War Eagle Mill Recipes

 


Corny Black Pepper Cornbread
A new addition to the "Gilded Cornbread" Pantry Cookbook and was a favorite of the War Eagle Granary taste testers! Black pepper adds a subtle punch to this cornbread. It's made extra creamy with the corn and eggs!

2 cps War Eagle Cornbread Mix
½ tsp fresh ground black pepper
1 cp frozen or fresh corn kernels, thawed
1 cp milk
2 Tbs honey
3 Tbs butter, melted, divided
3 eggs
¼ tsp salt
 

Preheat oven to 400 degrees. In a medium size bowl, stir together the cornbread mix and pepper. In a blender or food processor, puree the corn and milk. Add the honey, 2 Tbs of the butter, and eggs; blend until smooth. Pour into an 11 X 13-inch baking pan that has been coated with nonstick vegetable spray.

Bake for 15 minutes or until golden brown around the edges. Stir together the remaining 1 Tbs butter with the ¼ tsp salt. Brush the top with the butter mixture. Serve warm.

Variation: For an unusual flavor add ½ tsp fresh ground cumin or 1 – 4 oz can chopped green chiles, drained