I’m no Great British baker, but I’ve been developing this semi-homemade ace since last spring, and I’m sharing it because I’m a friend. Get ready to be praised at the city gates.
Cranberry Pepper Corn Cake
2 boxes of Jiffy cornbread mix
2 tsp baking powder
1 tablespoon crushed red pepper flakes
2 cans of creamed corn
4-8 oz of fresh cranberries, depending on how much you actually like cranberries.
Preheat oven to 400 degrees and grease or don’t grease 9×13 pan. (I like to dance with death and forget this step frequently; so far I have not needed to pry blackened corncake off my bakeware.)
Stir together cornbread mix, baking powder, and crushed red pepper flakes. Mix in creamed corn and eggs and stir til just blended. Gently fold in cranberries. Dump this whole mess into your greased (or ungreased) pan and put it in the oven for 25…30, 35, maybe even 40 minutes. I don’t really know. Sometimes I burn things.
Today I cooked it for 40 minutes and the top was browning a little but the inside was glorious.
THRS IRS SIRRR GRRRRD. One of my kids had the gall to suggest I never cook again because no sane person likes cranberries; that child has been dealt with but I will admit to you that I have skipped the cranberries before and this dish is just as yummy, especially drizzled in a little raw honey. Can I get a holy crap?