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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 9 |
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Central Illinois is one of the major corn and pork producing areas of the country, so why wouldn't this bread be a favorite here? asks Carol Roper of Litchfield, Illinois. She dresses up a basic batter with corn, onion and cheese, then tops it with poppy seeds and bacon. Ingredients:
1 package (8-1/2 ounces) corn bread/muffin mix |
1 egg |
1/2 cup frozen corn, thawed |
1/3 cup milk |
1/4 cup shredded cheddar cheese |
1/4 cup grated onion |
5 bacon strips, cooked and crumbled |
1/2 teaspoon poppy seeds, optional |
1/8 teaspoon paprika |
Directions:
1. In a bowl, combine the first six ingredients just until blended. Pour into a greased 8-in. square baking dish. Sprinkle with bacon, poppy seeds if desired and paprika. Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm. Yield: 9 servings.
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