Monday, July 28, 2008
Tuesday, July 22, 2008
Thursday, July 10, 2008
I love that you can see all the cheese and corn kernels. It gives it more rustic look that makes everything look so much more appetizing.
Cheesy Cornbread Goodness!
I was actually referring to a yummy little treat that I whipped up for breakfast the other day. A cheesy cornbread that I served with chorizo and eggs. I don't usually keep bread in my house because I'm a breadaholic and would eat every last crumb before the day is out anyway.
So on this particular morning, when I was craving a slice of toast to go with my eggs I rummaged through my tiny cabinets and came up with a box of cornbread mix. Now I could have made this recipe from scratch, but if you have the mix already, why not? It took about 5 minutes to mix up and was done in no time at all. How did it turn out? Well, just about as good as this cheesy cornbread goodness looks!
I baked these cornbread goodies in individual ramekins for easy serving.
The recipe was pretty easy, considering I started with a boxed mix. But that makes it so great for breakfast. There's not a whole lot to have to think about in the morning before your coffee.
1 box prepared (Fat Free) cornbread mix
1 1/2 cups water
2 tbsp frozen corn kernels- thawed
1 tbsp roasted red pepper- chopped
1 1/2 cups Mexican 4-cheese blend-finely shredded
In a large mixing bowl, combine cornbread mix and water and mix on high until well incorporated. Fold in 1 cup of cheese blend. Divide mixture into 4 medium-sized ramekins. Top with corn, red pepper and remaining cheese. Bake at 350F for 8-12 minutes or until golden and a toothpick in stuck into the center comes out clean. Serve hot.