Cheddar Skillet Corn Bread |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
Terri Adrian, Lake City, Florida Ingredients:
2 tablespoons butter |
2 packages (8-1/2 ounces each) corn bread/muffin mix |
2 eggs, lightly beaten |
1/2 cup milk |
1/2 cup plain yogurt |
1 can (14-3/4 ounces) cream-style corn |
1/2 cup shredded cheddar cheese |
honey butter: |
1/2 cup butter, softened |
2 tablespoons honey |
Directions:
1. Place butter into a deep 10-in. ovenproof skillet. Place in a 400° oven for 4-6 minutes or until melted.
2. Meanwhile, in a large bowl, combine the corn bread mix, eggs, milk and yogurt until blended. Stir in corn and cheese. Pour into hot skillet.
3. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cut into wedges.
4. In a small bowl, cream butter and honey. Serve with warm corn bread. Yield: 1 loaf (12 wedges).
|
|