SPICY CORN SPOONBREAD
Servings
4-6
Total time
45
minutesHeard of one-hit wonders? When it comes to our cookware, we’re one skillet wonders. Meet the Staub Skillet – heavy, even-cooking, durable and dishwasher safe – quite wonderful, indeed!
What do we cook in it? Almost everything including this skillet cornbread. Pantry staples come together in this simple dish that gets a spicy upgrade from our Chackbay Blend. Buttery and sweet with a nice kick. Grab a spoon!
Ingredients
1 box Jiffy cornbread mix
1 can corn, drained
1 can creamed corn
1 egg
1 cup sour cream
1 cup shredded cheddar cheese
1 tsp Chackbay Blend
1 tsp salt
1/2 stick butter, melted
1 tsp Chackbay Blend
Instructions
- Preheat oven to 350°F. Spray skillet with nonstick spray.
- In a bowl, combine the cornbread mix, two types of corn, sour cream, egg, cheese, 1 tsp Chackbay Blend and salt to create a batter.
- Pour into prepared skillet. Whisk together the melted butter and 1 tsp Chackbay Blend. Pour over the batter. Bake for 35-35 mins or until the bread is browned and pulling away at the edges. Allow to rest for about 10 minutes before serving.
