Off the Cob (Sweet and Spicy Corn Bread)

Off the Cob (Sweet and Spicy Corn Bread)

STOP messing around with the COB!-(Even if you like them HUSKY)

Seriously….Take a break from all that and get busy making our sweet and savory Cornbread.  You have never eaten such a moist melt-in-your-mouth Cornbread.  This recipe is slightly sweeter than most- making it a delicious side, or even a savory dessert.  You will never go back to those gritty, dry- cornbreads!  (No one has ever complained about being too moist?)

Print

5 from 1 vote

Off the Cob

Southern Sweet and Savory Cornbread

Prep Time15 mins

Active Time25 mins

Course: Appetizer

Cuisine: Southern

Keyword: bread, corn, Cornbread, sweet and savory

Yield: 16

Author: Sheeza Moneater

Equipment

• Cake pans

Materials

Cake Mix

• 1 box Yellow Cake Mix
• 3 Eggs(may vary with cake mix)
• 1 cup Water(may vary with cake mix)
• ½ cup Vegetable oil(may vary with cake mix

Additions to Cake Mix

• ⅓ cup Cornmeal
• 2 tbsp Sour Cream

Corn Mix

• 1 cup Fresh or frozen Corn
• 2 tbsp Fresh chopped Cilantro
• ⅔ Of a Fresh chopped Pablano Pepper

Instructions

Blend your cake mix according to the instructions

Blend the 'Additions' of cornmeal and Sour Cream into the Cake mix

Prepare the skillet-fried corn blend

• Add Corn, Pablano Pepper, and Cilantro to the skillet
• Brown for 5-7 minutes
• Let cool slightly
• Add to your food processor and emulsify with ½ tbsp of oil
• Gently stir into the cake mix

Bake

• Preheat the oven to 350
• Use cooking spray to prepare 2 loaf pans or 2 9-inch rounds
• Bake for approximately 25-30 minutes
• Test with a toothpick in the center of the loaf
• If the toothpick comes out clean, your bread is done
• Let cool slightly, and serve

Mix It Up

Add finely diced jalapeno to the corn saute- and get a little wild!

Perfect Pairing

‘Off the Cob’ goes beautifully with a spicy Chilli and a Cold beer

Beautiful when you want a savory dessert