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A Monday at home always calls for experimenting with a new recipe...

and this one is a keeper.

Pepper-Jack Cornbread

1 (8 1/2-ounce)  box Jiffy corn muffin mix

3/4 cup creamed corn - I used the entire can

3 ounces pepper Jack, grated (about 3/4 cup)

2 large eggs

2 tablespoons butter, melted

1. Preheat oven to 425 degrees. Set your cast iron frying pay in oven until hot, about 15 minutes.

2. In a medium bowl, combine all ingredients except butter. Stir until batter just comes together; do not over mix.

3. Carefully remove pan from oven and put melted butter in it. Dump batter mix on butter. Bake until golden and toothpick inserted into center comes out clean, 12-15 minutes.

Serve warm with additional butter and honey.

So good with leftover homemade soup for lunch.

I love cooking with cast iron pans, the way the food browns so well.

Are you keeping warm today? We got up to a minus 2 temp and a minus 15 windchill.

Our electricity went out all over town last night for a couple hours.

But you can always count on our electric company employees to get right on it.

One of the many pluses of living in a small rural community.

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