Friday, February 24, 2012

Kicked Up Cornbread

This morning after doing TurboFire 55 minute workout all I keep thinking about was cornbread.  But not any old cornbread but a kicked up version of cornbread.  I scoured the pantry to see what I could put together.  I think I found the perfect ingredients to kick up my cornbread.  This cornbread would taste so good with chili or a hearty stew.

Kicked Up Cornbread

1 1/2 cups all-purpose flour
1/4 cup sugar
1/2 cup Albers Yellow Corn Meal
1 Tbsp baking powder
1 package Lipton Recipe Secrets Onion Soup & Dip Mix
Pinch of freshly ground pepper
1/2 tsp cayenne pepper
4 shakes Tabasco sauce
1 1/4 cups milk
1/2 cup shredded cheddar cheese
2 large eggs, lightly beaten
1/3 cup vegetable oil
3 Tbsp butter, melted
15 1/4 oz can of corn, drained

Preheat over to 350 degrees, grease a 8 inch square baking pan.

Combine flour, sugar, corn meal, baking powder, onion soup mix, cayenne pepper, black pepper in medium bowl. Combine Tabasco, milk, cheddar cheese,  eggs, vegetable oil and butter in small bowl; mix well. Add to flour mixture, stir just until blended, add can corn and mix together. Bake 35 minutes or until wooden pick inserted in center comes out clean.  Can also be made into muffins, fill 2/3 full and bake 18 to 20 minutes. or until wooden toothpick comes out clean.  Cool 5 minutes, serve warm.

Until Next Time,


  1. That cornbread would go great with my cheddar broccoli soup!

  2. I can taste it now. I love cornbread with soup, stews and chilies.


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