Here is a recipe for a great corn bread to have with
soup, stew or chili. If you bake them into muffins,
they make great portable snacks. :)
Cheddar Corn Bread
1 package (13oz) corn bread/muffin mix
2 eggs, beaten
1/2 cup soy milk (or dairy, your choice)
1/2 cup plain yogurt
1 can (14.75oz) cream-style corn
1/2 cup shredded cheddar cheese
In a bowl, combine the corn bread mix, eggs, milk and
yogurt until well blended. Stir in the corn and cheese.
Pour into a greased 13x9x2 inch baking dish. Bake at
400 degrees for 18 to 22 minutes or until a toothpick
inserted near the center comes out clean. Cut into
squares. Serve warm.
Yield: 12 servings
~ PT ~
Far away there in the sunshine are my highest aspirations.
I may not reach them, but I can look up and see their beauty,
believe in them, and try to follow where they lead.
~ Louisa May Alcott