I just love good cornbread! Especially when it is still warm with melted butter on top! I'm not that big on cornbread with lots of stuff in it but this is really good. I found the recipe in the magazine Woman's World. They really have some interesting recipes and are very reasonable. Also pretty hard to resist as you stand in line at the grocery store - probably one of the cheapest magazines out there!
I can't believe it is going to be Memorial Day weekend already. Even though we had a tough winter it did go rather quick. Another school year is just about done. My son is very glad about that. Of course we have the SOL's to deal with until the second week of June. Can anyone tell me why a school would plan an SOL review day the Friday of Memorial Day weekend? And to top it all off, they have an SOL to take the day they return.....Looks like the schools don't want us to leave early for a long weekend vacation to the beach. All of you think of me as I sit in traffic on Friday afternoon, when school is over, trying to get over the Chesapeake Bay Bridge.....Ugh!!!! Me and thousands of other travelers! Anyhow, if you would like a cornbread to go with your weekend BBQ, try this one. The bonus is that you use a mix. Can't get any simpler than that! Have a great holiday everyone!
1 pkg. (8.5 oz) corn muffin mix
1/3 cup milk
1 can (8.5 oz) cream-style corn
1 cup shredded sharp Cheddar cheese, 4 oz
3 scallions, chopped
1/2 cup cherry tomatoes, quartered
Preheat over to 400 degrees F. Line 8" square pan with enough foil to overhang sides by 2"; coat with cooking spray.
In bowl, stir together muffin mix, milk and egg until just blended; stir in corn, 3/4 cup cheese and scallions. Transfer to pan.
Sprinkle with tomatoes and remaining cheese. Bake 25 minutes or until golden and toothpick inserted into center comes out clean. Cool on rack 5 minutes. Using foil, lift from pan; cool on rack.