This moist and fluffy corn bread is a favorite at potlucks and casual family dinners. Tastes great with turkey, too!
If your crew isn’t fond of Swiss cheese, cheddar works well, too! Kids enjoy mixing it together and sprinkling the cheese. I like eating the leftovers for lunch with clam chowder or tomato soup.
Heidi’s Corn Spoon Bread
2 eggs, slightly beaten
1-8 oz can cream-style corn
1-8 oz can whole kernel corn, drained
1 C sour cream
1/2 C butter or margarine, melted
1 pkg Jiffy corn bread mix
1 C shredded Swiss or cheddar cheese
Combine all the ingredients except the cheese. Mix well, spread in greased 2-qt casserole. Bake at 350 for 35 minutes. Sprinkle cheese on top and bake 10-15 minutes longer, or until knife inserted 1 inch from edge comes out clean. Enjoy!
Are you always on the hunt for quick, kid-friendly recipes you can whip up at the end of a busy day? Welcome to Wee Cook Wednesdays! This will feature ready-set-eat recipes that the whole family will enjoy.
For our inaugural effort, I’d like to share a recent favorite, which features “Newman’s Own Black Bean and Corn Salsa,” in honor of the late actor and philanthropist Paul Newman, who recently died at age 83. “Cowboy Pie” is like Shepherd’s Pie — only with a little kick in the ol’ giddyap. To make…
Heidi’s Southwestern Cowboy Pie
In a non-stick skillet over medium heat, brown 1 chopped onion in a little olive oil. Stir in 2-3 cups leftover meat (beef, chicken, pork all work well), cut in bite-sized pieces and one bag of frozen mixed vegetables (or leftover cooked) and one jar black beans, rinsed. Mix in one jar of Newman’s Own Black Bean and Corn Salsa (or suitable alternative). Pour into greased cassrole (9×13).
Spoon mashed potatoes (leftover works well, or frozen or flakes if you’re not particular) over the stew, and sprinkle with cheese. Bake at 350 for 30 minutes, until heated through. Serve with corn bread.