Yield: 9 servings
Time (Start to Finish): 1. 25 hours
Ingredients:
1 cup flour
1 cup cornmeal
¼ cup gran sugar
4 tsp. baking powder
¾ tsp. salt
2 tsp cayenne powder
1 tsp paprika
1 cup cream
2 eggs
¼ cup shortening (soft)
1 cup kerneled corn
¼ cup fire roasted green chilies (mild)
Directions:
1. Preheat oven to 350F
2. Put flour, sugar, cornmeal, salt, baking powder, cayenne, paprika in a bowl and mix
3. Add eggs
4. Add cream
5. Add soft shortening and mix until well combined.
6. Add drained corn and drained chilies and mix. Taste and add more spice if you need to
7. Put in greased square casserole dish and spread flat. Sprinkle sugar and a little cayenne on top.
8. Bake for 45 min or until a knife comes out clean. Try not to over bake so it isn’t dry.
Rating: 4 strawberries
Notes: Goes great with honey butter! I love spice, and this is a tasty spicy cornbread! Today was a tired one; a long day at work, so I needed something to wake me up and stimulate me. A kick of cayenne is the perfect thing! You can add hotter peppers, or leave them out, and serve with a yummy chili on a cold day.
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