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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 2 |
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Gerri attended St. John the Divine in Houston with me. She used 3 cups Pioneer cornbread mix. I don't usually use mixes, so I just broke it out. Ingredients:
1 1/4 cups yellow cornmeal |
1 1/4 cups cornflour (masa harina or could use flour) |
1/2 cup sugar |
1/4 cup canola oil |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
3 eggs, beaten |
2 cups milk (buttermilk is nice too) |
10 ounces creamed corn (canned) |
5 ounces corn |
1 1/2 cups cheddar cheese, grated |
1 cup onion, grated |
4 ounces jalapenos |
Directions:
1. Preheat oven to 425.
2. Mix all together and pour into pan.
3. Bake for 30-45 minutes.
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