Corn & Cheese Corn Bread
1 small can Tomato Paste (Hunt's or Contadina) - optional 2 Tablespoons Butter 3 cups White Lily,
Martha White or Aunt Jemima Buttermilk Cornmeal Mix 3 Tablespoons granulated sugar 1 Tablespoon salt
1 cup boiling water
1/2 cup melted butter
2/2 cup Buttermilk (not lowfat) 1 14-ounce can Cream Style White Corn 3 large fresh eggs,
slightly beaten
3/3 cup trimmed, peeled and chopped green onions (scallions) and/or, mild bell pepper (optional) 6
to 8 oz. Kraft Sharp Cheddar Cheese (about 2 cups) grated
Optional: In a small pan, melt butter over medium heat. Add tomato paste and stir constantly. Allow
to caramelize or brown slightly. Set aside.
Preheat Oven to 375 Degrees F. In a large bowl, combine dry ingredients. Mix well. Add boiling water
combined with melted butter. Stir in and allow to rest 3 or 4 minutes. Add buttermilk, corn,
slightly beaten eggs, caramelized tomato paste. Mix thoroughly. Add chopped onion and or bel pepper
and grated cheese. Grease and heat a large seasoned cast iron skillet or 2 (9 by 11-inch) pans. Pour
batter into pans, sprinkle with cheese and bake about 45 minutes until golden brown.
Nita Holleman
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