Digging up Patti’s Cookbook (mentioned in the previous post) I also found The New Woman’s Day Cookbook. I think it belongs to my mom but after these great recipes, I think I’m going to have to keep it. The recipe called for a cake pan but I put it in a muffin pan. I made these muffins with Patti’s (almost inedible) Cabbage Shuffle and coupled with the scallion butter….they were the highlight of the dinner. In fact, I honestly cannot recall what I served as the entree. This is a MUST TRY. You will not regret it.

Recipe Ingredients 

Cornbread

  • 2 boxes (8 1⁄2 oz each) corn muffin mix
  • 1 can (11 oz) vacuum-packed Mexican-style corn
  • 2⁄3 cup milk
  • 2 large eggs
  • 2 Tbsp stick butter, melted
  • 1 cup (4 oz) shredded Cheddar cheese

Scallion Butter

  • 1 stick (1/2 cup) softened butter
  • 2 Tbsp minced scallions

Recipe Preparation

1. Heat oven to 375°F. Lightly coat a 9-in. round cake pan with nonstick spray.2. Stir first 5 ingredients in a bowl until blended; fold in cheese. Scrape into prepared pan.3. Bake 30 to 35 minutes until golden brown. Cool in pan on a wire rack. Cut in wedges.

4. Serve with Scallion Butter: Mix 1 stick (1/2 cup) softened butter with 2 Tbsp minced scallions.

Note: If you use a muffin pan, it takes a little less time (as you can see, it’s a lesson I LEARNED, lol)