Sweet Texan Cornbread

We are heading out of town again today and so I did the "clean out the refrigerator meal" last night. We had southwest salads and cornbread. I love doing a southwest salad when I need to use up what's in my fridge. The key ingredient is cilantro--if you have that, it will taste southwest--then you can add just about anything else. Good salad toppers are: cilantro, tomatoes, black beans, corn, grated cheese, cucumber, leftover taco meat, grilled chicken, etc. For the dressing, I usually mix equal parts Ranch dressing and bbq sauce.

As for the cornbread...I am not sure where this recipe came from--it's been in my recipe binder for a while. It is a GREAT cornbread recipe--super moist and sweet. No butter or honey needed!

Sweet Texan Cornbread

½ c. butter, melted
1 box Jiffy cornbread mix
1 can cream style corn
1 egg
1 heaping Tblspn. sugar

Melt butter in 8 X 8 pan (or I’ve used a pie dish, or round cake pan).
Mix together egg, creamed corn, and cornbread mix.
Mix well and add sugar.
Pour into pan and stir into butter, until just blended.
Cook at 350 degrees for 45 minutes or until golden brown.