It’s been a while since I posted a recipe. I’ve made some experimental meals since I last published, but being the forgetful person I am, I did not write down the exact ingredients and probably will never be able to duplicate them. Unless I write down everything I’m doing while making something new, I can’t remember enough to publish an actual recipe. I did remember this time, though, and since it turned out to be pretty delicious, I’m sharing it with you. I’m always surprised when something experimental ends up being good enough to make again.
I should warn you, though; the ingredients are very specific. This is because I was trying to follow a recipe I found online, but I did not have a few key ingredients (this always seems to be the case). I made do with what I did have and added some random spices just for the heck of it. The cheese part is especially weird, and in the future, I would probably just use mild cheddar or Colby-jack. Even I will probably never replicate this recipe exactly; you can always play around with it depending on what you like and have on hand. It is sort of a sweet, cheesy, moist cornbread with a hint of Tex-Mex flavor. It’s not super healthy, but I thought it was a good comfort food. I made it to go with a slow-cooker ham and bean soup (I would share the recipe for that, but it came out of a book).
Ingredients:
1 box of corn muffin mix (I used ALDI brand)
1 can of creamed corn
2 eggs
A handful of frozen corn
About ¾-1 C. sour cream
Borden brand sharp cheddar cheese snack to go (shredded)
Borden brand pepper-jack cheese snack to go (only about ¼ of package, shredded)
*This was equal to a cup of cheese, but up to 2 cups of almost any cheese would work.
About ½ a tsp. of each: cumin, chili powder, paprika and cinnamon
Directions:
Preheat the oven to 350 degrees Fahrenheit. Beat the eggs in a separate bowl before adding to all of the other ingredients (minus half the cheese). Stir with a spoon or spatula until combined well. Pour into an 8 x 8 inch pan and top with remaining cheese. I did not grease the pan and it did not stick, but it might depend on the type of pan you use. Bake for 35-40 minutes or until lightly browned on top and a toothpick comes out mostly clean. Let it sit for a few minutes to cool before cutting. Enjoy!
Cost:
I’m not sure about exact cost, but I would estimate that it costs around $2-3 to make.
Nutrition:
Like I said, with eggs, sour cream, cheese and the sugary corn, this isn’t something to scarf down when you’re trying to lose weight. Maybe you could use lower-fat versions of cheese and sour cream, but in my experience, that’s never as good. I don’t know the specific nutrition facts, but it is just a bunch of starchy, fatty goodness. Mmm…my favorite. I eat pretty healthy for the most part, but I never deprive myself, either. Everything in moderation, I say.
For more of my recipes, go to my index page for recipes, found here.
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Sources:
Betty’s Jiffy Cornbread Corn Casserole (Cooks.com)
