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?)
Off the Cob
Southern Sweet and Savory Cornbread
Prep Time15 minutes mins
Active Time25 minutes mins
Course: Appetizer
Cuisine: Southern
Keyword: bread, corn, Cornbread, sweet and savory
Yield: 16
Author: Sheeza Moneater
Equipment
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
One Response
No complaints about people gobbling my cob, always a hit!