Continuation of “Beef and Bean Chili”
This cornbread recipe is credit of my co-worker Richard, who won the cornbread competition in our chili cookoff we had at work on Veterans Day. He was sweet enough to share it with us, and i was happy enough to try it! I think i made chili this time and ate more cornbread than chili! it was THAT good.
- 1 Package of Jiffy Corn Muffin Mix
- 1/2 can of Creamed Corn
- 1 tsp Red Pepper Flakes
- 1 egg
- 1/3 cup of milk (richard used part half and half and part whole, but i used 2% and it came out still delish)
Mix muffin mix, 1 egg, milk, and creamed corn. Add 1 tsp of red pepper flakes. Put into an 8″ x 8″ baking dish and bake 15-20 minutes at 375 degrees or until the middle is no longer jiggly (as Richard put it). To keep warm, keep the cornbread covered with foil and keep the oven warm.
If you want to go “extra cuban/crazy/make it fancy” add a bunch of chopped up cooked crab, and name it “The Crabby Bob”