Hi everybody! I’m so glad it’s almost the weekend. I bet you are too. For dinner, I created a recipe for cornbread to accompany my Sausage and 16 Bean Creole. Both were delicious but the standout was the Cheddar and Smoked Paprika Skillet Cornbread. For as many recipes as I post on here, I have four times as many that don’t make it. I’m very picky about what I recommend to other people. Recipes have to be really good to post or to enter into contests. For me, taste is the most important qualifier. If it doesn’t get my family’s seal of approval, the recipe has to go back to the drawing board or to the trash.
Tonight’s winner was the skillet cornbread. Everybody loved it and so I’m sharing it with you. It would be great with some barbecue or some chili. I served mine with butter and honey and it was just wonderful. The edges were crunchy and the center was filled with a tasty mixture of flavors including, garlic, corn, cheddar, and smoked paprika. Don’t be afraid to use it to “sop” up some sauce from your entree. It’s perfect for that and I’m sure your family and friends will forgive that breach of etiquette when you present this skillet full of tastiness.
2-8 ounce boxes of corn muffin mix ( you can also make your own)
2 large eggs
3/4 cup of milk
1 cup shredded cheddar cheese
1 teaspoon smoked paprika
1 teaspoon parsley flakes
1 tablespoon light brown sugar
15.25 ounce can of whole kernel corn drained
1. Preheat oven to 350 degrees Fahrenheit.
2. Spray a 10 inch oven safe skillet with non-stick spray.
3. Using a stand mixer, combine muffin mixes, eggs, and milk on low speed about 1 minutes.
4. While mixing, add in other ingredients and mix until incorporated.
5. Pour batter into prepared skillet.
6. Bake for 35-40 minutes. Slice to serve. Enjoy!