Cheesy corn cornbread perfectly tops off a hot bowl of homemade soup, chili or gumbo.
I have friends and family who refuse to eat gumbo unless there’s been a frost on the ground, won’t go near chili unless it is well, chilly, and insist soup served with a couple of pieces of cheesy corn cornbread is a must have accompaniment to the fall into winter soup season.
Cooking up a big pot of soup, chili or gumbo sounds like a tasty activity to undertake on this late summer into fall afternoon.
And while I’m at it I believe I’ll whip up this super easy, satisfying and delicious recipe for cheesy corn cornbread as a culinary complement.
Cheesy Corn Cornbread
2 packs corn muffin mix
¼ cup milk
1 can cream style corn
2 cups shredded cheese
Preheat oven to 425°F. Lightly grease baking pan.
Stir muffin mix and eggs together in medium bowl to blend. Add milk and stir to combine.
Fold in cream style corn. Add shredded cheese and stir until blended. Pour batter into prepared baking pan.
Bake for 15-20 minutes or until golden brown.