RCI-BR.003.0319.001
Pepper Jack Creamed Corn Bread
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Ritchie Estate in Balch Springs, Texas in 1984.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultybeginner
Ingredients
- ¾ unit
- 2 cups
- 1 unit
- 8 ounce
- 2 cups
Method
1
Preheat oven to 400°F and grease an 8-inch square or round baking pan with butter.
2
Melt the ¾ stick of butter in a small saucepan or microwave and set aside to cool slightly.
3
Combine the 2 cups baking mix, 1 egg, and melted butter in a medium bowl, stirring until just blended.
4
Fold the 8 ounce can of creamed corn and 2 cups shredded pepper jack cheese into the batter until evenly distributed.
5
Pour the batter into the prepared baking pan, smoothing the top with a spatula.
1 minutes
6
Bake in the preheated 400°F oven for 25 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
25 minutes
7
Remove from the oven and let cool in the pan for 5 minutes before serving warm.