I am a box-opener, a can-opener, a thawer, an experimenter, and a big chunks chopper. In short, I am a decent cook who doesn’t want to spend a lot of time at it, so I use a lot of short cuts. Here’s my Mighty Fine Cornbread recipe, for like-minded individuals.
You will need:
1 Krusteaz Honey Cornbread box mix
1/3 c. vegetable oil
App. 1/3 c. of milk or half and half (cream’s better, but milk works)
1 can of sweet corn (with juice)
1 large onion, chopped into large chunks with a dull knife
8 to 10 garlic cloves, peeled and smashed with the same dull knife you used on the onions, but not chopped
1/2 c. butter or olive oil
1 box of Banquet Brown-N-Serve sausages (the maple flavored ones are even lovelier)
App. 1 1/2 cups of Tillamook Medium Cheddar Cheese, cut into large cubes (again with the dull knife, but that’s the only kind I have)
Ground red chili powder, if that’s the way you’re bent–just add it to the onions, garlic, and sausages and let it cook into them.
Here’s what you do:
Sauté the chopped onions, crushed garlic, and sausages in the butter until the sausages are browned and the onions are transparent, and taste sweet.
When the onions and sausages are done, in a large bowl combine the Krusteaz Honey Cornbread mix, the egg, the can of corn (remember to use the juice as well) the vegetable oil and stir well.
Add the onions, garlic, and sausages and stir again.
Add enough milk or cream to make a thick batter.
Pour into an oiled 8×12 cake pan, and scatter the cheese cubes evenly over the top.
Bake at 350 degrees for approximately 40 minutes and check. This will never become as firm as most cornbread, but it should spring back when you press the top gently, as long as you’re not pressing on the cheese.
Serve with butter.
This is wonderful with a simple chili, or with fresh fruit. Patrick and his good buddy Zack just wiped out a whole pan of this stuff on their own.