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Spooky Cheddar & Jalapeno Skull Cornbread
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Ingredients:
1 Tbsp Unsalted Butter
1 Tbsp Honey
1 1/4 Cups Cornmeal
1/2 Tsp Salt
3/4 Tsp Baking Powder
1/4 Tsp Baking Soda
1/2 Cup Sour Cream
1/4 Cup + 2 Tbsp Buttermilk
1 Large Egg
1/2 Cup Shredded Cheddar Cheese
1/2 Cup Corn, thawed if frozen, drained if from a can
1 Tbsp Fresh Chives, finely chopped
1/2 Jalapeno, finely diced
Directions:
Preheat oven to 375 degrees F. Spray a Nordic Ware Haunted Skull Cakelet Pan liberally with baking spray and set aside.
Combine the cornmeal, salt, baking powder, and baking soda in a bowl. Set aside.
Add the butter and honey to a microwave safe bowl and microwave for 30 seconds. Stir to combine and set aside to cool slightly.
Whisk the sour cream, buttermilk, and egg together. Once the honey/butter mixture is cool, add to the bowl and whisk to combine. Pour into the dry ingredients and stir until completely combined.
Add the corn, shredded cheese, chives, and jalapeno. Stir to combine.
Spoon into the skull cavities, filling eat cavity evenly. Bake for 20-25 minutes. A toothpick inserted in the center should come out with a few crumbs but mostly clean. Let cool for a few minutes then remove from the pan and place on a serving platter.
Serve immediately, while still warm, with chili or soup. Enjoy!
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1/2 Cup Corn, thawed if frozen, drained if from a can
1 Tbsp Fresh Chives, finely chopped
1/2 Jalapeno, finely diced
Directions:
Preheat oven to 375 degrees F. Spray a Nordic Ware Haunted Skull Cakelet Pan liberally with baking spray and set aside.
Combine the cornmeal, salt, baking powder, and baking soda in a bowl. Set aside.
Add the butter and honey to a microwave safe bowl and microwave for 30 seconds. Stir to combine and set aside to cool slightly.
Whisk the sour cream, buttermilk, and egg together. Once the honey/butter mixture is cool, add to the bowl and whisk to combine. Pour into the dry ingredients and stir until completely combined.
Add the corn, shredded cheese, chives, and jalapeno. Stir to combine.
Spoon into the skull cavities, filling eat cavity evenly. Bake for 20-25 minutes. A toothpick inserted in the center should come out with a few crumbs but mostly clean. Let cool for a few minutes then remove from the pan and place on a serving platter.
Serve immediately, while still warm, with chili or soup. Enjoy!
MAKES 6 CORNBREADS
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