Recipe by Debbie Rowe
"This cornbread is great for those of us who eat on the go."
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eggs, lightly beaten
1 1/2 cups
buttermilk self-rising cornmeal mix
1 (15 ounce) can
cream style corn
shredded sharp Cheddar cheese
This recipe was pretty tasty--a nice combination of savory and sweet. I'm assuming that the recipe meant a complete cornbread mix like Jiffy with exactly a cup and a half in the package, so that's what I used. A caution: I would wait at LEAST 15 minutes before cutting. 20 might be better. When it is too hot, the cornbread consistency is mushy--kind of like a custard. It firms up to be a more bread-like consistency only after it has cooled somewhat. I enjoyed this a lot more when it had cooled to not-quite room temperature. I also just about had a heart attack once I started to make the recipe and read the calorie count, so I was glad to have used light sour cream, skim milk, and 2% sharp cheddar (and only about 1 1/4 cups of it). You don't need a full two cups of cheese to taste it plenty. If I make this again, I'll use turkey breakfast sausage as well. Overall this was a really tasty breakfast, and I'll probably take the rest to work for lunch this week. My 1 year old also liked it.
This made for a nice brunch with some fresh fruits on the side. I did change one thing - I used Colby Jack instead of cheddar simply because it's what I had. I doubt that made much difference though.
I have now made twice. First time, I used canned corn and mild green chilies and served with a dollop of sour cream, guacamole and salsa on the side. A big hit. Next, I used italian sausage, canned corn and sauted red and green bell peppers instead of chili and served with warm marina sauce to top. It was like more like a polenta meal and so much easier. Both times I used Marie Callendar's brand corn bread mix. It a nice change of pace from the usual rice or potato casseroles.
Very good. I did not find the buttermilk mix so I made the corn bread according to the recipe box and substituted buttermilk for the milk.
I used a package corn muffin mix which has the equivalent of mix as the recipe calls for. I put in a light french onion dip since I didn't have plain sour cream. I also added some of the shredded cheese in the second half of the batter and used mild cheddar.
I used a box of cornbread mix instead of the individual ingredients. It was really good, even my picky 3 yr old ate it up. Unfortunately, it just didn't sit right with me or the 7 yr old and we both got very sick, so we won't make this combination again, but it was good up to that point. (I think it was the sweet cornbread mix instead of unsweetened as the recipes has).
I love this recipe. It is very tasty!
I use it for dinner with a salad for my family of four and then use the left overs for breakfast.
I changed this recipe a bit, but we really liked it and would have liked it even better the real way probably. I had some ground beef that needed to be used so I used that instead of sausage. I added salt, pepper and onion powder to make it more of a dinner flavor. The cornbread I did the same except I left out the oil. I don't know why that would be necessary. It turned out great and my elementary age sons ate it up happily.
* Percent Daily Values are based on a 2,000 calorie diet.
Sausage Cornbread Bake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 423
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