preheated pan.
Bake for 13 to 15 minutes until firm on top and lightly browned.
Serve with soup for supper or with sausage and eggs for breakfast.
Cornbread Recipes:
Sausage Egg Cornbread Breakfast
1 package Frontier Soups Santa Fe Cornbread Mix
1 cup buttermilk
2 eggs
2 tablespoons butter
1 can cranberry sauce or American Spoon Foods Sweet Tomato Relish
1 12-ounce package Little Jones Sausage links
Brown sausages in skillet, pour off extra fat, and place in bottom of 8 inch pyrex baking pan. Cover with cranberry sauce or sweet tomato relish. Prepare cornbread batter with buttermilk, eggs and melted butter. Pour batter over all and bake 25 minutes at 350 degrees. Cut in squares and serve.
Deep South Cornbread Variation
Follow directions on the package of the Santa Fe Cornbread Mix, but in addition to buttermilk, eggs and melted butter, stir in 1 cup shredded, sharp cheddar cheese and 1 5-ounce can of cream style corn. Bake at 425 degrees for 25 minutes and serve hot with soup for supper. Or make mini muffins, slice in half and place a teaspoon of Red Spoon Pepper Jelly inside. Serve as an appetizer.
Cornbread Tomato Salad Recipe |
