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Off the Cob
Southern Sweet and Savory Cornbread
Prep Time
15
minutes
mins
Active Time
25
minutes
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